This hearty green chili stew with pork is a warm hug in a bowl! Tender pork is simmered with fresh green chiles, beans, and spices for a flavor-packed dish.
I love how easy this recipe is. Just throw everything in a pot and let it cook! It’s perfect for those chilly days when you want something comforting and tasty!
Key Ingredients & Substitutions
Pork Shoulder: This is perfect for stews due to its fat content, making the meat tender and flavorful. You can swap it for pork loin if you prefer leaner meat, or use beef chuck for a different taste.
Green Chiles: Fresh roasted green chiles like Hatch or Anaheim are what make this stew truly special. If they’re out of season, canned green chilies can work well too. Just remember they’re milder, so adjust accordingly.
Vegetables: Feel free to add bell peppers, zucchini, or even corn to mix things up. These substitutions can add different textures and flavors to your stew.
Broth: Chicken broth is standard, but vegetable broth can be used for a vegetarian option. Homemade broth can enhance the flavor, but store-bought is completely fine too!
How Do I Get the Pork Perfectly Tender?
The secret to tender pork in your stew lies in the simmering time. Here’s how to make sure it’s just right:
- Start by browning the pork in batches. This adds flavor and keeps the pieces juicy.
- Once you’ve added the broth and vegetables, get the stew simmering gently. Too much heat can toughen the meat.
- Patience is key! Let it simmer for about 1 to 1.5 hours. The low and slow cooking breaks down the collagen in the meat.
- Check for tenderness by poking a piece with a fork; it should shred easily when it’s done.
Taking your time makes a big difference in texture and flavor. Enjoy your cooking!
Green Chili Stew with Pork
Ingredients You’ll Need:
For the Stew:
- 2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups green chilies, roasted, peeled, seeded, and chopped (use Hatch or Anaheim chilies)
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 3 stalks celery, chopped
- 4 cups chicken broth or stock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional, for added heat)
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, followed by 1 to 1.5 hours of simmering time. Total time is around 1.5 to 2 hours. With its fragrant spices and tender pork, this stew is an easy way to create a delicious meal at home!
Step-by-Step Instructions:
1. Searing the Pork:
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed pork to the pot. Sear the meat until it is browned on all sides for about 5-7 minutes. Once browned, remove the pork and set it aside on a plate.
2. Cooking the Vegetables:
In the same pot, toss in the diced onion, carrots, and celery. Stir and cook these veggies for around 5 minutes until they start to soften. Next, add the minced garlic and let it cook for about another minute until it becomes fragrant.
3. Adding the Spices and Chiles:
Now it’s time to add the chopped green chiles, ground cumin, dried oregano, smoked paprika, and crushed red pepper flakes (if you’re using them). Stir everything together and let the spices cook for 2-3 minutes. This will enhance the flavors and aroma!
4. Combining Everything:
Return the browned pork to the pot. Then add in the diced potatoes and pour in the chicken broth. Give everything a good stir to combine, ensuring the pork and vegetables are well mixed with the broth.
5. Simmering the Stew:
Bring the stew to a gentle boil. Then reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours. You’ll want to check occasionally until the pork is tender and the potatoes are cooked through.
6. Final Touches:
Once ready, taste the stew and adjust the salt and pepper as needed. Serve hot, garnished with fresh chopped cilantro on top. Enjoy your comforting bowl of green chili stew!
This stew pairs wonderfully with warm crusty bread or over steamed rice. Dive in and relish those rich, mildly spicy flavors!
Can I Use Different Types of Meat in This Stew?
Yes! While pork shoulder is traditional for this recipe, you can substitute it with beef chuck for a different flavor. If you want a lighter option, chicken thighs work well too—just adjust the cooking time to about 30-40 minutes after adding the broth.
How Do I Roast Green Chiles?
Roasting green chiles enhances their flavor! You can do this by placing them under a broiler for 5-10 minutes, turning occasionally until the skins are charred. After roasting, place them in a sealed bag for about 10 minutes to steam and make peeling easier. Remove the skins, seeds, and chop as desired!
Can I Freeze Leftovers?
Absolutely! This stew freezes well. Allow it to cool completely, then transfer to an airtight container and store it in the freezer for up to three months. To reheat, thaw in the fridge overnight and warm it gently on the stove, adding a bit of broth or water if necessary to keep it from getting too thick.
How Can I Make This Stew Spicier?
If you like more heat, you can add extra crushed red pepper flakes or even diced jalapeños when you’re cooking the vegetables. Another great option is to mix in some hot sauce just before serving for an added kick!
