Skips Green Chili Stew
Warm, hearty, and packed with bold Southwestern flavors, Skip's Green Chili Stew is the ultimate comfort dish for any season. Featuring tender pork shoulder, creamy russet potatoes, and smoky roasted green chilies bathed in a fragrant blend of chicken stock, cumin, and oregano, this rich stew showcases the depth of flavor only slow simmering can achieve. Enhanced with bright hints of diced tomatoes, fresh cilantro, and a squeeze of lime for a zesty finish, this recipe is perfect for family dinners or cozy gatherings. Ready in just over an hour and designed to serve six, this green chili stew delivers a perfect balance of spice and warmth. Whether you’re a fan of Mexican-inspired cuisine or simply searching for a robust one-pot meal, Skip's Green Chili Stew promises to satisfy.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (cut into 1-inch cubes)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 4 cups Chicken stock
- 2 large Russet potatoes (peeled and cubed)
- 1 cup Roasted green chilies (peeled, seeded, and chopped)
- 1 cup Diced tomatoes (canned, drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Season the pork shoulder cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork in batches, ensuring all sides are browned. Remove the pork from the pot and set aside.
Reduce heat to medium and add the diced onion to the same pot. Sauté until softened, about 5 minutes.
Stir in the garlic and sauté for another 1 minute until fragrant.
Return the browned pork to the pot and pour in the chicken stock. Bring to a boil, then lower the heat to a simmer.
Add the cubed potatoes, roasted green chilies, diced tomatoes, cumin, oregano, and the remaining 0.5 teaspoon of salt. Stir to combine.
Cover and simmer the stew on low heat for 75-90 minutes, or until the pork is tender, and the potatoes are cooked through.
Taste and adjust seasonings if necessary.
Ladle the green chili stew into bowls and garnish with fresh cilantro.
Serve hot with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5131 mg | 223% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 37.7 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6428 mg | 137% | |
*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.
