Ingredients
- A drizzle of fragrant olive oil
- Tender chunks of pork shoulder weighing a pound
- Freshly chopped garlic cloves, adding aroma
- Finely diced large onion for depth of flavor
- Ground cumin for a touch of warmth
- Fragrant Mexican oregano, dried for intensity
- Roasted Anaheim or New Mexico chiles, totaling two pounds
- Diced serrano chile peppers for a spicy kick
- Large russet potatoes, peeled and cubed for heartiness
- Ripe roma tomatoes, chopped into juicy pieces
- A can of vegetable broth, 14.5 ounces
- A pinch of salt to elevate all the flavors
Step 1
Begin by warming the olive oil in a sturdy Dutch oven or a thick saucepan set over medium-high heat. Toss in the diced pork, minced garlic, chopped onion, ground cumin, and fragrant oregano. Saute the ingredients until the pork turns a lovely brown hue.
Step 2
Continue cooking and stirring for a few more moments before pouring in the flavorful vegetable broth. Lower the heat to a gentle simmer and let it bubble away for approximately 30 minutes.
Step 3
Introduce the diced potato into the bubbling stew and allow it to cook for another 45 minutes. Meanwhile, take the opportunity to roast the chilies to enhance their flavors. Peel, deseed, chop, and include them in the stew along with the spicy serrano peppers. Should the stew start to thicken too much, a touch of water can be added.
Step 4
Once the potatoes are tender and the pork is melt-in-your-mouth soft, toss in the juicy tomatoes. Let it all meld together for about 10 more minutes before taking it off the heat. Serve and enjoy the delicious flavors melded together in this hearty stew.
Extra Tips & Suggestions
- 1. Start by storing the leftover stew in an airtight container to keep its flavors sealed in.
- 2. To preserve the freshness of the green chile stew, consider transferring it to individual portion-sized containers for easy grab-and-go meals.
