Tender pork in CHILE VERDE STEW

Ingredients

• 4 pieces Poblano Peppers (Roasted, peeled, and seeded)
• 3 pieces Jalapeño Peppers (Roasted; seeds can be removed for less heat)
• 1 pound Tomatillos (Roasted, skins removed)
• 1.5 cup Low Sodium Chicken Broth (1 cup for salsa blend, 0.5 cup added to stew)
• 1 medium White Onion (Diced)
• 5 cloves Garlic (Large cloves, minced)
• 3 pound Boneless Pork Shoulder (Trim excess fat, cut into bite‑size pieces, seasoned with salt & pepper)
• 4 tablespoon Avocado Oil (For browning pork and sautéing aromatics)
• to taste Salt (Kosher or sea salt)
• to taste Black Pepper (Freshly ground)
• 1 teaspoon Dried Mexican Oregano
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Ground Cloves
• 0.5 teaspoon Ground Allspice
• 3 leaves Bay Leaves
• 0.5 cup Fresh Cilantro (Roughly chopped)
• 10 ounce Queso Fresco (Crumble or dice; softens but does not melt)
• 1 tablespoon Lime Juice (Freshly squeezed)

Instructions

1. Char the Peppers

   Place the 4 poblano peppers and 3 jalapeños on a dry skillet over medium‑high heat. Turn frequently until the skins are blistered and charred all over.

   Time: PT10M

2. Sweat the Roasted Peppers

   Transfer the charred peppers to a large Ziploc bag, seal, and let them sit for 5 minutes. The steam will loosen the skins.

   Time: PT5M

3. Roast Tomatillos

   While the peppers sweat, place the 1 lb of tomatillos on the same skillet. Turn every 2‑3 minutes until lightly charred and softened.

   Time: PT8M

4. Prep Aromatics

   Dice the medium white onion and mince the 5 garlic cloves. Set aside.

   Time: PT5M

5. Peel and Seed Peppers

   Remove the skins from the poblano peppers (they should slip off easily). Cut open each pepper and remove seeds and stems. For jalapeños, decide whether to keep seeds for extra heat.

   Time: PT5M

6. Blend Salsa

   In the blender, combine the peeled poblano flesh, jalapeños, roasted tomatillos, and 1 cup low‑sodium chicken broth. Blend until smooth.

   Time: PT5M

7. Cube the Pork

   Pat the 3 lb pork shoulder dry, trim excess fat, and cut into bite‑size cubes. Season generously with salt and black pepper.

   Time: PT10M

8. Brown the Pork

   Heat the large pot over medium‑high heat, add 2 Tbsp avocado oil, and brown the pork in batches until each side is deep golden. Transfer browned pieces to a plate.

   Time: PT10M

9. Sauté Onions

   Reduce heat to medium‑low, add the remaining 2 Tbsp avocado oil, then add the diced onion. Cook, stirring occasionally, until the onion is softened and translucent.

   Time: PT5M

10. Toast Spices

    Add the minced garlic, 1 tsp dried Mexican oregano, ½ tsp ground cumin, ¼ tsp ground cloves, and ½ tsp ground allspice to the onions. Cook for 2 minutes, stirring constantly, until fragrant.

    Time: PT2M

11. Combine Meat and Salsa

    Return the browned pork (with any juices) to the pot. Pour in the blended salsa and an additional ½ cup chicken broth. Stir to coat the meat evenly.

    Time: PT2M

12. Simmer the Stew

    Increase heat to bring the mixture to a gentle boil, then lower to a simmer. Add 3 bay leaves, cover, and cook for 45 minutes, or until the pork is fork‑tender.

    Time: PT45M

13. Finish with Cilantro and Cheese

    Roughly chop ½ cup cilantro and dice 10 oz queso fresco. Stir both into the stew and simmer uncovered for an additional 2 minutes so the cheese softens but does not melt.

    Time: PT2M

14. Final Touches

    Remove the bay leaves, drizzle 1 Tbsp fresh lime juice, give a final stir, and serve hot with warm corn tortillas, Mexican rice, or beans.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

30g

Carbohydrates

12g

Fat

32g

Fiber

2g