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green chile stew in a bowl
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Green Chile Stew

Our green chile stew features fall apart tender chunks of pork, creamy bites of potato, and incredible green chile flavor.
Course Main Course, Soup
Cuisine Mexican
Keyword green chile recipes, mexican stew recipes, pork stew recipes
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 20 minutes
Servings 8 -10 servings
Calories
Author Kathleen

Ingredients

  • 15 poblano chile peppers
  • 2-4 jalapeños
  • 3.5-4 pounds pork shoulder, cut into 1 inch chunks
  • salt + pepper
  • 3 tablespoons, (plus more if needed) vegetable oil
  • 1 1/2 cups yellow onions diced
  • 2 tablespoons garlic minced
  • 3 tablespoons flour
  • 1 heaping tablespoon chicken flavor Better Than Bouillon
  • 6 cups chicken broth, I used low sodium
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 large russet potatoes, peeled and chopped into ½ inch pieces

Optional Cornstarch Slurry

  • 2-3 tablespoons cornstarch
  • 1/2 cup cold water

Instructions

  • Preheat oven to 400ºF (204ºC). Line a baking sheet with aluminum foil.
  • Arrange peppers (15 poblano + 2-4 jalapeños) on the baking sheet, and roast, turning once, for 35-40 minutes or until skins are blackened.
    Step 2 how to make pork green chile stew, Roast until the skins are blackened.
  • Remove from oven and immediately place peppers in a bowl covered with plastic wrap or place in a plastic bag and seal. Allow peppers to steam for 10-15 minutes. Remove peppers, one at a time, leaving the rest in the bag until ready to peel. Peel pepper and discard skins; set aside peeled peppers.
    Step 3 how to make green chile pork stew, Remove the peppers from the oven and place it in a plastic bag and seal. Peel pepper and discard skins
  • Slice peeled peppers in half, remove seeds and ribs, and dice the peppers.
    Step 4 how to make green chile stew with pork, Dice the peppers.
  • Add the cubed pork (3.5-4 pounds) to a mixing bowl and toss with 2 teaspoons salt and 1 teaspoon black pepper.
  • Heat 2 tablespoons of vegetable oil in a large Dutch oven, or large heavy bottom pot. Brown the pork in batches so as not to crowd the pan, over medium-high heat. Transfer the browned pork to a plate. Repeat with the remaining pork, seasoning the second batch, as above with salt and pepper. Remove and discard all but 2 tablespoons of oil.
    Step 5 how to make green chile stew with potatoes, Brown the pork in batches. Set aside.
  • If you don't have 2 tablespoons of oil in the pot, make up the difference with more vegetables. Add onion (1 1/2 cups) and sauté over medium-low heat until translucent.
    Step 6 how to make green chile stew, Add onion and sauté.
  • Add garlic (2 tablespoons) and continue to sauté until fragrant, about 1 minute. Sprinkle flour (3 tablespoons) over the sautéd onion and garlic mixture. Continue to cook, over medium heat, whisking constantly, for about 1 minute.
    Step 7 how to make pork green chile stew, Add garlic and continue to sauté. Sprinkle flour over the sautéd onion and garlic mixture.
  • Dissolve the chicken flavor Better Than Bouillon (1 heaping tablespoon) in a 1/2 cup boiling water.
  • Add dissolved Better Than Bouillon, chicken broth (6 cups), cumin (2 teaspoons), oregano (1 teaspoon), 1 teaspoon salt, browned pork, and chopped chiles. Scrape up all the brown bits from the bottom of the pot as you go. Bring to a boil, then immediately reduce heat and maintain a gentle simmer, with the pot partially covered, until the pork becomes tender, about 60-90 minutes,
    Step 9 how to make green chile stew with pork, Add chopped chiles. Boil. Stir in the potato chunks and simmer.
  • Stir in the potato chunks and continue to simmer until they're fork tender, 20-30 minutes. Adjust seasoning.
  • If you'd like the stew thicker, whisk 2-3 tablespoons of cornstarch with cold water then pour it into the stew. Stir constantly, so the slurry doesn't clump until the stew is thickened. Serve.

Notes

  1. Green Chiles: I love this stew made with poblano and jalapeños chilies. For me, this combo of chilies creates the perfect flavor. There are other green chilies you can experiment with depending on your tolerance and preference of spice and heat. Here are a few to consider:
    • The Famous Hatch Chiles: These peppers are grown in New Mexico, in the Hatch Valley. The heat level is similar to that of a poblano chile. Many people believe this pepper has the perfect balance of sweetness and spice.
    • Cubanelles: These are considered sweet peppers with their heat level varying between mild to moderate. They generally aren’t a very hot pepper. They’re also called “Italian frying peppers” and “Cuban peppers.”
    • Anaheim Chiles: These are generally considered mild chiles and they have a mild fruity sweetness. They’re often eaten raw.
    • Serrano Peppers: These are often found in Mexican and Central American recipes. They’re considered a spicy pepper, being about 3 times as hot as jalapeños.
  2. Best Flavor Booster: As with most soup and stew recipes, this stew is even more delicious when you make it a day or two ahead. As it sits in the fridge, all the flavors marry and mingle and are significantly improved. More flavor and with literally no extra effort is a sure win in my books.