Bowl of stew with meat and greens.

Green Chile Pork Stew

12/01/2018 | By Cowboy Kent Rollins

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Nothing says cold weather comfort food like a good ol' traditional green chile stew.

Today we're using a good piece of pork butt and cooking up this homemade stew.

Now, you can pop over to the store and get a bottle of salsa verde and pour it in here, but we're going to make a traditional stew with a homemade sauce using fresh tomatillos.

We appreciate you sharing our recipes with your friends and family!

This stew's got a kick to it, so you can adjust that with the amount of serrano pepper you'll use.

And your stew will go great with our homemade tortillas (recipe here) for dipping. It makes for great eating, folks.

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Green Chile Pork Stew Recipe

Servings 0
Author Cowboy Kent Rollins

Ingredients

  • ¾ cup all-purpose flour

  • 2 tbsp Red River Ranch Mesquite

    https://kentrollins.com/shop-1/ or your favorite all-purpose
  • 1/2 tsp cumin

  • ½ tsp salt

  • ½ tsp black pepper

  • 3 to 4 lbs pork stew meat

    shoulder, roast, etc., trimmed and chopped into bite-sized pieces
  • ¼ - 1/3 cup cooking oil

  • 7 tomatillos

    husks removed and cored
  • ½ - 1 serrano pepper

  • 1 yellow onion

    sliced
  • 2 garlic cloves

    sliced
  • 1 tsp of dried cilantro

  • 1 dried guajillo pepper

    diced
  • 3 ¼ cups chicken broth

    divided
  • 3 4 oz cans whole green chiles

    chopped

Instructions

  1. In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.

  2. Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.

  3. Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.

  4. In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.

  5. In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.

Notes

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