Green Chile Pork Stew
Savor the bold and comforting flavors of Green Chile Pork Stew, a delectable one-pot dish brimming with tender pork, smokey roasted green chiles, and vibrant tomatillos. This hearty stew is slow-simmered in a rich, aromatic broth enhanced with cumin, oregano, and a touch of fresh cilantro, creating layers of flavor in every bite. Creamy chunks of potatoes make it a complete and satisfying meal, perfect for cozy family dinners or meal prepping for the week. Easy to make in a Dutch oven, this dish packs heat and zest, with optional lime wedges adding a tangy finish. Whether you're craving authentic Southwestern cuisine or simply a warm, nourishing stew, this recipe is sure to become a favorite. Perfectly suited for keywords like "green chile stew," "pork stew recipe," and "Southwest comfort food," this dish is as easy to love as it is to make.
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces green chiles, roasted, peeled, and chopped
- 6 medium tomatillos, husked and chopped
- 1 14-ounce can diced tomatoes, canned
- 4 cups chicken broth
- 3 medium potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 0.25 cup cilantro, chopped
- 4 lime wedges, optional for serving
Instructions
Season the pork shoulder cubes with salt and pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches if necessary, brown the pork on all sides. Remove the pork and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Stir in the roasted green chiles, tomatillos, and diced tomatoes, and cook for another 2-3 minutes.
Return the browned pork to the pot and pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, partially covered.
Add the cubed potatoes, ground cumin, and oregano. Stir well and continue to simmer for another 30 minutes, or until the pork and potatoes are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Stir in the chopped cilantro just before serving for a fresh, herbaceous finish.
Serve hot with lime wedges on the side if desired. Enjoy!
Nutrition Facts
Calories |
3321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 38.5 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 7942 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
