Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cans (4 oz each) diced green chilies
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the green chilies, chicken broth, cumin, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
4. Stir in the cilantro and cook for an additional 5 minutes.
5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and sliced jalapenos.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 6g
- 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.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use fresh green chilies instead of canned for a spicier flavor.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Brown the pork in batches to ensure even cooking and browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add flavor to the stew.
- Let the stew cool slightly before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Shredded cheese, sliced jalapenos, chopped cilantro, and sour cream.
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Green chili pork stew is a traditional dish in New Mexican cuisine, where green chilies are a staple ingredient.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with warm tortillas or crusty bread.
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