Pork Green Chile Stew Recipe

Name: Pork Green Chile Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chopped roasted chilies, skins and seeds removed; 3 lbs cubed pork shoulder; 3 tablespoons masa corn flour; 2 tablespoons oil; 1 large yellow onion, chopped; 2 tablespoons butter; 32 ounces chicken stock; 4 yukon gold potatoes, - 1/4 inch cubes; 3 carrots, cut cross-wise into small chunks (optional); 2 ears corn, roasted on the grill (Kernels) (optional); 1/4 cup roma tomato, chopped (optional); 8 -10 garlic cloves, chopped; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 teaspoon cumin seed, lightly toasted and ground; salt or pepper; 2 tablespoons masa harina flour (if needed to thinken)

Servings: persons

4 cups chopped roasted chilies, skins and seeds removed
3 lbs cubed pork shoulder
3 tablespoons masa corn flour
2 tablespoons oil
1 large yellow onion, chopped
2 tablespoons butter
32 ounces chicken stock
4 yukon gold potatoes, - 1/4 inch cubes
3 carrots, cut cross-wise into small chunks (optional)
2 ears corn, roasted on the grill (Kernels) (optional)
1/4 cup roma tomato, chopped (optional)
8 -10 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon cumin seed, lightly toasted and ground
salt or pepper
2 tablespoons masa harina flour (if needed to thinken)

1
Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
2
Brown in oil in large Dutch oven or pot - set aside.
3
Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
4
Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.
5
Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
6
Add salt/pepper to taste.
7
After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas -- and several Tecate's or margaritas!
8
Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.

1868

kcal

Calories

Fat

123

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups chopped roasted chilies, skins and seeds removed, 3 lbs cubed pork shoulder, 3 tablespoons masa corn flour, 2 tablespoons oil, and more.

Yes, Pork Green Chile Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Green Chile Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions