Tex-Mex Green Chile Stew
Slow-simmered pork shoulder in a rich, bright green chile sauce with potatoes and onions. Authentic, warming, and worth the 90-minute wait.
- Total time
- 105 min
- Servings
- 6
- Calories
- 515
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Cut pork shoulder into 2-inch chunks, discarding excess fat.
Step 2
Cut onion into quarters. Peel garlic cloves. Cut potatoes into 1-inch cubes.
Step 3
Remove stems and seeds from roasted green chiles. Chop coarsely.
Step 4
Heat oil in a heavy 6-quart pot over medium-high until it shimmers, ~90 seconds.
Step 5
Sear pork in batches without stirring, 3 minutes per side until golden. Transfer to plate.
Step 6
Add onion quarters to the pot. Sauté 5 minutes until softened and edges turn golden.
Step 7
Add garlic. Stir constantly for 1 minute until fragrant, watching for browning.
Step 8
Add cumin and oregano. Stir for 30 seconds until the spices coat the bottom.
Step 9
Pour in broth, stirring to scrape up any brown bits. Return pork and juices to pot.
Step 10
Add green chiles and potatoes. Bring to a boil, then reduce heat to low.
Step 11
Cover and simmer 90 minutes, until pork is fork-tender and potatoes collapse slightly.
Step 12
Season with salt and black pepper. Taste and adjust seasoning as needed.
Step 13
Ladle into bowls. Garnish with cilantro. Serve with warm flour tortillas or cornbread.
Tools you’ll need
- heavy 6-quart pot with lid
- cutting board
- sharp chef's knife
- wooden spoon
- ladle
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