Green Chile and Pork Stew

September 8, 2011 – 7:29 pm

This spicy stew used up the leftover chile rubbed pork from last night. You could easily make this from scratch as well, just cut a pork tenderloin into bite sized chunks and toss it in the rub I made last night and brown up the pork pieces for a bit longer. This has a significant kick to it – if you prefer less heat, use less hatch chiles, eliminate the jalapeno, make sure you remove all of the seeds from the hatch chiles, add some pinto beans, and/or garnish with some sour cream.

Green Chile and Pork Stew
Serves 4

2 lbs hatch chiles
1 tbsp canola oil
1 jalapeno, seeded and finely diced
1 chile rubbed pork tenderloin (about 1.5 lbs), cut into large bite sized chunks
1 can chicken broth (I prefer low sodium, fat free)
2 tbsp masa harina
1 tsp Mexican oregano
1 tsp ground cumin
1/4 tsp black pepper
1/8 tsp onion powder
2 cloves garlic, pressed

Heat the broiler. Place the chiles in a single layer on a baking sheet. Broil the chiles for 10 minutes, flipping them over halfway to get an even char. Remove the chiles from the oven and seal in aluminum foil or under a glass bowl to trap the steam. Let the chiles steam for 5 minutes. Remove the skin from the chiles (it should come off pretty easily at this point), and remove most of the seeds. Dice the prepared chiles.

Heat the oil in a stockpot over medium heat. Add the diced jalapeno and when it starts to sizzle and turn brown, add the pork pieces and brown them as well. As the pork is browning, stir the masa into the chicken broth, then add the mixture to the pot. Add the spices and garlic, and turn the heat to medium high. Bring the stew to a boil, then reduce the heat to medium low and simmer for 20-30 minutes.

Serve warm with tortillas or cornbread, and any desired garnishes such as sour cream or avocado.

  1. One Response to “Green Chile and Pork Stew”

  2. yum that looks delicious. that fat free greek yogurt would be good on it too- I never have sour cream on hand.

    By mom on Sep 11, 2011

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