Green Chile Stew
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Total Time
2 hrs 5 mins
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Servings
4 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chile Stew
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This Green Chile Stew features spicy, tangy green chiles with perfectly seared and savory pork shoulder. If you need a stew that will warm you up this winter, look no further!
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Ingredients
- 8 ounces green chile peppers see note
- 1 pound pork shoulder cut into bite-size pieces
- 2 tablespoons flour
- salt
- cracked black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions diced
- 2 tablespoons minced garlic (about 6 large cloves)
- 4 cups chicken broth I used low sodium
- 2 medium russet potatoes peeled and chopped into ½ inch pieces
- 1 tablespoon corn starch to thicken (optional)
- sour cream, warm tortillas, cilantro, lime wedges for serving (optional)
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Instructions
- Set your oven to BROIL on HIGH. Place the green chiles on a piece of foil and place under the broiler for about 3-5 minutes until the tops of the peppers start to blacken.
- Use tongs to remove the peppers from the oven and allow to cool OR (to speed things up) run them under cold tap water for about 30 seconds or until cool enough to handle. Carefully remove any peeling or bubbling skin from the peppers. Slice in half and remove the seeds, membranes (white parts), and skin, and dice the peppers.
- Season pork pieces with a generous sprinkling of salt and pepper, then toss in the flour to coat.
- Heat the olive oil in a large heavy bottomed pot with a lid over medium heat. Brown the pork pieces on all sides, then transfer them to a paper towel-lined plate (Depending on the size of your pot you may need to work in batches and can add a little more oil if necessary after each batch).
- Turn the heat down to medium low and add the onions with another generous pinch of salt. Gently sauté until soft and slightly golden, scraping up any brown bits from the bottom of the pan as you go. Add the garlic and fry for another minute until fragrant.
- Stir in the chicken broth, chopped chiles and the pork pieces. Raise the heat and bring the stew to the boil. Season with more salt and pepper before reducing the heat to low. Put the lid on the pot and simmer the stew for 1 hour, or until the pork is tender.
- Add the diced potatoes and cook for 20 more minutes, or until the potatoes are fork-tender.
- Add more salt and pepper to taste, if desired. If you would like a thicker stew, create a slurry of 1 tbsp of cornstarch with 1 tbsp of cold water and gradually whisk this in, continuing to cook the stew until you have reached your desired consistency.
- Serve with sour cream and warm tortillas.
Notes
- Chicken Version: To substitute chicken for pork fry the onion and garlic in just 1 tbsp of olive oil. Simmer 4 chicken breasts in the broth for 20 minutes. Add the potatoes and cook for another 20 minutes, or until tender. Shred the chicken and stir back into the stew before thickening with the cornstarch mix, if desired.
- Storage and reheating:
- The chile peppers: New Mexico Hatch chile peppers are the traditional pepper to use for this stew, but if you can’t find fresh or already blistered and frozen, a mix of Jalapeños, Padron peppers, Poblanos, or any other similar green chile would make a good substitute. Adjust the type of chiles or cut down on the amount you use to suit your spice tolerance - the above recipe is for quite a spicy stew!
- The onions: Brown bits from browning the pork will add flavor to the stew, but if any of these have burnt fry the onions in a fresh pan in a fresh 1 tbsp of oil and proceed with the recipe.
- This stew will keep well in the fridge for up to 3 days. Gently re-heat it on the stovetop.
- Freeze this stew for up to 1 month without the potatoes and cook them in the broth once it has thawed. Do not freeze if the pork or the chicken had previously been frozen.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
34g
(11%)
Protein
19g
(38%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
51mg
(17%)
Sodium
1158mg
(48%)
Potassium
887mg
(25%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
83IU
(2%)
Vitamin C
31mg
(34%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 1158mg | 48% |
| Potassium | 887mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 31mg | 34% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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