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Green Chili ad Pork Shoulder Stew
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Servings:
6
Author:
Prep Time:
30 minutes
Cook Time:
2 hours
Total Time:
2 hours, 30 minutes
Course:
Main Course
Cuisine:
American
Mexican
Keywords:
meal prep
Counting Macros
Meal Planning
Freezer Friendly
Stewed Tomatoes
Green Chili
Pork Shoulder
🧂 Ingredients
175 g
Tomatillos
cut in half, (about 3 cups)
150 g
Anaheim Pepper
(about 2 large peppers)
75 g
Jalapenos
(about 3 peppers)
½ tbsp
Extra Virgin Olive Oil
40 oz
Pork Shoulder
excess fat trimmed off, (about 2½ lbs)
2 tbsp
All Purpose Flour
½ tsp
Salt
½ tbsp
Black Pepper
1 tbsp
Extra Virgin Olive Oil
1 tsp
Extra Virgin Olive Oil
185 g
Yellow Onion
diced, (about 1 onion)
25 g
Fresh Garlic
diced, (about 5 cloves)
24 oz
Water
½ tsp
Cayenne Pepper
¼ tsp
Jalapeno Chili Powder
½ tsp
Ground Coriander
2 tsp
Reduced Sodium Chicken Base
450 g
Baby Yukon Gold Potatoes
cut in half (about 4 cups)
Cherry Tomatoes
Avocado
Red Onion
Lime
Rice
Flour Tortillas
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Instructions
1
Pre-heat oven to 400'°. While the oven is heating line a baking sheet with tin
foil. Then arrange your tomatillos and peppers on the tray. Drizzle with the oil
and toss to coat. Then bake for 20-25 minutes at 400'°. Halfway thru flip
everything to allow browning on the opposite side.
2
Once the peppers and tomatillos are blistered and charred, pull them from the
oven and wrap them tightly in the foil to steam for 5-10 minutes. This will
loosen up the skins for easy removal.
3
After 10 minutes, open the foil, and peel the skins and stems off from the
peppers and tomatillos, discard the skins. Remove the seeds from the peppers.
The peppers contain most of the heat, so if you like spicy feel free to leave
some in. Chop the tomatillos and peppers and set aside.
4
While the peppers and tomatillos are roasting work on your pork shoulder. Heat a
large heavy bottom pot or dutch oven to medium heat. While waiting for the pot
to warm up cut your pork shoulder into bite-sized cubes, removing any excess
fat.
(Leaving too much fat on will cause a layer of fat to accumulate at the top of
your stew. You don't want to remove it all, just the large sections.)
5
Pat the pork cubes dry and place in a large bowl. Season with pepper, salt, and
flour. Toss until the pork is evenly coated.
6
Once the pot is warm add the oil to the pot. Working in batches (do not
overcrowd the pot) cook the pork until browned on all sides, 3-4 minutes. Remove
with a slotted spoon and transfer to a large bowl. Do this until you have worked
thru all of the pork chunks.
7
At this point your pork should be browned, you should have pulled your
tomatillos and peppers from the oven, steamed them, and peeled/removed the
seeds.
8
Now to put it all together: Start with the large heavy bottom pot or dutch oven
that the pork was cooked in…do not clean, all of that goodness at the bottom is
going to add flavor to the stew.
9
Turn the heat to medium and add the oil, onions, and garlic to the pot. Cook
until soft and translucent, 5-7 minutes.
10
Then add the tomatillos and peppers to the pot cooking with the onions and
garlic for 1 minute. Then add a few tablespoons for the water, using the water
to deglaze the bottom of the pot, scraping the bottom of the pot with a heavy
spatula.
11
Now add the pork into the pot with the peppers, onions, garlic, tomatillos.
Season with the cayenne pepper, jalapeno pepper powder, and ground coriander.
Stir everything together and cook for 3-5 minutes.
12
Then add the remainder of the water and the chicken base. Bring everything to a
boil and cook for 5 minutes. Then turn the heat to low and allow to cook for 1 –
6 hours adding the potatoes 45 minutes before you plan to eat.
(The longer the stew cooks, the more the flavors will develop. If planning to
eat within 1 hour of adding the water and chicken base you can go ahead and add
the potatoes in right away. But if you have the time to allow the stew to simmer
for hours then wait to add the potatoes until 45 minutes before eating.)
13
Serve with any of your favorite toppings or sides. I love some sliced: avocado,
tomatoes, onions, and jalapenos on top. You can also serve this stew on top of
rice or with a few flour tortillas. Let your heart and pantry be your guide. But
this stew is delicious on its own, it is filling, and doesn't need rice,
tortillas, or toppings.
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