0 from 42 votes
Green Chili Stew
Make a big pot of green chili simmered with savory chunks of pork and potatoes to feed the whole family. This rich, hearty green chili is perfect to warm you up on a cold day.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8
Calories: 31186 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds boneless pork shoulder Boston Butt, cubed into bite size pieces
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion chopped, about 1 cup
- 1 stalk celery chopped
- 2 large cloves garlic minced
- 2 teaspoons cumin
- 1½ teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 4 cups chicken stock from rotisserie chicken or low-sodium broth
- 1 cup fire-roasted hatch chiles peeled, seeded and diced
- 3 poblano peppers roasted, peeled, seeded and diced
- ½ pound tomatillos husked
- ½ pound small yellow potatoes cut into bite-sized pieces
- ½ cup fresh cilantro chopped
Instructions
- Trim the excess fat and fat cap from 3 pounds boneless pork shoulder. Dice the meat into bite sized chunks, about ¾"-1". Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- In a large (6-8 quart) Dutch oven, heat 1 tablespoon olive oil over medium high heat. Brown the pork in the pot in batches.
- Add 1 large yellow onion, chopped, 1 stalk celery, chopped and 2 large cloves garlic, minced. Cook for 3-5 minutes until the vegetables are softened and aromatic.
- Stir in 2 teaspoons cumin, 1½ teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon oregano and cook for an additional 3-5 minutes until the pork is very fragrant and most of the liquid has evaporated.
- While the pork simmers, cut ½ pound tomatillos into quarters and transfer to a mini food processor. Pulse several time until finely chopped.
- Add 1 cup fire-roasted hatch chiles, 3 poblano peppers and the chopped tomatillos to the pot and stir to combine. Pour 4 cups chicken stock from rotisserie chicken into the stew and bring to a boil. Reduce the heat to a simmer and cover the pot with the lid set askew so that steam can escape. Simmer the stew for about one hour.
- Add ½ pound small yellow potatoes and the remaining teaspoon of kosher salt. Simmer for half an hour with the lid slightly askew, stirring occasionally to prevent the bottom of the pot from scorching.
- Stir in ½ cup fresh cilantro before serving.
Cup of Yum
Nutrition Information
Calories
311.86kcal
(16%)
Carbohydrates
14.73g
(5%)
Protein
42.8g
(86%)
Fat
8.96g
(14%)
Saturated Fat
2.4g
(12%)
Polyunsaturated Fat
1.45g
Monounsaturated Fat
4.25g
Trans Fat
0.03g
Cholesterol
102.06mg
(34%)
Sodium
435.57mg
(18%)
Potassium
1153.68mg
(33%)
Fiber
3.05g
(12%)
Sugar
4.51g
(9%)
Vitamin A
712.48IU
(14%)
Vitamin C
73.82mg
(82%)
Calcium
48.65mg
(5%)
Iron
3.15mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 31186
% Daily Value*
| Calories | 311.86kcal | 16% |
| Carbohydrates | 14.73g | 5% |
| Protein | 42.8g | 86% |
| Fat | 8.96g | 14% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 1.45g | 9% |
| Monounsaturated Fat | 4.25g | 21% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 102.06mg | 34% |
| Sodium | 435.57mg | 18% |
| Potassium | 1153.68mg | 25% |
| Fiber | 3.05g | 12% |
| Sugar | 4.51g | 9% |
| Vitamin A | 712.48IU | 14% |
| Vitamin C | 73.82mg | 82% |
| Calcium | 48.65mg | 5% |
| Iron | 3.15mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.