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A hearty green chile pork stew loaded with green peppers, tender pork, tomatillos, and fresh herbs is the way to anyone's heart! Serve it with warm tortillas and all the toppings for a complete meal.
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What makes this dish special
There's no hiding it, I'm a food snob. I hate that I am, but I can't deny it. Whenever I go out to eat, I can't help but analyze the dishes. If it's a winner, I try to memorize every detail so that I can recreate it. If I think it needs some tweaking, I'll still try to memorize every detail so that I can put my twist on it. I suppose that's just the chef in me.
In my latest dining experience, I had the pleasure of trying a green chile pork stew for the first time. I didn't realize that this is a popular dish until I started to research recipes. The restaurant that served this meal topped it with fresh onions and served tortillas on the side. It was a very hearty meal and I thought it needed a kick of acid to help balance the flavors. And so, with the addition of tomatillos, a trio of peppers, and plenty of toppings, I created a version of this stew that I absolutely love. This one even rivals my other favorites Spanish beef stew, dumpling soon dubu jjigae, and chickpea sofrito soup with sausage!
Ingredients
- Pork shoulder: Also known as pork butt or Boston butt, pork shoulder is a well-marbled and flavorful cut that's used for slow-cooking methods, making it ideal for this stew.
- Poblano peppers: A mild chili pepper with a rich, earthy flavor. If you can't find poblano peppers, you can use green bell peppers as a milder alternative.
- Anaheim peppers: Moderately mild chili peppers that are long and green. Their flavor can vary from mild to slightly spicy. If Anaheim peppers are not available, you can use poblano peppers or Cubanelle peppers as alternatives.
- Jalapeno: Adds a spicy kick to the stew. For more heat, you can use serrano peppers or add additional jalapenos.
- Chopped green chilies: Diced and canned chilies that add subtle heat and flavor. If you can't find chopped green chilies, you can use fresh chopped poblano peppers or Anaheim peppers as alternatives.
- Tomatillos: Add tartness and acidity to the soup, balancing the rich pork.
Substitutions and variations
- Protein: You can substitute pork with chicken for a quicker version or use chuck roast.
- Non-spicy: Omit the seeds if you want a milder soup. You can also swap out the jalapeno for green bell peppers or Cubanelle peppers.
Recipe
Green Chile Pork Stew
Ingredients
Green chile pork stew
- 2 tablespoons olive oil divided
- 2 pounds pork shoulder cut into 1-inch cubes
- salt and pepper
- 2 poblano peppers chopped
- 2 Anaheim peppers chopped
- 2 green bell peppers chopped
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 jalapeno chopped
- ⅓ cup all-purpose flour
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- pinch of cinnamon
- 1 bay leaf
- 12 ounces tomatillos quartered
- 8 ounces canned diced peppers
- ½ cup chopped cilantro
- 4 cups chicken stock
Toppings
- 1 cup chopped tomatoes
- 1 cup shredded Mexican cheese
- ½ cup pickled red onion
- ½ cup chopped cilantro
- ½ cup chopped scallions
- 16 tortillas
- lime wedges for serving
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add pork and cook until browned, about 5-6 minutes. Season with salt and pepper and remove pork from the pot. You may need to cook the pork in two batches.
- In the same pot, heat another tablespoon of oil. Add chopped poblano peppers, Anaheim peppers, green bell peppers, onion and garlic. Season with salt and pepper and cover the pot. Continue to cook until the vegetables are tender, about 7-8 minutes, stirring occasionally.
- Remove the lid and add flour, cumin, oregano, cinnamon, and the bay leaf. Stir until all of the vegetables are well coated and continue to saute for 1 more minute.
- Add back the pork along with tomatillos, canned diced peppers, cilantro, and chicken stock. Bring to a boil, reduce heat to low and simmer for 1 hour or until the pork is tender, stirring occasionally. Season green chile pork stew with salt and pepper.
- While stew is simmering, prepare the toppings. Portion stew into bowls and top with tomatoes, Mexican cheese, pickled red onion, cilantro, and scallions. Serve with tortillas and lime wedges on the side.
Notes
Step-by-step instructions
Step 1: Brown the pork
Let's get cooking, shall we? Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven. Add the pork and cook until browned on all sides, about 5-6 minutes.
You may need to cook the pork in batches if it doesn't fit in one even layer.
Season the pork with salt and pepper and remove it from the pan, setting it aside.
Step 2: Add peppers
If your pork has a good amount of fat, you may not need to add more oil. However, if your pork butt is on the leaner side, go ahead and add another tablespoon of oil.
Then, add the chopped poblano peppers, Anaheim peppers, and green bell peppers, followed by the finely chopped onion and minced garlic.
Season the vegetables with salt and pepper and cover the pot. Covering the pot traps the heat and moisture, creating a steamy environment and causing the vegetables to "sweat." The vegetables can become tender while preserving their beautiful green color.
Once the vegetables are tender, add the spices along with flour and stir to combine. The flour will help thicken the stew and create a luscious consistency.
Step 3: Simmer
Now that we have the base ready, return the browned pork to the pot, along with the tomatillos, canned diced peppers, chopped cilantro, and chicken stock.
Bring the pot to a boil, then reduce the heat to low and allow the stew to gently bubble and simmer for one hour or until the pork is tender.
Meanwhile, prepare the toppings. The green chile pork stew tastes great on its own, but we want to take it to the next level.
The chopped tomatoes, fresh scallions and cilantro, pickled red onion, and shredded cheese do just that.
Step 4: Putting it all together
When the stew is ready, give it a final seasoning adjustment with salt and pepper. Then, portion the dish into bowls and top it with the fresh ingredients, or serve the toppings on the side with warm tortillas.
This green chile pork stew is exactly what I'm craving when I want a comforting meal. With tender pork, a trio of peppers, fresh herbs, and tangy tomatillos, this dish checks off all the boxes. The flavors are well-balanced, and the toppings on top complete the stew. It's hearty but doesn't feel heavy, just how I like it!
Make-ahead and storage
- Make-ahead: You can cook the stew the day before and store it in the refridgerator. In fact, the stew tastes better the next day after the flavors have had time to sit together longer.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 5 days.
Frequently asked questions
Use gluten-free flour instead of all-purpose flour for the thickener and serve the stew with corn tortillas.
Yes, you can make this stew in the slow cooker. You'll still want to sear the pork and saute all of the vegetables, but once all of the ingredients are in the pot, you can slow cook for 6-8 hours on high.
Absolutely! Let the stew cool completely before storing it in airtight containers. Keep the stew in the freezer for up to 3 months.
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