Description
A warm, comforting stew made with tender pork, roasted green chiles, and hearty potatoes, simmered to perfection just like Grandma used to make.
Ingredients
Scale
- 2 pounds pork shoulder, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 roasted green chiles, peeled, seeded, and chopped
- 4 cups chicken broth
- 3 large russet potatoes, peeled and diced
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat a large pot or Dutch oven over medium heat.
- Add vegetable oil and brown the pork cubes until golden on all sides.
- Stir in the onions and garlic, cooking until fragrant and softened.
- Add the roasted green chiles, tomatoes, cumin, and oregano, mixing well.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the diced potatoes, reduce heat, and cook until pork is tender and potatoes are soft, about 45 minutes.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, leave some seeds in the green chiles.
- This stew tastes even better the next day after flavors meld together.
- Serve with warm flour tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
Keywords: green chile stew, pork stew, traditional New Mexico recipes, Grandma’s stew, hearty comfort food