Picture a pot of Green Chili Stew simmering gently on the stove, filling the air with the enticing aroma of roasted chilies and tender pork.
This comforting dish is surprisingly easy to make, bringing warmth and coziness to any mealtime.
As the ingredients meld together, the flavors transform into a harmonious blend of spice and heartiness.
Let’s bring this delightful stew to life and enjoy its comforting embrace.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 stirring spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder, cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups green chilies, roasted and chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 potatoes, peeled and diced
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Chili Stew, follow this timeline:
- Reading & Preparation (10 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Preparation (10 minutes):
- Cube the pork shoulder.
- Dice the large onion.
- Mince the garlic cloves.
- Peel and dice the potatoes.
- Chop the roasted green chilies if not already done.
- Measure out all other ingredients.
- Cooking (70 minutes):
- Minute 0-2: Heat the olive oil in the large pot over medium-high heat.
- Minute 2-10: Brown the cubed pork shoulder on all sides in the pot.
- Minute 10-12: Remove the pork and set aside.
- Minute 12-17: Sauté the diced onion and minced garlic in the same pot until the onion is translucent.
- Minute 17-18: Return the pork to the pot and pour in the chicken broth.
- Minute 18-19: Stir in the roasted green chilies, ground cumin, salt, and black pepper.
- Minute 19-20: Bring the mixture to a boil.
- Minute 20-50: Reduce the heat to low and let it simmer for 30 minutes.
- Minute 50-70: Add diced potatoes and corn kernels; continue simmering for an additional 20 minutes until potatoes are tender.
- Finishing Touches (5 minutes):
- Minute 70-75: Stir in lime juice and chopped cilantro, then remove from heat.
- Resting (15 minutes):
- Minute 75-90: Let the stew rest before serving to allow flavors to meld together.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the cubed pork shoulder to the pot and brown on all sides.
Remove the pork and set aside on a plate.
In the same pot, add the diced onion and minced garlic, sautéing until the onion is translucent.
Return the pork to the pot and pour in the chicken broth.
Stir in the roasted green chilies, ground cumin, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
Add the diced potatoes and corn kernels to the pot.
Continue to simmer for an additional 20 minutes until the potatoes are tender.
Stir in the lime juice and chopped cilantro, then remove the pot from heat.
Let the stew rest for 15 minutes before serving.
Serving Tips
- Warm Tortillas: Serve alongside the stew to scoop up the hearty ingredients and soak up the flavorful broth.
- Crusty Bread: A slice of crusty bread pairs perfectly for dipping and adds a satisfying crunch.
- Steamed Rice: Serve the stew over a bed of steamed rice to make it a more filling and balanced meal.
- Avocado Slices: Fresh avocado adds a creamy texture and balances the stew’s spicy notes.
- Sour Cream: A dollop of sour cream can cool down the spice and add a tangy richness to the dish.
Storage
To store Green Chili Stew, transfer it to an airtight container and refrigerate for up to 4 days.
For longer preservation, freeze portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Green Chili Stew, allow it to cool completely.
Portion it into airtight containers or freezer bags, leaving space for expansion.
Label with the date, and freeze for up to 3 months.
Reheating
When reheating Green Chili Stew, gently warm it on the stove over low heat.
Stir occasionally. This preserves texture and flavor.
Alternatively, microwave using a microwave-safe dish.
Cover it and heat until warmed through.
Final Thoughts
Green Chili Stew is a flavorful and comforting dish that brings a taste of the Southwest to your table.
The combination of tender pork, roasted green chilies, and hearty vegetables creates a satisfying meal perfect for any occasion.
To make the most of this dish, consider using freshly roasted chilies for an added depth of flavor.
Adjust the spice level to suit your taste by altering the amount of chilies used.
For a thicker consistency, mash some of the potatoes directly in the pot.
Serve the stew with warm tortillas or bread to complete the meal. Enjoy the rich and savory taste of this classic Southwestern stew.
Frequently Asked Questions
Can I Substitute Chicken for Pork in the Stew?
You can substitute chicken for pork in the stew. Use 1 pound boneless, skinless chicken thighs, cubed. Maintain the same cooking technique. Sauté until browned, then follow original instructions. Adjust cooking time, ensuring chicken is tender.
What Is the Best Way to Roast Green Chilies?
Preheat your oven to 425°F. Place chilies on a baking sheet, roast for 15 minutes, turning halfway. When skin blisters, remove and cover with a towel. After 10 minutes, peel off skins, remove seeds, and chop.
How Spicy Is the Stew With the Given Amount of Chilies?
You’ll find the stew moderately spicy with 2 cups of roasted green chilies. Their heat level can vary, so taste and adjust accordingly. Roasting enhances their flavor, while the cumin and lime juice balance the spiciness.
Can I Make This Stew Vegetarian or Vegan?
To make it vegetarian, replace pork with 1 pound of cubed tofu. For vegan, substitute chicken broth with vegetable broth. Make sure you sauté tofu until golden. Adjust seasoning as needed, maintaining the original cooking times.
What Are Some Good Side Dishes to Serve With the Stew?
Pair the stew with 2 cups of cooked rice or a 1/2 pound of grilled veggies. For a invigorating contrast, prepare a 3-cup mixed greens salad with a vinaigrette. Warm 6 corn tortillas for serving.
Green Chili Stew
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Stirring spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder cubed
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups green chilies roasted and chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 potatoes peeled and diced
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the cubed pork shoulder to the pot and brown on all sides.
- Remove the pork and set aside on a plate.
- In the same pot, add the diced onion and minced garlic, sautéing until the onion is translucent.
- Return the pork to the pot and pour in the chicken broth.
- Stir in the roasted green chilies, ground cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Add the diced potatoes and corn kernels to the pot.
- Continue to simmer for an additional 20 minutes until the potatoes are tender.
- Stir in the lime juice and chopped cilantro, then remove the pot from heat.
- Let the stew rest for 15 minutes before serving.
Notes
