Living in Arizona, many of us absolutely love anything with Mexican or Southwest flavors. I often have some type of chiles in the refrigerator and often have homemade salsa verde that I canned during the summer. These ingredients, along with the cold weather, are what inspired this recipe.
I also love one pot meals. They tend to be easy and do not require a lot of clean-up.
I included a video on browning meat that gives some good hints on how to get the most flavor from your meat and avoid steaming problems.
If you do not have homemade salsa verde, Trader Joe’s in Mesa sells a very good jarred version of salsa verde. It is almost as good as homemade and is a perfectly acceptable substitute in this dish.
If you do not know how to roast chiles, it is very easy. See our roasting chile article for instructions. If you happen to live near a Mexican market such as Los Altos Ranch Market in Mesa, they often sell roasted chiles.
This is delicious the day it’s made, but is even better if you eat it the next day.
Pork Green Chile Stew
Makes about 6 servings
• 2 tbsp vegetable oil
• 1 large onion, small diced
• 1 1/2 teaspoons salt, plus more to taste
• 2 pounds well-trimmed pork butt or shoulder cut into bite-size pieces
• 2 tbsp All Purpose flour
• 2-3 cups chicken broth or water
• Half pint salsa verde
• Roasted peppers such as Serrano, jalapeño, hatch, etc. as desired
• 3 medium sized russet potatoes, peeled and diced into about ¾” pieces
1. Heat oil in a large heavy pot. Add onions and cook until soft. This will take about 3 minutes. Remove the onions from the pan and place in a bowl, leaving the fat in the pan.
2. Sprinkle the pork with salt, then brown the pork, working in single layer batches. Remove the pork from the pan, leaving the fat in the bottom of the pan.
3. Sprinkle the flour into the remaining fat/oil in the pan. Cook, stirring, until flour smells cooked, about 3 minutes.
4. Add 2 cups of broth or water and scrape up any brown bits on the bottom of the pot. The mixture should thicken up fairly quickly. Add in salsa verde.
5. Return onions and pork back into the pot and add in as much roasted peppers as you need to make it as spicy as you like. This can vary greatly from person to person.
6. Everything should be covered by liquid, add more broth or water if necessary.
7. Bring mixture to a boil, then reduce to simmer and cook, covered for about 30 minutes.
8. Add the potatoes into the pan, then cook until pork is extremely tender and potatoes are cooked through. This should take another 30 minutes or so. Alternatively, you can put the whole covered pot in a 350°F oven and bake for about an hour.
9. Remove lid and simmer to reduce and thicken liquid, if you like. Add more salt to taste, if you like.
10. You can cool the stew and remove the fat that will congeal on top, if desired.
11. Serve with sour cream and cheese, if desired. It goes well with cornbread and tortillas on the side.
You may also want to try our poblano bisque recipe. It has similar flavors without the meat.
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