Pork Green Chile Stew High Altitude
Warm up with a hearty bowl of Pork Green Chile Stew, a perfect recipe designed for high-altitude cooking that balances bold flavors with comforting textures. This satisfying stew starts with tender, slow-simmered pork shoulder, perfectly browned to lock in flavor, and is infused with the smoky heat of roasted Hatch or Anaheim green chiles and a touch of jalapeño for a subtle kick. Fire-roasted tomatoes, aromatic cumin, and Mexican oregano deepen the dish’s rich, savory profile, while chunks of tender potatoes add a rustic heartiness. Optimized for high-altitude preparation, this stew is simmered to perfection, ensuring the pork is melt-in-your-mouth tender and the flavors harmonize beautifully. Garnished with fresh cilantro and brightened with a squeeze of lime, it’s ideal served alongside warm tortillas or crusty bread for soaking up every last drop. Whether you're battling snowy mountain weather or simply craving something soul-soothing, this dish is guaranteed to bring comfort to the table.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder or pork butt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces green chiles, roasted, peeled, and chopped (Hatch or Anaheim)
- 1 large jalapeño, seeded and finely diced
- 15 ounces diced tomatoes (canned, fire-roasted preferred)
- 5 cups low-sodium chicken broth
- 4 medium potatoes, diced into 1-inch pieces
- 1.5 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 whole lime wedges (for serving)
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, brown the pork on all sides, about 5-7 minutes per batch. Remove the browned pork and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion over medium heat until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the roasted green chiles, diced jalapeño, and cumin. Cook for 1-2 minutes until fragrant.
Return the browned pork to the pot. Stir in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover partially with a lid.
Simmer the stew for 1 hour, stirring occasionally to prevent sticking. Check the pork; it should be tender but not falling apart.
Add the diced potatoes to the pot along with the Mexican oregano and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue simmering for another 30-40 minutes until the potatoes are tender.
Taste the stew and adjust seasoning, if necessary. If the stew has thickened too much, add a bit more chicken broth to reach your desired consistency.
Serve the stew hot, garnished with freshly chopped cilantro and lime wedges on the side. Enjoy with warm tortillas or crusty bread.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6772 mg | 294% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 42.4 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6859 mg | 146% | |
*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.
