Get ready to embark on a culinary journey that will transport you straight to the heart of Mexico with this irresistible Chile Verde Green Chile and Pork Stew! Imagine tender, melt-in-your-mouth pork swimming in a rich, spicy green chile sauce that's packed with bold flavors and traditional Mexican warmth. This isn't just a recipe - it's a flavor explosion that will become your new go-to comfort food, guaranteed to impress family and friends with its authentic taste and soul-satisfying goodness!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 2 cups green chiles, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the pork by trimming excess fat and cutting the pork shoulder into 1-inch cubes. Pat the meat dry with paper towels to ensure proper browning.
- Season the pork cubes generously with salt, pepper, and cumin, making sure each piece is evenly coated.
- Heat a large heavy-bottomed Dutch oven or pot over medium-high heat. Add a small amount of oil and brown the pork cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté the diced onions until translucent and slightly caramelized, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return the browned pork to the pot and add chopped green chiles. Stir to combine and distribute ingredients evenly.
- Pour in the chicken broth, ensuring the meat is mostly covered. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the stew cook slowly for approximately
- 5 to 2 hours, stirring occasionally. The pork should become tender and easily break apart.
- Taste and adjust seasoning with additional salt, pepper, or cumin as needed. If the sauce is too thin, let it reduce uncovered for an additional 15-20 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving. This allows the flavors to meld together.
- Serve hot with warm tortillas, rice, or garnish with fresh cilantro and a squeeze of lime juice.
Tips
- Choose the right cut of pork: Pork shoulder (or pork butt) is ideal due to its marbling, which ensures tender, flavorful meat after slow cooking.
- Pat the meat dry before browning to achieve a perfect golden crust that locks in flavor and creates a rich base for your stew.
- Brown the meat in batches to avoid overcrowding the pan, which can steam the meat instead of creating a beautiful caramelized exterior.
- Use fresh green chiles if possible - they provide a more vibrant and authentic flavor compared to canned varieties.
- Low and slow is the key to tender meat. Don't rush the cooking process; allow the stew to simmer gently to break down the meat's connective tissues.
- Let the stew rest for 10 minutes before serving to allow the flavors to meld and the sauce to slightly thicken.
- For an extra flavor boost, consider roasting your green chiles before adding them to the stew for a deeper, smokier taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 110mg
