Picture a steaming bowl of Green Chili Stew, its tantalizing aroma filling your kitchen with warmth and comfort.
This delightful Mexican dish is surprisingly easy to whip up, offering a cozy embrace with every bite.
As the tender pork, earthy potatoes, and smoky roasted chilies meld together, they create a harmonious blend that transforms simplicity into something extraordinary.
Let’s bring this flavorful stew to life, and enjoy its comforting embrace.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 stirring spoon
- 1 set of measuring cups
Ingredients
- 1 pound pork shoulder, cubed
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup roasted green chilies, chopped
- 3 medium potatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To effectively manage your time while preparing Green Chili Stew, you can follow this timeline:
- Reading & Setup (5 minutes)
- Read through the entire recipe and gather all ingredients and equipment needed.
- Prep Work (15 minutes)
- Cube the pork shoulder.
- Chop the onion and cilantro.
- Mince the garlic.
- Dice the potatoes.
- Measure out the chicken broth, roasted green chilies, vegetable oil, ground cumin, salt, and black pepper.
- Cooking (1 hour)
- 0-10 minutes:
- Heat vegetable oil in a large pot over medium heat.
- Brown the cubed pork shoulder on all sides, then remove and set aside.
- 10-15 minutes:
- Sauté the chopped onion in the same pot until translucent.
- Add minced garlic and cook for an additional minute.
- 15-20 minutes:
- Pour in the chicken broth and bring to a simmer.
- 20-25 minutes:
- Return the pork to the pot along with roasted green chilies, diced potatoes, ground cumin, salt, and black pepper. Stir well.
- 25-70 minutes:
- Cover and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
- Resting Time (10 minutes)
- Once cooked, remove from heat and let the stew rest for 10 minutes.
- Final Touches (5 minutes)
- Stir in chopped fresh cilantro before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the cubed pork shoulder and brown on all sides.
Remove the pork and set it aside.
In the same pot, sauté the chopped onion until translucent.
Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and bring to a simmer.
Return the pork to the pot along with the roasted green chilies, diced potatoes, ground cumin, salt, and black pepper.
Stir well, cover, and let it simmer for 45 minutes until the pork and potatoes are tender.
Stir occasionally to prevent sticking.
Once cooked, remove from heat and let it rest for 10 minutes.
Stir in the chopped fresh cilantro before serving.
Serving Tips
- Warm Tortillas: Perfect for dipping and soaking up the stew’s flavorful broth.
- Crusty Bread: Adds a satisfying crunch and is great for mopping up every last bit of stew.
- Rice: Serves as a hearty base that complements the stew’s rich flavors.
- Cornbread: Offers a slightly sweet contrast to the savory stew.
- Avocado Slices: Adds a creamy texture and a revitalizing element to balance the spices.
Storage
Store leftover green chili stew in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in portions for up to three months.
Reheat thoroughly before serving.
Freezing
To freeze Green Chili Stew, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to three months.
Reheating
To reheat Green Chili Stew, gently warm it on the stovetop over low heat.
Stir occasionally until heated through.
Alternatively, microwave in a covered dish.
Stir halfway for even heating.
Final Thoughts
Green Chili Stew is a delightful dish rooted in Mexican cuisine.
It combines tender pork with the spicy kick of green chilies, creating a comforting and flavorful meal.
The process begins by browning the cubed pork shoulder in vegetable oil.
This step guarantees a rich, deep flavor. Once browned, the pork is set aside while onions and garlic are sautéed in the same pot.
After the aromatics have softened, chicken broth is added, bringing the mixture to a simmer.
The pork is returned to the pot, along with roasted green chilies, diced potatoes, and seasonings like cumin, salt, and black pepper.
The stew is then covered and allowed to simmer for 45 minutes.
This allows the flavors to meld and the pork and potatoes to become tender.
After cooking, the stew rests for 10 minutes, which helps the flavors settle.
Finally, fresh cilantro is stirred in, adding a burst of freshness.
For those who enjoy a bit more spice, additional chilies can be incorporated.
Serve the stew with warm tortillas or crusty bread to soak up the delicious broth.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Pork?
You can substitute pork with chicken or beef. If using chicken, cube and brown it similarly. For beef, opt for a tender cut. Adjust cooking time to guarantee meat reaches desired tenderness without overcooking.
How Can I Make the Stew Vegetarian-Friendly?
Substitute pork with 1 pound of diced mushrooms or tofu. Sauté mushrooms or tofu until golden. Use vegetable broth instead of chicken broth. Follow the original steps, ensuring vegetables and spices blend well for a savory vegetarian stew.
What Are Some Good Side Dishes to Serve With This Stew?
Pair the stew with warm tortillas or crusty bread for texture. Consider a crisp jicama salad for contrast, offering a revitalizing crunch. Serve sliced avocado or lime wedges for added creaminess and a zesty finish.
Can I Make This Stew in a Slow Cooker?
Absolutely, you can adapt this recipe for a slow cooker. Brown the pork first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
How Can I Thicken the Stew if It’s Too Watery?
To thicken your stew, create a slurry with equal parts cornstarch and cold water. Slowly stir it into the simmering stew until desired consistency. Alternatively, reduce heat and simmer uncovered, allowing excess liquid to evaporate.
Green Chili Stew
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Stirring spoon
- 1 set Measuring cups
Ingredients
- 1 pound pork shoulder cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup roasted green chilies chopped
- 3 medium potatoes diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the cubed pork shoulder and brown on all sides.
- Remove the pork and set it aside.
- In the same pot, sauté the chopped onion until translucent.
- Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a simmer.
- Return the pork to the pot along with the roasted green chilies, diced potatoes, ground cumin, salt, and black pepper.
- Stir well, cover, and let it simmer for 45 minutes until the pork and potatoes are tender.
- Stir occasionally to prevent sticking.
- Once cooked, remove from heat and let it rest for 10 minutes.
- Stir in the chopped fresh cilantro before serving.
Notes
