🥣 Pork & Green Chile Stew
🛒 Ingredients
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2 lbs pork shoulder, cut into bite-sized cubes
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1½ teaspoons salt
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1 teaspoon black pepper
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1 teaspoon cumin
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1 teaspoon oregano
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2 tablespoons oil
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1 medium onion, diced
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3 cloves garlic, minced
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2–3 roasted green chiles, chopped (or 1 cup canned green chiles)
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1 small red bell pepper, diced (optional, like in your photo)
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3 medium potatoes, peeled & cubed
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4 cups chicken broth
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1 cup water (as needed)
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½ teaspoon chili powder (optional)
Optional:
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Fresh cilantro
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Squeeze of lime
👩🍳 Instructions
1️⃣ Brown the Pork
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Season pork with salt, pepper, cumin, and oregano.
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Heat oil in a large pot over medium-high.
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Brown pork in batches until nicely seared (about 5–6 minutes).
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Remove and set aside.
2️⃣ Build the Flavor
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In the same pot, sauté onion 3–4 minutes.
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Add garlic and cook 30 seconds.
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Stir in green chiles and bell pepper.
3️⃣ Simmer
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Return pork to the pot.
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Add potatoes and broth (liquid should just cover ingredients).
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Bring to a boil, then reduce to low.
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Cover and simmer 35–50 minutes until pork is tender and potatoes are soft.
Add a little water if needed to keep it brothy.
4️⃣ Adjust & Finish
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Taste and adjust salt.
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Add chili powder if you want deeper warmth.
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Finish with cilantro or a squeeze of lime.
🍽️ Serve With
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Warm flour tortillas (like in your picture)
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Cornbread
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Rice
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Or just a big spoon — it’s filling on its own!
🔥 Make It Even Better
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Use fire-roasted Hatch green chiles for bold flavor.
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Add a pinch of crushed red pepper for heat.
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Let it sit 20 minutes before serving — flavor deepens.
If you’d like, I can also give you:
• A slow cooker version
• A spicy New Mexico–style version
• Or a thicker gravy-style variation instead of brothy 🍲