Green Chili Stew Recipe with Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 50 mins
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Servings
8
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Calories
195 kcal
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Course
Main Course, Soup
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Cuisine
American
Green Chili Stew Recipe with Pork
Description
The Green Chili Stew Recipe with Pork features a mix of green chili peppers that are roasted to remove their skins and soften their heat. The pork shoulder is seasoned and browned before simmering with roasted peppers, potatoes, carrots, onions, garlic, and broth. This long simmering process melds the flavors and tenderizes the pork thoroughly. The stew offers a balance between the mild spice of the chilis and the richness of the pork and broth, with tender vegetables completing the hearty texture.
Once cooked, the stew can be served as a nourishing meal on its own or with a side of warm bread. The cilantro garnish adds a fresh herbal note that brightens the stew's flavor profile.
For best results, a variety of peppers with different heat levels can be used to achieve a balanced spice. Longer simmering deepens the flavor, and refrigerating the stew overnight allows the tastes to develop further. Reheating the next day enhances the overall complexity of the dish.
Ingredients
- 2 pounds green chili peppers I used a variety - see the discussion above, of choice
- 2 tablespoons olive oil + more as needed
- 1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1 onion chopped, medium
- 4 cloves garlic chopped
- 6 cups chicken broth beef broth is good, too
- 1 pound potato cut into small cubes, yellow
- 2 carrot peeled and cut into small cubes, medium
- 1/4 cilantro or to taste (+ more for garnish, chopped
Instructions
- Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
- While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
- Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
- In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
- Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
- Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
- Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
- When ready to serve, remove from heat and swirl in the cilantro.
- Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
- Enjoy!
Notes
- Using a range of green chili peppers, such as bell, cubanelles, jalapenos, and serrano, balances the stew's heat and flavor.
- Simmer the stew for at least 90 minutes; longer cooking will intensify the taste and tenderness.
- Refrigerate the stew overnight to let flavors meld, then reheat for a richer taste experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 738mg | 31% |
| Potassium | 888mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3990IU | 80% |
| Vitamin C | 112.8mg | 125% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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