I am always looking for easy, unique and delicious meals to make and this Green Chile Pork Stew fits the bill. The flavor is incredible! It doesn’t take much time to prepare so make a double batch as it’s even better the second day.
This is not my original recipe. I found it in a 2012 Food and Wine magazine and it was credited to Gracie Parisi. A big thanks to her for making a wonderful, aromatic and delicious dish.
The secret is in the chiles – which must be fresh! The large peppers pictured above are Anaheim chilies but you may use poblanos as both are mild. The small ones are the spicy Serrano peppers that give it heat, but not too much. Trust me on this, it’s flavorful but not HOT. Be sure to use all the peppers it calls for.
When working with a pepper like the Serrano it is best to be cautious. Do not touch your face or eyes as the heat from the pepper can burn. You may wear light-weight rubber gloves when chopping or wash your hands well when finished preparing them.
I serve the stew over a bed of brown and white rice. I like the combination but you can use whichever rice you prefer. It is best served the day after you have made it as the flavors have a chance to meld! If you cannot wait, then dig in right away, you will not be disappointed!
The original recipe follows with my notes italicized.
Green Chile Pork Stew
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes (you may also use any pork roast or loin- it works just fine)
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise (yellow onion is delicious as well)
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 Serrano chilies, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving
- In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat until browned. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 40 minutes (I cooked mine a little longer to reduce the liquid for a thick stew).
- Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice. (I also have served it with tortillas chips as shown in the picture.)
If you make a big batch or beforehand refrigerate the stew for up to 3 days.