Pork Stew W/ Green Chile Recipe

Prepare meat

Pat the pork shoulder cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss the cubes with the 3 tablespoons of flour until lightly coated, shaking off excess.

Brown pork

Heat a large heavy-bottomed Dutch oven or pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add pork in a single layer (work in batches if necessary) and brown on all sides, about 3-4 minutes per side. Transfer browned pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium. If needed, add up to 1 tablespoon more oil to the pot. Add diced onion and a pinch of salt. Sauté until softened and beginning to color, about 5 minutes. Add minced garlic and sauté 30-60 seconds until fragrant.

Add carrots

Add the carrot rounds and cook 3 minutes, stirring, to begin softening.

Return pork and add potatoes

Return the browned pork (and any accumulated juices) to the pot. Add the cubed potatoes and stir to combine. This ensures the potatoes start absorbing flavors before adding liquids.

Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the tomato paste 1 minute, stirring to coat solids.

Add the chopped roasted green chiles and optional canned diced chiles, then pour in 4 cups of chicken or beef stock to barely cover the solids (add a little more stock or water if necessary). Add the bay leaf and bring the mixture to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover partially, and simmer gently until pork is tender and vegetables are cooked through, 50-60 minutes. Stir occasionally and skim any excess fat from the surface.

When pork is fork-tender and potatoes are soft, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro to brighten the stew. If you prefer a thicker stew, mash a few potato cubes against the side of the pot and stir to thicken; alternatively, simmer uncovered 5-10 minutes to reduce liquid.

Ladle the stew into bowls and top each serving with buttered croutons (about 1/4 cup per serving) and, if using, a sprinkle of grated cheese. Garnish with extra cilantro or lime wedges.