Jonathan’s Green Chile Pork Stew
Indulge in the rich, smoky flavors of this classic New Mexican dish from the kitchen of Fresh Thyme's very own Vice President of Center Store Merchandising - Jonathan Lawrence! Slow-cooked pork and roasted hatch green chiles meld together in a rich, flavorful broth, creating a hearty and comforting meal perfect for chilly nights, tailgating, or feeding a large crowd!
Recipe - Downers Grove, IL
Jonathan’s Green Chile Pork Stew
Prep Time30 Minutes
Servings10
0Ingredients
3lb pork butt, cut into 1” in chunks
½ cup flour
4-8 tablespoons olive oil, as needed
6-8 Hatch green chiles, roasted and seeded
3-4 garlic cloves, minced
2 cans green chiles
1 green pepper, chopped
½ white or sweet onion, diced
32oz Chicken Broth, just enough to cover meat
25oz Mexican Style Hominy, drained and rinsed
8-10 Yukon Gold potatoes, cubed
8-10oz Green Enchilada sauce
Salt, to taste
Pepper, to taste
Cotija or Queso Fresco
Sour Cream
Cilantro
Tortillas
Directions
- Place Hatch chiles directly on the grates of a gas stove or on a grill. Cook over medium heat, flipping with tongs occasionally, until blackened and charred. Place in a sealed plastic bag and allow to cool.
- Peel off charred skins, remove seeds, and dice
- Toss pork in plastic bag with flour to coat, remove excess flour
- Heat large pot or Dutch oven to med/high, coat with 1-2 tbs oil and sear pork until lightly brown (you may need to do this in multiple batches)
- Set browned pork aside and add 1-2 tbs oil back into the pot
- Add in garlic, onions, green chiles (both canned and roasted), and green pepper on medium heat. Sweat veggies down until slightly mushy.
- Once sweated down stir in the pork along with Enchilada sauce and chicken broth so that it just covers the meat and bring to a slight boil.
- Reduce to low heat and add in hominy and cubed potatoes.
- Simmer for 5-8 hours (the longer the better, stirring occasionally)
- Add salt and pepper to taste. (Pro-tip, sometimes I add a few pinches of brown sugar to balance out the flavor. It sounds weird but it works)
- Top with your favorite Mexican cheese (cotija or queso fresco), sour cream, cilantro and don’t forget the tortillas.
30 minutes
Prep Time
0 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Boneless Half Top Loin Pork Roast - 2.5 Pound
$10.73 avg/ea$4.29/lb
Bob's Red Mill Unbleached White All-purpose Flour - 5 Pound
$6.49$1.30/lb
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Mild Hatch Green Chiles - 0.3 Pound
$0.90 avg/ea$2.99/lb
Garlic - 1 Each
$0.69
La Preferida Mild Diced Green Chiles - 4 Ounce
$1.59$0.40/oz
Green Bell Peppers - 1 Each
$1.49
Vidalia Sweet Onions - 0.6 Pound
$0.89 avg/ea$1.49/lb
Fresh Thyme Chicken Broth - 32 Ounce
$2.19$0.07/oz
Juanita's Foods Mexican Style Hominy - 25 Ounce
$3.99$0.16/oz
Bag Yukon Gold Potatoes - 5 Pound
$4.99$1.00/lb
Fresh Thyme Green Chile Enchilada Sauce - 12 Ounce
$3.79$0.32/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Queso Cotija - 10 Ounce
Sale
$5.99 was $6.99$0.60/oz
Fresh Thyme Sour Cream - 16 Ounce
$2.49$0.16/oz
Cilantro - 1 Each
$0.99
La Banderita Family Pack Tortilla - 8 Each
Sale
$3.99 was $4.49$0.50 each
Directions
- Place Hatch chiles directly on the grates of a gas stove or on a grill. Cook over medium heat, flipping with tongs occasionally, until blackened and charred. Place in a sealed plastic bag and allow to cool.
- Peel off charred skins, remove seeds, and dice
- Toss pork in plastic bag with flour to coat, remove excess flour
- Heat large pot or Dutch oven to med/high, coat with 1-2 tbs oil and sear pork until lightly brown (you may need to do this in multiple batches)
- Set browned pork aside and add 1-2 tbs oil back into the pot
- Add in garlic, onions, green chiles (both canned and roasted), and green pepper on medium heat. Sweat veggies down until slightly mushy.
- Once sweated down stir in the pork along with Enchilada sauce and chicken broth so that it just covers the meat and bring to a slight boil.
- Reduce to low heat and add in hominy and cubed potatoes.
- Simmer for 5-8 hours (the longer the better, stirring occasionally)
- Add salt and pepper to taste. (Pro-tip, sometimes I add a few pinches of brown sugar to balance out the flavor. It sounds weird but it works)
- Top with your favorite Mexican cheese (cotija or queso fresco), sour cream, cilantro and don’t forget the tortillas.