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Green Chile Stew

This recipe takes some work and some time, so best if started early in the day or a day in advance.

Ingredients

For the pork

  • 3-4 lb pork butt
  • 1 tsp cumin
  • 1 tsp corriander
  • 1 tsp chili powder
  • ½ tsp chipotle powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil

For the chile

  • 4 tbsp olive oil, divided
  • 3 roma tomatoes
  • 3 tomatillos
  • 2 tbsp butter
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 7 cups green chiles, roasted, peeled, seeded and diced (heat level to your taste)
  • 1 tbsp cumin
  • 4 cups chicken stock
  • 2 russet potatoes, peeled and diced
  • salt
  • pepper
  • 1-2 jalapenos (optional)

For serving

  • tortillas
  • sour cream
  • lime

Instructions

  • Preheat oven to 300℉.
  • Line a baking sheet with parchment paper. Slice tomatoes and tomatillos in half and place cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Roast until soft, about 20 minutes. Set them aside to cool.
  • Trim off any large pieces of fat from the pork butt.
  • Combine the spices in a small bowl. Coat all sides of the pork generously with spice mixture.
  • Place a Dutch Oven over medium heat and add olive oil. Once oil warms, add pork butt and brown each side, turning after about 3-4 minutes on each side. Remove pork to a plate and set aside.
  • To the same Dutch Oven, add 2 tbsp olive oil and butter. Add diced onion and saute for about 10 minutes until soft and translucent. Clear the center of the pan and add the minced garlic. Cook until fragrant, about 30 seconds.
  • Give the roasted tomatoes and tomatillos a rough chop and add to onions and garlic in the Dutch Oven. Mix well.
  • Add the pork back to the pot, add the green chiles, cumin and chicken stock. Stir, bring to a boil and then reduce to a simmer. Simmer for 2-3 hours until pork starts to fall apart.
  • Remove the pork from the pan and allow to cool.
  • Add diced potatoes, season with salt and pepper to taste. Add diced jalapeno if you'd like more spice. Continue to simmer until potatoes are tender.
  • Once the pork is cool enough, cut into cubes and return to pan.
  • Ladle into bowls and serve with tortillas, sour cream and lime.