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Green Chili Pork Stew

Green Chili Pork Stew

 

Green Chili Pork Stew
 
Prep time
Cook time
Total time
 
Note that the primary difference between Green Chili and Green Chili Stew is that the stew has vegetables that are typically missing in classic green chili. This is often potatoes (as in this recipe), but could be beans, corn, posole, sweet potatoes, zucchini, lentils, whatever. This is a rather generic distinction. This is a very easy recipe. Be aware that you may want to adjust certain ingredients to taste, specifically the salt, amount of liquid (chicken broth), heat of the chiles, and perhaps the amount of chiles. I have gotten so I puree about half the chiles in all my green chili recipes. In this particular recipe, it also blends in the cilantro so you only taste it without really seeing it. My main reason for pureeing half is that it give me my favorite texture - thickened with lumps of diced green chiles rather than just lumps of diced green chiles in a soupy liquid. It is your choice if you want to puree no chiles, some chiles or all chiles. Enjoy this recipe - everyone seems to go for it!
Author:
Recipe type: green chili
Serves: 6-9
Ingredients
  • 2 to 2½ pounds pork stew meat, or lean pork cut in 1" cubes
  • ⅓ cup flour
  • 1 teaspoon cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon ground sage
  • 3 tablespoons oil
  • 3 tablespoons vinegar
  • 2 cups onions, coarsely chopped
  • 4 large cloves garlic, pressed
  • 3 cups peeled and diced Yukon Gold potatoes
  • 2 cups tomatillos, coarsely chopped
  • 2 cups diced mild green chiles
  • 1 cup medium or hot diced green chiles
  • ½ cup fresh cilantro, coarsely chopped
  • 2 cans (15 oz) chicken broth
  • 1 teaspoon brown sugar
Instructions
  1. Mix flour, cumin, pepper, salt, and sage in a plastic bag; add pork cubes and shake to coat thoroughly.
  2. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar, tomatillos, and onion to the skillet, scraping up brown bits and stirring occasionally until onions and tomatillos soften.
  3. Add garlic to skillet and cook another 5 minutes, stirring occasionally.
  4. Place potatoes, 1 can chicken broth, brown sugar, pork, and onion, tomatillo and garlic mixture in the slow cooker.
  5. Put 1½ cups mild green chiles, remaining can of chicken broth, and cilantro in blender. Blend until smooth. Add to crock pot.
  6. Add remaining ½ cup mild diced green chiles and 1 cup medium or hot diced green chiles to crock pot. Note: this is where you adjust the heat. For a mild batch, use all mild chiles. To be careful, only add ½ cup of medium or hot green chiles, then taste and adjust by adding more mild, medium or hot.
  7. Cook on low for 8 to 10 hours. Adjust salt and heat to taste and serve. Add water or chicken broth if you want it more liquid.

 

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