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Green Chile Pork Stew

Green Chile Pork Stew

Here’s a fun twist on the classic chile Verde, green chile stew! Simmered low and slow, the meat is so incredibly tender it will fall apart in your mouth. The roasted peppers bring more tang then heat, but you can kick up the spice by adding red pepper flakes to the broth. Serve with a squeeze of lime, cilantro and a big warm stack of charred tortillas! 

Photography & Recipe By: Heather Dahlenburg

  • 30 Ounces Pork shoulder
  • 200 Grams Onions, quartered
  • 700 Grams Baby Red Potatoes
  • 32 Ounces Chicken(or beef) bone broth
  • 1 Can Fire roasted green chiles or 1 pound fresh roasted green chiles, diced
  • 2 Tablespoons Flour
  • 1 Tablespoon Olive oil
  • Salt, pepper and garlic powder
  • Optional: 1-2 teaspoons red pepper flakes (to taste)
  1. Wash, measure and prepare all vegetables. 

  2. Heat large pot over medium heat. 

  3. In a ziplock bag, mix flour and pork until evenly coated. Season with salt, pepper and a pinch or two of garlic powder. 

  4. Evenly spread olive oil in bottom of pot.

  5. Add floured meat and allow to brown on all sides, about 5 minutes.

  6. Pour in broth to cover meat, stir, scraping bits off bottom of pot. 

  7. Add quartered onion and chiles to the pot, bring to boil. 

  8. Reduce heat to simmer, loosely cover and stew for 2 hours, stirring occasionally. 

  9. Add potatoes and red pepper flakes (optional), cook for 15 minutes or until potatoes are easily pierced with a fork. 

  10. Season with salt, pepper and garlic powder to taste.  

The post Green Chile Pork Stew appeared first on Jessie Fitness.

This post first appeared on Crash Diet Into Bikini Season, please read the originial post: here

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Green Chile Pork Stew


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