American · Dinner
Green Chile Stew
New Mexico Pork Chile Verde
New Mexico chile verde built on cubed pork shoulder browned then simmered with roasted green chiles, tomatillos, onion, garlic, cumin and oregano in chicken stock until fork-tender. Diced potato thickens the brothy stew. Served with warm flour tortillas and lime wedges.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
695Calories
42.6gProtein
33.9gFat
54.8gCarbs
8.4gSugar
6.1gFiber
1806mgSodium
151mgChol
10.2gSat Fat
1089mgPotassium
94mgCalcium
3.2mgIron
0.8mcgVitamin B12
52mgVitamin C
egg-free
protein-rich
high-fiber
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Cube the pork shoulder, peel and chop the green chiles, dice the onion and potato, mince the garlic, and quarter the tomatillos.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high and brown the pork in a single layer for 6 to 8 minutes until deeply coloured.
3
Saute
Add the onion and garlic and cook over medium for 4 minutes until translucent, then stir in the cumin and oregano and cook 1 minute more.
4
Simmer
Add the green chiles, tomatillos and chicken stock, scraping the base, bring to a bubble, cover and simmer over low 60 minutes until pork softens.
5
Plate
Stir in potato and salt, simmer uncovered over medium-low 25 minutes until tender, then ladle into a bowl with tortillas and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tbsp2 tbsp vegetable oil
- 1 cup150g roasted green chiles
- 7 oz200g tomatillos
- 1 cup140g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 11 oz311g potato
- 2 1/2 cups600ml chicken stock
- 1 tsp1 tsp salt
- 44 flour tortillas (120g total)
- 22 lime, cut into wedges
