Description
A flavorful and comforting stew featuring vibrant green chiles and tender meat that captures the essence of Southwestern cuisine.
Ingredients
Scale
- Fresh New Mexico green chiles
- Pork shoulder (or beef chuck)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
- Roast green chiles under a broiler or on a grill for 5-10 minutes until blistered. Cover to steam for easier peeling.
- In a large pot, heat oil and sauté diced onions for 5 minutes until translucent. Add minced garlic and sauté for 1 more minute.
- Season pork (or beef) with salt and pepper, brown it on all sides for about 10 minutes.
- Peel and chop roasted chiles; add to pot with cumin and oregano. Stir for 2 minutes.
- Add chicken broth, bring to boil, then reduce to simmer and cover, cooking for 1.5 hours until meat is tender.
- Adjust seasoning, let stew rest for 10 minutes before serving with toppings.
Notes
Serve with warm tortillas or crusty bread; consider pairing with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
Keywords: stew, green chile, Southwestern cuisines