Green Chile Pork Stew

Here’s a fun twist on the classic chile Verde, green chile stew! Simmered low and slow, the meat is so incredibly tender it will fall apart in your mouth. The roasted peppers bring more tang then heat, but you can kick up the spice by adding red pepper flakes to the broth. Serve with a squeeze of lime, cilantro and a big warm stack of charred tortillas!

Photography & Recipe By: Heather Dahlenburg

Cook Time2 30

Course: Main Course

Cuisine: American

Servings:

Calories: 500kcal

Ingredients

30 Ounces Pork shoulder
200 Grams Onions, quartered
700 Grams Baby Red Potatoes
32 Ounces Chicken(or beef) bone broth
1 Can Fire roasted green chiles or 1 pound fresh roasted green chiles, diced
2 Tablespoons Flour
1 Tablespoon Olive oil
Salt, pepper and garlic powder
Optional: 1-2 teaspoons red pepper flakes (to taste)

Instructions

Wash, measure and prepare all vegetables.
Heat large pot over medium heat.
In a ziplock bag, mix flour and pork until evenly coated. Season with salt, pepper and a pinch or two of garlic powder.
Evenly spread olive oil in bottom of pot.
Add floured meat and allow to brown on all sides, about 5 minutes.
Pour in broth to cover meat, stir, scraping bits off bottom of pot.
Add quartered onion and chiles to the pot, bring to boil.
Reduce heat to simmer, loosely cover and stew for 2 hours, stirring occasionally.
Add potatoes and red pepper flakes (optional), cook for 15 minutes or until potatoes are easily pierced with a fork.
Season with salt, pepper and garlic powder to taste.