Ingredients with Measurements:
- 2 pounds of pork shoulder, cut into 1-inch cubes
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 4 cups of chicken broth
- 2 cans of diced green chilies (4 ounces each)
- 2 large potatoes, peeled and diced
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Stir in the ground cumin and dried oregano and cook for 1 minute.
5. Pour in the chicken broth and diced green chilies and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. Add the diced potatoes to the pot and continue to simmer for 30 minutes or until the potatoes are tender.
8. Season with salt and pepper to taste.
9. Serve the stew hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Medium-high heat for browning the pork cubes
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 95mg
- Sodium: 1110mg
- Total carbohydrates: 22g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 32g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Chicken broth can be substituted with vegetable broth or water.
- Diced green chilies can be substituted with fresh roasted green chilies.
Variations:
- Add a can of drained and rinsed black beans to the stew for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the pork cubes in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon or spatula to scrape the browned bits from the bottom of the pot while cooking the onion and garlic.
- Adjust the amount of green chilies to your desired level of spiciness.
Storage instructions:
- Let the stew cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Garnishes:
- Chopped fresh cilantro
- Sour cream
- Shredded cheese
- Diced avocado
- Lime wedges
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested side dishes:
- Grilled vegetables
- Salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Green chile stew is a traditional dish in New Mexico, where green chilies are a staple ingredient in many recipes.
Flavor profiles:
- The stew has a savory and slightly spicy flavor from the pork, green chilies, and spices.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Mexican