Authentic Green Chile Pork Stew

Ingredients

• 4 lb Pork Butt (trimmed, fat side scored)
• 6 slices Bacon (chopped)
• 2 Poblano Pepper (large, charred)
• 2 Jalapeño Pepper (medium, charred; seeds optional)
• 6 Tomatillo (medium, husked, charred)
• 1 White Onion (large, quartered)
• 4 cloves Garlic (peeled)
• 4 cup Chicken Broth (low‑sodium)
• 2 tbsp Masa Harina (corn masa for thickening)
• 1 tbsp Chili Seasoning (store‑bought Southwest blend)
• 1 tsp Ancho Chili Powder
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Fresh Cilantro (chopped, for garnish)
• 1 Lime (cut into wedges for serving)

Instructions

1. Char the Peppers and Tomatillos

   Place the poblano peppers, jalapeños, and tomatillos directly over the hot grill or open fire. Turn occasionally until the skins are blackened and blistered, about 12‑15 minutes.

   Time: PT15M

   Temperature: 450°F

2. Steam and Peel

   Transfer the charred vegetables to a large zip‑lock bag, add a splash of water, seal, and let sit for 10‑15 minutes. The skins will loosen; peel them off, discard seeds if desired, and set the peeled flesh aside.

   Time: PT15M

3. Blend the Sauce

   In a blender combine the peeled peppers, tomatillos, quartered onion, garlic cloves, and 4 cups chicken broth. Blend until smooth, about 30 seconds. Taste and set aside.

   Time: PT5M

4. Season the Pork

   Pat the pork butt dry, score the fat side in a crosshatch pattern, and rub with salt, pepper, chili seasoning, cumin, oregano, and ancho chili powder. Let rest at room temperature 10 minutes before smoking.

   Time: PT5M

5. Smoke the Pork

   Preheat a smoker (or indirect grill) to 270°F. Place the seasoned pork butt on the grate, fat side up, and smoke for 60 minutes, adding oak or cherry wood chips for flavor.

   Time: PT1H

   Temperature: 270°F

6. Render Bacon and Sauté Aromatics

   In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon, leaving the rendered fat. Add a splash of the rendered fat to the Dutch oven and sauté the remaining onion pieces until translucent, about 5 minutes.

   Time: PT5M

7. Combine and Simmer

   Shred or chop the smoked pork into bite‑size pieces and add to the Dutch oven. Pour in the blended sauce, add the crisp bacon, and stir in 2 tbsp masa harina. Bring to a gentle simmer over medium‑low heat, then cover and cook for 45 minutes, stirring occasionally.

   Time: PT45M

   Temperature: medium low (≈200°F)

8. Finish and Garnish

   Remove the pot from heat. Sprinkle chopped cilantro over the stew and serve with lime wedges and warm flour tortillas.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g