Green Chili Pork Stew
Savor the bold and comforting flavors of Green Chili Pork Stew, a hearty dish that combines tender, succulent pork shoulder with the smoky heat of roasted green chilies. This rich, flavorful stew is simmered to perfection with aromatic spices like cumin and oregano, creating a depth of taste that’s both rustic and unforgettable. Cubes of russet potatoes soak up all the savory goodness, while a pop of fresh cilantro and a squeeze of lime juice add brightness to every bite. Perfect for cozy nights, this one-pot wonder is an irresistible fusion of zesty, savory, and earthy tones. Pair it with warm tortillas or crusty bread to complete the meal. With only 20 minutes of prep and a tantalizing aroma that fills your kitchen, this stew is a must-try for any comfort food lover.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (trimmed and cut into 1-inch cubes)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 4 cups Chicken broth
- 1.5 cups Roasted green chilies (peeled, seeded, and chopped)
- 2 medium Russet potatoes (peeled and diced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
Instructions
Season the pork cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the pork cubes until they are browned on all sides. Remove the pork and set aside.
Reduce the heat to medium. Add the remaining tablespoon of olive oil, and sauté the diced onion until softened and translucent, about 4-5 minutes.
Add the minced garlic, cumin, and oregano to the onions. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.
Return the browned pork to the pot, along with the roasted green chilies and the remaining 1 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
Add the diced potatoes to the pot and continue to simmer, uncovered, for an additional 30 minutes or until the potatoes are tender.
Stir in the chopped fresh cilantro and lime juice just before serving. Adjust seasoning with additional salt if needed.
Ladle the stew into bowls and serve hot. Enjoy with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7574 mg | 329% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 32.2 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6313 mg | 134% | |
*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.
