Green Chili and Pork Stew

Name: Green Chili and Pork Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American, TexMex
Ingredients: 2 1/2 pounds boneless pork ribs; 3 jalapeno peppers; 3 seranno chile peppers; 3 anaheim chile peppers; 3 pasilla chile peppers; 1 yellow onion; 3 garlic cloves thinly sliced; 2 tablespoons salt for seasoning; Olive oil for browning the pork; Juice from 1 lime; 1 cup roughly chopped cilantro; Cooked rice for serving; Boneless pork ribs makes prep a bit easier that cutting the pork from a pork shoulder. Cut the pork into 1 -2 inch pieces.; Cut chilies in half and using a spoon, scoop out the seeds and ribs. Roughly chop the chilies into smaller pieces; Cut an onion in half, peel the skin off and thinly slice; thinly slice the garlic cloves

7 steps

Prep:30minCook:2h 30min

This recipe is a take on one I read in Food and Wine Magazine and I have been making it for years. I don't recall the original recipe but this one is close. You can make it as hot as you want by the number of chilies you use and whether or not you de-seed and take the ribs out of the chilies where all the heat lives. It is basically a one-pot recipe. The end result is worth the effort because it is full of porky deliciousness and heat from the chilies. Serve it over rice with some grated sharp or jack cheese and a dollop of sour cream (or Greek yogurt) for a bowlful of flavor. My wife loves to also add a sprinkling of chopped green onions. Serves 4-6. Enjoy! I will give you one heads-up tip that I learned the hard way. There is some prep work involved with the chilies; so I highly recommend you wear gloves while doing the prep. I've had my fingers feeling the burn and I don't even want to describe the feeling after I touched my eye! Live and learn, so they say! Now what do I have to drink with this? There is the obvious and I am going to stick with it! For me, an ice cold margarita in a salt rim glass works best. Okay, you have me there for repeating my favorite drink. Most beers that are not too hoppy work well, and since this is a Mexican dish, I would pair with a Corona and lime or a Pacifico Claro. Salud!

Updated at: Thu, 17 Aug 2023 06:05:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories729.5 kcal (36%)

Total Fat46.8 g (67%)

Carbs13.2 g (5%)

Sugars5 g (6%)

Protein62.2 g (124%)

Sodium3626.3 mg (181%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5 poundsboneless pork ribs

3jalapeno peppers

3serrano peppers

3anaheim chile peppers

3pasilla chile peppers

1yellow onion

3garlic cloves

thinly sliced

2 tablespoonssalt

for seasoning

Olive oil

for browning the pork

1 cupcilantro

Prep

Boneless pork ribs

makes prep a bit easier that cutting the pork from a pork shoulder Cut the pork into 1 -2 inch pieces

chilies

Cut, in half and using a spoon, scoop out the seeds and ribs, Roughly chop the chilies into smaller pieces

onion

Cut, in half, peel the skin off and thinly slice

garlic cloves

thinly slice

Instructions

Step 1

Add two tablespoons olive oil to a large pot over medium high heat. Working in batches, season the pork pieces with salt and add to the pot to brown. Remove to a plate after browning. Add more oil between batches if necessary. Once completed do not wipe out the pot. There is flavor in there!

Step 2

Reduce the heat to the pot to medium and add the sliced onions and chilies to the pot. Saute the onions and chilies until they soften - 5 to 7 minutes. Add the garlic slices to the pot stirring for 1 minute.

Step 3

Add the browned pork pieces back to the pot. Stir to incorporate. Add 1/2 cup chicken stock to the pot, reduce the heat to low to medium low and cover. Cook covered for 1 hour 45 minutes, stirring occasionally. You are looking for the pork and chilies to cook down to a stew like consistency. If it looks like the stew is too dry add more chicken stock. Take the lid partially off the pot for the last half hour of this cook time.

Step 4

This is a step I take that really brings together the flavors of the stew, although it is terrific if you complete the next few steps. Take the pot off the heat and let it cool for a half hour (or longer if you can spare some extra time).

Step 5

Cook 1 cup of rice according to the package ingredients. My go to method is to put the rice in a rice cooker, add 1 3/4 cup of water and a pinch of salt. Set the cooker to white rice and let it do the job (about 20 minutes). When it is done, fluff the rice with a fork, close the lid and turn off the cooker. It retains the heat to keep the rice warm until you are ready to serve.

Step 6

If reheating, return the pot back to a medium heat. Taste the stew for seasoning and add more salt if needed. Add the juice of one lime and the chopped cilantro. Heat the stew, stirring occasionally until bubbling. If the stew looks too soupy my tip is to chop a flour tortilla into small pieces and add it to the pot which should help thicken the consistency.

Step 7

To serve, add cooked rice to a bowl and ladle the pork stew over the rice. Sprinkle with shredded cheese and a dollop of sour cream. Serve with lime wedges.