Ingredients for Pork Stew With Green Chiles
- 1 pound tomatillos
- Salt And Pepper
- Pork Butt
- All Purpose Flour
- Canola Oil
- Yellow Onions
- Anaheim Chilies
- Fresh Jalapeno Chilies
- Green Bell Peppers
- 4 cloves garlic, minced
- Dried Oregano
- Ground Cumin
- Coriander Seeds
- Bay Leaves
- Fresh Cilantro
- Chicken Broth
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How to Make Pork Stew With Green Chiles
- Preheat broiler to high.
- Place 1 pound tomatillos in a shallow pan and broil 2 inches from the heat source, turning occasionally, until charred on all sides (about 5 minutes).
- Cool slightly, then coarsely chop the tomatillos and set aside.
- Season 2 pounds boneless pork shoulder with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Place 1/2 cup all-purpose flour on a plate. Dredge the pork in the flour, shaking off any excess.
- Heat 2 tablespoons olive oil in a heavy large pot or Dutch oven over medium-high heat.
- Working in batches, brown the pork on all sides (about 5 minutes per batch).
- Transfer the browned pork to a bowl using a slotted spoon. Set aside.
- Discard the oil from the pot.
- Add 1 large onion, chopped, to the pot and sauté until softened (about 5 minutes).
- Stir in 1 (4-ounce) can chopped green chiles, 1 green bell pepper, chopped, and 1 red bell pepper, chopped.
- Sauté until fragrant (about 4 minutes).
- Add 4 cloves garlic, minced, and sauté for 2 minutes more.
- Return the pork to the pot.
- Add the chopped tomatillos, 1 teaspoon dried oregano, 1 (14.5-ounce) can diced tomatoes, undrained, 1 (15-ounce) can diced tomatoes, undrained, 2 cups beef broth, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1 bay leaf.
- Bring to a boil, then reduce heat to low.
- Simmer gently, uncovered, for about 2 hours, or until the pork is very tender when pierced with a fork.
- Remove the bay leaf. Season to taste with additional salt and pepper.
- Ladle the stew into warm bowls and serve hot. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
37g
Fat
88g
Carbs
8g
