Pork and Green Chile Stew
Cozy up with a bowl of hearty, flavor-packed Pork and Green Chile Stew, a soul-warming dish perfect for cool evenings or whenever you're craving comfort food with a kick. Tender bites of seared pork shoulder swim alongside soft chunks of russet potatoes in a savory broth infused with smoky roasted green chiles, aromatic cumin, and tangy diced tomatoes. A bright pop of fresh cilantro and a squeeze of lime juice bring vibrant balance to this one-pot wonder. With just 20 minutes of prep and a slow simmer that melds the flavors beautifully, this stew is as easy to make as it is satisfying. Serve it with warm tortillas or crusty bread for a complete, crowd-pleasing meal. Keywords: pork stew, green chile stew, comforting one-pot meal, Mexican-inspired stew, hearty dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 4 cups Chicken broth
- 2 Russet potatoes, peeled and cubed
- 1.5 cups Roasted green chiles, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 14-ounce can Canned diced tomatoes
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Cut the pork shoulder into bite-sized cubes and season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork in batches, searing until browned on all sides. Remove the pork and set aside.
In the same pot, reduce the heat to medium. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Return the pork to the pot and pour in the chicken broth. Add the cubed potatoes, roasted green chiles, ground cumin, dried oregano, and canned diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Stir in the chopped cilantro and lime juice just before serving.
Ladle the stew into bowls and serve hot, optionally garnished with more cilantro and a wedge of lime.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 5822 mg | 253% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 35.5 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 7164 mg | 152% | |
*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.
