Pork Green Chile Stew

When I saw Chef Lea Ann’s recipe for Pork Green Chile Stew on her "Cooking On The Ranch” blog, I thought it would work well for our Hispanic food loving Friday card group.  So, when this chilly, drizzly Friday came along, it became the meal choice.

One her blog, Lea Ann described it as “A hearty stew brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly delicious.” I made it sorta by the recipe except I used canned chilies, but the original along with pics can be found by clicking on the above link.

Pork Green Chile Stew – Adapted from Cooking On The Ranch

The Ingredients:

4 tablespoons olive oil divided

1 large sweet onion diced. About 1½ cups

3 pounds pork loin roast cut into bite sized pieces

1 tablespoon Kosher Salt divided

2 teaspoons freshly ground black pepper divided

1 pint green chile peppers roasted, stem removed, skin removed, seeds removed. (Larry used canned chopped chilies, undrained).

8 cups chicken broth or more, if more liquid needed. Divided (see Verdict)

2 14½ ounce cans crushed tomatoes or canned chopped tomatoes. Undrained (Larry used a quart of thick, homemade whole-tomato juice)

2 teaspoons ground cumin

1 tablespoon Mexican oregano

2 teaspoons New Mexico Red Chile Powder (Larry used 1 tsp.)

1½ pounds Yukon gold potatoes cut into bite sized pieces

10½ ounce can cream of chicken soup

24 ounce can hominy, drained (Larry used two 14½ oz cans)

½ cup homemade roasted tomatillo salsa or your favorite jarred salsa verde

1 tablespoon apple cider vinegar, optional 

The Instructions:

Cut pork roast into bite-sized chunks.

In a large skillet, heat part of the oil. When oil is hot, add pieces of pork. Do not crowd the meat. You will need to brown in 2 – 3 batches. Sear pork until browned, salt and peppering each batch as you sear and adding more oil as needed. Remove seared pork to a plate.

Add diced onion to the skillet and cook until starting to soften, about 2 minutes. Be sure to scrape up that pork flavor from the bottom of the skillet.

Transfer onions and pork to a 7-quart Dutch Oven.

Pour in 3 cans (or about 6 cups) chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.

Cover partially and let simmer on low for two hours.

Cut the potatoes into bite-sized pieces. If using Yukon Gold potatoes, you don't need to peel them. This skin is tender.

Add potatoes, hominy, cream of chicken soup, green chile salsa to the pork mixture. Add the additional 2 cups of chicken broth.

Cook for 30 minutes to allow the potatoes to become tender and flavors to blend. Amend S&P as needed.

Stir in a tablespoon of apple cider vinegar (to brighten the flavors).

Serve with corn chips, or flour tortillas.

My bowl before the Fritos.

The Verdict:

We all thought it was delicious and a big hit with our Friday group.  I ended up only using five qts. of chicken broth which was plenty for the way I like soup.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/10/23 meal date