Indulge in the rich and comforting flavors of Green Chile Stew with Shredded Pork and Potatoes, a hearty dish that brings warmth and satisfaction to every spoonful. This recipe transforms tender pork butt roast into succulent shreds, simmered alongside earthy potatoes, fragrant onions, and zesty green chiles.
Enhanced with aromatic garlic, fresh oregano, and the tangy kick of lime juice, this stew promises a symphony of flavors that will tantalize your taste buds. Whether served as a comforting meal on a chilly evening or as a centerpiece for gatherings, this stew embodies the essence of home-cooked comfort with a Southwestern flair.
How to make Green Chile Stew With Shredded and Potatoes
Ingredients:
1 (4 to 5-pound) bone-in pork butt roast (trim the fat, divide roast into large pieces, save the bone)
▢salt and pepper (to taste)
2 tablespoons vegetable oil (olive oil or avocado oil may also be used)
1 large onion (chopped)
1 tablespoon fresh oregano
3 garlic cloves (minced)
3 cups chicken stock
1 recipe or (28-ounce can) green enchilada sauce
1 pound new baby potatoes halved
1 (4-ounce) can diced mild green chiles
2 (15-ounce) cans white hominy (drained and rinsed)
1 bunch cilantro, fresh (chopped)
juice of a lime (to taste)
Instructions:
Preheat oven to 300°F
Heat oil in a Dutch oven over medium high heat until just smoking.
Add onion and ½ teaspoon each salt and pepper. Saute until softened, about 5 minutes. Add garlic and oregano. Stir until fragrant, about 30 seconds to 1 minute.
Add pork and bones and cook, stirring often until the pork is no longer pink on the outside.
Add chicken stock and green enchilada sauce. Scrape up any brown bits on the bottom of the pan. Stir in potatoes.
Cover with a tight fitting lid and transfer to the oven. Cook until the pork is tender, about 2 hours.
Remove from the oven. Remove pork and shred with 2 forks.
Add hominy and green chiles. Bring to a simmer uncovered over medium heat for about 10 to 15 minutes.
Add fresh cilantro, lime juice and shredded pork back to the pot and cook just until heated through.
Season to taste with salt and freshly ground black pepper. Garnish with cilantro.
Notes:
Choose the Right Cut of Pork: Opt for a bone-in pork butt roast for maximum flavor and tenderness. Trimming excess fat helps control the richness of the stew.
Seasoning: While the recipe mentions salt and pepper to taste, it’s crucial to season each component of the stew adequately to enhance flavors throughout the cooking process.
Searing the Meat: Searing the pork pieces before slow cooking helps develop rich flavors and adds depth to the stew. Ensure the Dutch oven is hot enough to achieve a golden-brown exterior on the meat.
Deglaze the Pan: After searing the pork, deglazing the Dutch oven with chicken stock and green enchilada sauce is essential for capturing all the flavorful bits stuck to the bottom of the pan, enhancing the overall taste of the stew.
Slow Cooking: Cooking the stew at a low temperature in the oven for about 2 hours allows the pork to become tender and infuses the potatoes and other ingredients with rich flavors. Ensure the Dutch oven has a tight-fitting lid to trap moisture and prevent the stew from drying out.
Adjusting Seasonings: Taste the stew before serving and adjust the seasoning with salt, pepper, and lime juice as needed to achieve a well-balanced flavor profile.
Texture and Consistency: The addition of hominy and green chiles adds texture and depth to the stew. Simmering the stew uncovered for the final 10-15 minutes helps meld the flavors and achieve the desired consistency.
Finishing Touches: Adding fresh cilantro and lime juice at the end brightens the flavors of the stew. Garnishing with additional cilantro before serving enhances the visual appeal and adds a fresh herbal note.
Make Ahead and Storage: Green Chile Stew often tastes even better the next day. Consider making it ahead of time and allowing it to sit in the refrigerator overnight to allow the flavors to meld. It also freezes well for future meals.
Nutrition Information:
Calories: 550 | Fat: 30 grams | Carbohydrates: 35 grams | Protein: 35 grams | Fiber: 5 grams
