Pork Green Chile Stew
Warm up with a bowl of hearty and flavorful Pork Green Chile Stew, a comforting dish bursting with rich, Southwestern-inspired flavors. Tender, seared cubes of boneless pork shoulder are simmered to perfection with fire-roasted green chiles, earthy spices like cumin and coriander, and hearty chunks of russet potatoes. Aromatic onions and garlic provide depth, while a splash of lime and optional fresh cilantro add a vibrant, fresh finish. This one-pot wonder is easy to make yet deeply satisfying, perfect for cozy dinners or meal prepping for the week. Serve this stew steaming hot with a side of warm tortillas or crusty bread and let the bold combination of ingredients take your taste buds on a journey.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 1.5 cups Roasted green chiles, diced
- 3 medium Russet potatoes, peeled and diced
- 1 teaspoons Ground cumin
- 1 teaspoons Dried oregano
- 0.5 teaspoons Ground coriander
- 0.25 cups Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges (for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the pork cubes in batches, searing them until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, add diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pot by adding 1/2 cup of chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
Return the seared pork to the pot and add the remaining chicken broth, roasted green chiles, diced potatoes, cumin, oregano, and coriander. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh chopped cilantro (if desired), alongside lime wedges for a fresh, zesty kick.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6322 mg | 275% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.4 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 7436 mg | 158% | |
*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.
