Green Chile Pork Stew
Indulge in the rich, smoky flavors of this classic New Mexican dish! 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 - Waite Park, MN
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
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.
