Tender pork shoulder simmered in a rich, aromatic broth makes for a comforting stew that pulls from Mexican posole and New Mexican green chile stew.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 1 hr 35 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds boneless pork shoulder, diced
- Kosher salt
- 1 large white onion, diced
- 1 1/2 cups diced Hatch or Anaheim chile peppers
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and diced
- 2 15-ounce cans white hominy, drained and rinsed
- 1 large bunch cilantro, leaves chopped
- 2 tablespoons cornstarch
- Flour tortillas, warmed, for serving
Instructions
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot. Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes. Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas. Photograph by Kat Teutsch
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 624 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 121 mg |
| Sodium | 1251 mg |
Reviews
I added tomatillo’s and lime juice to add a little tartness. Plus some fresh sliced radishes and fresh shredded cabbage to add some texture contrast.
Mostly followed the recipe, as a guide. I had Poblano and Anaheim Peppers which I roasted, seeded and peeled. I added a Red Bell Pepper. I used poached chicken thighs and Rancho Gordo hominy and
Mexican Oregano, and added
Cumin. I did the flurry with flour. The stew had a little to much acidity so at the very end I added a little Agave. I cook all day long and the result was fabulous. I read several recipes and this is the closest to my end result.
Mexican Oregano, and added
Cumin. I did the flurry with flour. The stew had a little to much acidity so at the very end I added a little Agave. I cook all day long and the result was fabulous. I read several recipes and this is the closest to my end result.
This was great, reminded me of a green chicken pozole soup that I love. I did add cumin based on another review.
Raves keep coming!!! I roasted and chopped 1 jalapeño and substituted the hominy for 3 steamed corn cobs (cooled/cut). A dribble of honey and a small toss of cumin and perfection. A Keeper!!! Trust me.
amazing! but wondering if anyone has tried it with chicken instead?
I have made this recipe twice and love it, as did my husband and guests. Very few ingredients impart incredible flavor to this dish, and it’s easy to make. The only change I made was using just one can of hominy instead of two and adding a little extra potato instead. I loved the hominy flavor but didn’t want it to overpower the dish and found the single can of hominy perfect. I also substituted pablano chiles the second time because I couldn’t find Anaheim or hatch chiles, but the results were just as delicious. Whether or not this recipe is authentic for green chile stew, it produces a wonderful dish!
I have lived in New Mexico for 9 years. Green Chile Pork Stew is a staple in almost every household and restaurant. This has been my go to recipe for a couple of years now. I am lucky enough to have access to fresh hatch chiles. This stew is amazing and a true taste of New Mexico!
This is NOT green chile stew! If you want authentic green chile stew omit the hominy (which is only used in posole), cilantro, red and green bell peppers and corn starch. Use Hatch green chiles (FRESH or frozen from fresh). Once you’ve had the real thing, you will NEVER go back!
I live in Albuquerque, and in case any of you do not catch that, New Mexico is equatable as the green and red chile capital of the USA. If you are looking for an actual green chile stew experience, omit the cilantro, hominy and all bell peppers. And for the love of God, do NOT put knock off chile (jalapeños) in. Theres a lot of additives to this and it was okayish, but slow cooked and without all the random junk, its one of my all time favorite meals. Check out this more authentic recipe, promise the experience is completely different and well worth it: http://allrecipes.com/recipe/green-chili-stew-2/
Saw this is an old magazine..was really good. I used bell peppers and anaheim peppers and a few slices of jalapeno…could have used more jalapeno but this was delicious.