American · Dinner
Green Chile Stew
New Mexico Pork Chile Verde (High-Protein)
Diced pork shoulder browned then simmered with roasted green chiles, onion, garlic, cumin and oregano until tender, with pinto beans and potato for substance. New Mexico green chile stew finished with lime juice and fresh cilantro.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
625Calories
51.2gProtein
29.2gFat
41.5gCarbs
9.4gSugar
11.4gFiber
1195mgSodium
151mgChol
8.5gSat Fat
1142mgPotassium
95mgCalcium
3.8mgIron
0.9mcgVitamin B12
52mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Cube the pork shoulder, dice the onion and potato, mince the garlic, chop the roasted green chiles and cilantro so everything is ready.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat and brown the pork cubes 6 to 8 minutes until deeply coloured on most sides.
3
Saute
Add the onion and garlic and cook over medium heat 3 minutes until the onion turns translucent, then stir in cumin and oregano for 1 minute until fragrant.
4
Simmer
Pour in the chicken stock, add the roasted green chiles, potato, pinto beans and salt, then cover and cook over medium-low heat 70 minutes until the pork is fork-tender.
5
Plate
Ladle the stew into a bowl, squeeze the lime over it and scatter the chopped cilantro on top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 11 oz311g roasted green chiles
- 1 cup180g canned pinto beans
- 11 medium onion (150g)
- 4 cloves4 cloves garlic
- 7 oz200g potato
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 11 lime
- 4 tbsp12g cilantro
