Contest-Winning Green Chili Pork Stew Recipe
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cup chopped onion
- 3 garlic cloves minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon canola oil
- 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds) cut into 1-inch cubes
- 1 can (28 ounces) stewed tomatoes
- 1 to 2 cans (4 ounces each) chopped green chilies
- 2 cups cubed peeled potatoes
- 2 teaspoons fennel seed
- 1 can (15 ounces) pinto beans rinsed and drained
- Carbohydrate 2.95306113874127 g
- Cholesterol 0 mg
- Fat 1.99842296231565 g
- Fiber 0.760116713172914 g
- Protein 0.514783590286208 g
- Saturated Fat 0.155912348874666 g
- Serving Size 1 1 -10 serving (84g)
- Sodium 5.14568638082489 mg
- Sugar 2.19294442556835 g
- Trans Fat 0.0664526310877176 g
- Calories 30 calories
Step-by-step
- In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
How does a cook determine when a thick braise is truly finished without relying exclusively on a clock? Achieving tenderness in tough cuts like pork shoulder requires understanding how heat breaks down collagen over time. Simmering the cubed meat with acidic tomatoes and chilies creates an environment where connective tissue gradually dissolves into gelatin, yielding a rich mouthfeel. Cooking this style of stew in a heavy Dutch oven ensures even heat distribution, though a standard stainless steel soup pot paired with a tight-fitting foil lid functions adequately if cast iron is unavailable.
Judging Doneness Through Texture
Visual and tactile indicators dictate when the pork and potatoes reach optimal texture. Press a cube of pork against the side of the pot using the back of a wooden spoon; it should offer virtually no resistance and pull apart easily into fibrous strands. Potatoes must yield completely to the tines of a fork without retaining a hard center. Removing the lid during the final ten minutes of simmering allows excess moisture to evaporate, concentrating the flavors of the cumin, fennel seed, and oregano.
- If the stew thickens too quickly before the meat is tender, add hot water in quarter-cup increments to prevent scorching.
- Should the sauce taste too acidic from the canned tomatoes, stir in a pinch of sugar to balance the pH without altering the primary flavor profile.
- Store leftovers in an airtight glass container for up to four days, or freeze for three months.
