Pork Stew with Green Chiles
Dive into comfort with this bold and flavorful Pork Stew with Green Chiles, a hearty dish that brings the warmth of Southwestern cuisine straight to your table. Tender chunks of seared pork shoulder are simmered to perfection in a savory broth infused with aromatic garlic, cumin, and oregano. The rich, smoky heat of diced green chiles and fresh jalapeños adds a tantalizing kick, balanced by a squeeze of tangy lime and a sprinkle of fresh cilantro for a bright finish. This one-pot stew is a satisfying meal on its own but pairs beautifully with fluffy rice or warm tortillas for soaking up every last drop. Perfect for a cozy dinner or meal prepping, this recipe takes just 15 minutes of prep time and fills your kitchen with irresistible aromas while it simmers to perfection. Whether you're a fan of bold flavors or exploring the magic of green chiles, this dish is a must-try for any comfort food enthusiast.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 cups diced green chiles (canned)
- 2 jalapeño peppers
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro
- 1 lime
Instructions
Trim the pork shoulder and cut it into 1.5-inch cubes. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
In batches, sear the pork cubes until browned on all sides. Set the browned pork aside on a plate.
Dice the yellow onion and mince the garlic cloves. Reduce the heat to medium and add the onion to the pot, sautéing for 3-5 minutes until softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Return the pork to the pot and pour in 4 cups of chicken broth. Scrape the bottom of the pot to deglaze and loosen any browned bits.
Stir in the diced green chiles, thinly sliced jalapeño peppers (seeds removed for less heat), cumin, oregano, and 0.5 teaspoons of salt.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 75-90 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
Taste and adjust seasonings if necessary. Chop the fresh cilantro and stir it into the stew right before serving.
Slice the lime into wedges and serve the stew hot, garnished with cilantro and a squeeze of lime. Enjoy with rice or warm tortillas on the side.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 8443 mg | 367% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.6 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4315 mg | 92% | |
*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.
