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Green Chile Pork Stew
Serves 4 | Prep Time: 15 minutes | Cook Time: 1 hour
A recipe adapted from Evan LeRoy of LeRoy & Lewis Barbecue in Austin, Texas
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds pork shoulder, cut into 1/2-inch cubes
- 2 medium onions, medium diced
- 4 cloves garlic, thinly sliced
- 4 poblano chiles, medium diced
- 4 cups chicken stock
- 2 bunches cilantro, chopped (plus some reserved for garnish)
- Kosher salt to taste
- 1 tablespoon cumin, toasted
- 1 tablespoon coriander, toasted
- 1 tablespoon black pepper, toasted
- Fresh limes
- To serve: tortillas or nice fluffy rice
Chef Tips
Preparation
Step 1
Season pork all over with salt. Place a Dutch oven over medium heat. Test with a piece of pork to see if the pan is hot enough; you should hear a robust sizzle. Add pork and cook until brown on all sides. Using tongs, remove pork and set aside.
Step 2
Remove about half of the rendered pork fat; save for later use. Add the onion, garlic and green chiles; sauté until the vegetables become fragrant, about 2 minutes.
Step 3
Roughly grind the spices in mortar and pestle or spice grinder.
Step 4
Add the pork back in, along with any of the juices, stock, 1 bunch cilantro and all of the spices. Bring the mixture to a simmer.
Step 5
Place a lid on the Dutch oven and drop the heat to low. Cook for 45 minutes until the pork is falling tender and the flavors have melded together. Add in the rest of the cilantro
Step 6
Ladle into bowls, garnish with a squeeze of lime juice. Serve with tortillas and/or rice.
