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

Ingredient Substitutions

• Instead of Pork Butt: Pork Shoulder
• Instead of Bacon: Pancetta
• Instead of Poblano Pepper: Anaheim pepper
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Tomatillo: Green plum tomatoes
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Chicken Broth: Vegetable broth
• Instead of Masa Harina: Cornstarch (1 tsp)
• Instead of Chili Seasoning: Homemade chili spice mix
• Instead of Ancho Chili Powder: Paprika
• Instead of Cumin: Ground coriander (1 tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon

Equipment Needed

• Grill or Open Fire
• Large Zip‑Lock Plastic Bag
• Blender
• Large Cutting Board
• Chef's Knife
• Skillet
• Dutch Oven or Large Pot
• Meat Thermometer
• Tongs
• Wooden Spoon or Ladle

Critical Steps — Do Not Skip

• Char the peppers and tomatillos until skin is blackened.
• Steam the charred vegetables to loosen skins for easy peeling.
• Score and thoroughly season the pork butt before smoking.
• Smoke the pork at a steady 270°F for proper flavor infusion.
• Simmer the stew long enough (45 min) for flavors to meld and pork to become tender.

Chef Tips from the Video

• Use a mix of oak and cherry wood chips for a sweet‑smoky flavor that complements the chilies.
• Leave a few charred pepper skins in the sauce for added smoky depth.
• Finish each bowl with a drizzle of lime juice and a sprinkle of fresh cilantro for brightness.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for 3‑4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 3 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Roast, steam, peel, and blend the pepper‑tomatillo sauce up to 2 days ahead; store refrigerated.
• Season the pork butt and refrigerate overnight for deeper flavor.
• The stew reheats beautifully; gently reheat on the stove over low heat, adding a splash of broth if needed.

Frequently Asked Questions