Green Chile Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1 1/2 pounds fresh green chile peppers (Such as poblano)
8 ounces tomatillos, husks removed
2 tablespoons bacon grease, lard, or canola oil, for browning
3 1/2-4 pounds pork shoulder, excess fat removed, cut into 1/2-inch pieces
1 large yellow onion, chopped
5-6 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
2 bay leaves
2 tablespoons lemon juice
4 cups chicken stock, plus more as needed
3/4 pound russet, yukon gold, or white potatoes (about 3 medium potatoes)
Kosher salt and freshly ground black pepper
Cooked white rice or warm tortillas, for serving
Fresh cilantro sprigs, for serving
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Directions: |
Directions:Char the peppers and tomatillos on the BBQ or under the broiler, then put in a container with lid for 10 minutes to steam skins off. Remove skins, stems, and seeds, then chop.
Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Working in three to four batches (do not crowd the pan) cook pork until browned on all sides, 3 to 4 minutes. Remove with a slotted spoon and transfer to a large bowl. Continue browning the remaining pork.
Reduce heat to medium. Add the onions and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, and bay leaves and stir to incorporate, about 1 minute. Add cider vinegar to the pot and increase heat to high to deglaze the pan; scrape up any leftover browned bits from the bottom of the pan.
Pour in the chicken stock and reserved peppers and tomatillos. Bring to a boil. Reduce heat, cover, and simmer until the pork is fork-tender, 2 to 2 1/2 hours. (It can also be cooked in an 325°F oven.)
Peel and dice the potatoes. Add to the stew and cook until tender, 30 to 40 minutes. Season stew with additional salt and pepper to taste. Serve with cooked white rice (my preference) or warm tortillas. This recipe gets better after one, two, and three days, so make in advance if possible. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: Do not attempt to do this in the instant pot. It doesn't get the caramelized flavours.
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