Make Ahead

New Mexico Green Chile Stew

September 12, 2016
0 Ratings
Photo by cooksandkid
  • Serves 6
Author Notes

Cubes of pork shoulder simmered in green chiles until tender. Seasoned with cumin and oregano to round out all that heat. Serve with flour tortillas. —Cooks and Kid

What You'll Need
  • 5 tablespoons olive oil, divided
  • 2 pounds pork shoulder, cubed
  • 1/2 medium onion, diced
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 tsp teaspoons white pepper
  • 2 tbsp tablespoons all purpose flour
  • 1 cup green chiles, diced
  • 2 cups water
  • flour tortillas, for serving
  • fresh cilantro, for serving
  1. Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1 1/2 tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1 1/2 tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
  2. Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
  3. Serve with tortillas and cilantro.

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