green-chile-pork-stew

Recipe: Green Chile Pork Stew

Whether we want to accept it or not, summer is coming to an end and fall is just around the corner—and that means cool, crisp nights are quickly approaching. So, if you’re looking for some delicious Mexican dinner recipes that are appropriate for those chilly fall nights, we’ve got one for you that’ll surely become a weeknight staple. It’s a quick and surprisingly easy recipe for a green chile pork stew. Never thought to combine the deliciousness of green chile with pork? You won’t believe what you’ve been missing!

What You’ll Need

One of the many great things about this recipe is that, aside from maybe the pork, you probably have most (if not all) of these ingredients already on-hand in your kitchen. Here’s what you’ll need:

  • two ounces of good olive oil
  • two pounds of braised, diced pork butt
  • a half-pound of fresh poblano chiles
  • four-and-a-half ounces of tomato enchilada sauce
  • one 24-ounce can of Sergio’s Tomatillo Salsa
  • half a tablespoon of cumin
  • one tablespoon of salt
  • half a tablespoon of fresh minced garlic

As far as kitchenware goes, you can cook this entire dish in a large stock pot. Just make sure the one you have is large enough to hold the chopped pork butt (it should be chopped into about half-inch cubes).

Putting it Together

Got all your ingredients ready? Great! Time to get started in making this delicious, hearty stew. Begin by roasting the poblano chiles until the skin has become blistered. Then, remove the skin and seeds, which will leave you with just the chiles. Once they cool, chop them into half-inch pieces and set aside.

Now, put your stock pot over high heat and add the olive oil and pork butt cubes. For the next 20 minutes, you’ll be continuously braising the pork with the olive oil, cumin, salt, and garlic. Sounds like a lot of work, but trust us—the end result is worth it! After your 20 minutes of braising is done and the smell is almost to enticing to handle, go ahead and add the tomatillo sauce tomatillo salsa, and chopped poblano peppers to the stock pot. Let everything come to a boil before reducing the heat to low or simmer. Keep everything simmering without touching it for about 30 minutes; this should give the pork the time it needs to cook all the way through, but we also recommend testing it with a meat thermometer to make sure it’s done before consuming.

The flavors of this dish marry together so well, you’ll wonder why you never thought of this combination before! The tangy salsa and the kick of spice from the poblano chiles perfectly complement the flavor of the braised pork, creating a taste that’s truly out of this world.

The next time you’re looking for a Mexican dinner recipe that’s simple yet incredibly flavorful, be sure to keep green chile pork stew in mind. And if you’d rather enjoy some delicious Mexican food without the hassle of cooking and cleanup, be sure to stop by Macayo’s to try out our new menu additions!