Green Chile Pork Stew with Potatoes and Roasted Peppers
For a hearty, flavorful stew that’s sure to warm you up, this green chile pork stew brings together succulent pieces of pork with roasted Anaheim, poblano, and jalapeño peppers. The process involves slow-cooking the pork until it reaches a melt-in-your-mouth tenderness while combining it with a vibrant green chile sauce. A final addition of golden, crispy potatoes creates a satisfying contrast, making this dish a complete meal that’s perfect with rice, beans, or warm tortillas. Let’s dive into this recipe to make an unforgettable green chile stew!
Ingredients
To make this green chile pork stew, gather the following ingredients:
- 3 1/2 lbs pork butt or shoulder, sliced into 1-inch cubes
- 2 teaspoons salt, plus extra for seasoning
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper, plus more for seasoning the potatoes
- 1/2 cup pork lard or avocado oil
- 5 cups water
- 13 large Anaheim peppers (approx. 900 grams), stems and seeds removed
- 2 large poblano peppers (approx. 250 grams), stems and seeds removed
- 4 large jalapeños (approx. 240 grams), stems removed
- 1 large onion (approx. 300 grams)
- 12 cloves of garlic (approx. 60 grams)
- 8 medium tomatillos (approx. 250 grams)
- A handful of fresh cilantro
- 4 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon oregano
- 2 medium Russet potatoes, peeled and cubed
Preparing the Pork
- Start by preheating your oven’s broiler to high. This will be used to roast the peppers, onion, and garlic.
- Place the cubed pork in a large mixing bowl. In a separate small bowl, combine the salt, granulated garlic, and black pepper.
- Sprinkle the seasoning mix over the pork and toss to coat thoroughly. Set aside while you prepare the roasted vegetables.
Roasting the Peppers, Onion, and Tomatillos
- Remove the stems and seeds from the Anaheim and poblano peppers. For the jalapeños, only remove the stems.
- Line a baking sheet with a wire rack and arrange the peppers on top.
- On a separate baking sheet, arrange the tomatillos (cut side down), half of the onion sliced into thick half moons, and six cloves of garlic (leave skins on).
- Place both sheets under the broiler. Broil the peppers for about 15 minutes, flipping them halfway through. Check the tomatillos, onion, and garlic after 10 minutes – you want a slight blackening for a smoky flavor. Remove from the oven when done.
- Cover the peppers with a kitchen towel and let them steam for 10 minutes. This will make it easier to peel off the skins.
Searing the Pork
- In a large, heavy-bottomed pot, heat 1/3 cup of pork lard (or oil) over medium heat.
- Sear the pork in batches, cooking each batch for about 6 minutes until browned. Avoid overcrowding the pan, as this will prevent the pork from browning properly.
- Transfer the browned pork to a bowl as you work through the batches.
- Once all pork is browned, return it to the pot along with the diced onion and minced garlic you set aside earlier. Sauté for about 5 minutes until the onions are softened and fragrant.
Blending the Green Chile Sauce
- Once the peppers have steamed, peel off the skins. Slice the poblano peppers into strips and set them aside for later.
- Roughly chop the remaining peppers and add them to a blender along with the roasted onion, tomatillos, peeled garlic, fresh cilantro, and two cups of water.
- Blend on high until the mixture is smooth and well-combined.
- Pour the sauce into the pot with the pork, stirring to combine. Bring to a gentle simmer and taste for seasoning, adjusting salt if necessary.
Seasoning and Simmering the Stew
- In a mortar and pestle or molcajete, crush the cumin seeds and oregano together. Add 1/4 cup of water to the crushed spices and stir to combine.
- Pour this spice mixture into the pot with the pork, followed by the bay leaves.
- Cover the pot partially with a lid and let the stew simmer gently for about 40 minutes. This allows the flavors to develop and the pork to become fall-apart tender.
Preparing and Adding the Potatoes
- Heat 1/4 cup of oil in a skillet over medium heat.
- Add the cubed potatoes and fry for about 10 minutes, turning occasionally, until they are golden and crisp on most sides.
- Season the potatoes lightly with salt and pepper, then add them to the stew along with the reserved poblano strips during the last 15 minutes of cooking.
Serving Suggestions
Serve this green chile pork stew with steamed rice, refried beans, and warm tortillas for a complete meal. A garnish of fresh cilantro or a squeeze of lime can brighten up the flavors even more.
Tips for Perfect Green Chile Pork Stew
- Use Pork Riblets for Added Flavor: If you want to make the stew even heartier, consider adding 1 1/2 lbs. of pork riblets along with the cubed pork. This will add a slightly different texture and more depth of flavor to the stew.
- Customize the Heat: Adjust the amount of jalapeños based on your spice tolerance. Anaheim and poblano peppers provide a mild heat, but the jalapeños add a bit of a kick.
- Get the Perfect Sear: Searing the pork is key to building flavor. Make sure the oil is hot enough and cook the pork in batches to avoid steaming.
- Control the Texture: For a creamier sauce, blend the tomatillos, peppers, and aromatics to a finer consistency. If you prefer a chunkier stew, pulse the blender for a coarser texture.
FAQs
Can I make this stew in a slow cooker?
Yes, you can prepare this in a slow cooker. Sear the pork first, then transfer it to the slow cooker along with the blended green chile sauce and seasonings. Cook on low for 6–8 hours or on high for 4–5 hours. Add the fried potatoes and poblano strips during the last hour of cooking.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This stew also freezes well, so you can freeze portions for up to 2 months.
Can I substitute the pork with chicken?
Yes, chicken thighs make a great substitute for pork in this recipe. Be sure to adjust the cooking time accordingly, as chicken may cook faster.
How can I make the stew thicker?
To thicken the stew, you can let it simmer uncovered for an additional 10–15 minutes. If you prefer a very thick consistency, mash a few of the potatoes into the stew during the final simmer.
Enjoy this richly flavored green chile pork stew that’s sure to become a family favorite, and don’t hesitate to get creative with additional seasonings or side dishes for a truly unique meal experience!