SUPER EASY!!! CHILE VERDE PORK STEW RECIPE - GREEN CHILI STEW

Ingredients

• 2 lb Pork Shoulder (cut into 1‑inch cubes, trimmed of excess fat)
• 1.5 tsp Salt (kosher or table salt)
• 6 Garlic Cloves (minced)
• 2 tbsp All-Purpose Flour (for coating the pork)
• 6 Roasted Anaheim Peppers (peeled, seeded, and roasted)
• 1 Jalapeño (optional) (adds extra heat if desired)
• 15 stems Fresh Cilantro (roughly 1/2 cup chopped)
• 2 cup Chicken Broth (low‑sodium preferred; 1.5 cup used in sauce, 0.5 cup saved for reheating)
• 1 tbsp Vegetable Oil (for searing the pork)
• 1 Small Onion (chopped)
• 2 Anaheim Peppers (for cooking) (chopped)
• 1 tsp Ground Cumin (brown cumin preferred)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Mexican Oregano (added in the final 10 minutes)
• 8 Corn Tortillas (warmed for serving)

Instructions

1. Season and Coat Pork

   In a mixing bowl combine the pork cubes with 1½ tsp salt, minced garlic, and mix thoroughly. Sprinkle 2 tbsp all‑purpose flour over the pork and toss until evenly coated.

   Time: PT5M

2. Prepare Pepper‑Cilantro Sauce

   Place the roasted Anaheim peppers, optional jalapeño, cilantro stems, and 1½ cup chicken broth into the blender. Blend on high until completely smooth.

   Time: PT5M

3. Preheat Cast Iron

   Place the cast‑iron skillet on high heat and let it warm for about 3 minutes until it’s very hot.

   Time: PT3M

4. Sear the Pork

   Add ½‑1 tbsp oil to the hot skillet, then spread the coated pork in a single layer. Sear, stirring occasionally, for 6‑8 minutes until the pieces are browned on all sides.

   Time: PT7M

5. Sweat the Onion

   Add the chopped onion to the skillet with the pork and cook, stirring, for 2‑3 minutes until the onion becomes translucent.

   Time: PT3M

6. Add Spices and Fresh Peppers

   Stir in the chopped Anaheim peppers, 1 tsp ground cumin, and 1 tsp black pepper. Mix for about 1 minute.

   Time: PT1M

7. Combine Sauce and Broth

   Pour the blended pepper‑cilantro sauce into the skillet, add the remaining ½ cup chicken broth, and scrape the browned bits from the bottom. Increase heat to bring the mixture to a vigorous boil.

   Time: PT5M

8. Simmer the Stew

   Reduce the heat to medium‑low and let the stew simmer, uncovered, for 30‑35 minutes. Stir every 5‑7 minutes to prevent sticking.

   Time: PT35M

9. Finish with Mexican Oregano

   When about 10 minutes of cooking remain, stir in 1 tsp Mexican oregano, lower the heat to low, and continue to cook until the pork is fully tender.

   Time: PT10M

10. Warm Tortillas

    While the stew finishes, warm the corn tortillas in a dry skillet for 30‑45 seconds per side or wrap in foil and heat in the oven.

    Time: PT5M

11. Serve

    Ladle the thick, fragrant stew into bowls, garnish with extra cilantro if desired, and serve with the warm tortillas.

    Time: PT2M

Nutrition Facts

Calories

625

Protein

45 g

Carbohydrates

15 g

Fat

37 g

Fiber

2 g