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Pork and Green Chile Stew

This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.



For 8 Serving(s)


  • 1 lb poblano peppers
  • 8 oz tomatillos
  • 2 T canola oil
  • 4 lb pork shoulder
  • 1 yellow onion
  • 6 clv garlic
  • 1 T ground cumin
  • 1 t dried Mexican oregano
  • 2 bay leaves
  • 2 T apple cider vinegar
  • 4 c chicken stock
  • 3/4 lb Yukon Gold potatoes
  • salt
  • black pepper
  • warm tortillas
  • fresh cilantro

Pork and Green Chile Stew Directions

  1. Arrange a rack a few inches from the broiler. Place the peppers on a rimmed baking sheet and cook, turning occasionally, until charred on all sides, 15-20 minutes. Transfer the peppers to a large bowl and cover tightly with aluminum foil to steam. Set aside.
  2. Place the tomatillos on the baking sheet and broil them, flipping once, for 5-10 minutes, until they are charred. Chop and place in a bowl. Peel the skins from the peppers and remove the stems and seeds. Chop them and add them to the bowl of tomatillos.
  3. Pat the pork dry with paper towels and sprinkle with salt and pepper. In a large Dutch oven, heat the canola oil over high heat. Working in batches so as not to overcrowd the pan, cook the pork for 3-4 minutes, until browned all over. Use a slotted spoon to transfer to a large bowl. Reduce the heat to medium. Add the onions, and cook until soft, 5-7 minutes. Stir in the garlic, cumin, oregano, and bay leaves. Cook for 1 minute, then increase the heat to high and add the apple cider vinegar. Scrape up any browned bits from the bottom of the pan. Pour in the chicken stock and add the reserved peppers and tomatillos. Bring to a boil, then reduce the heat to low, cover, and simmer until the pork is tender, 2 -2 1/2 hours. Add the diced potatoes, and cook an additional 30-40 minutes, until they are tender. Season to taste with more salt and pepper.
  4. Serve with warm tortillas, garnished with cilantro.

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