Green Chile Pork Stew
When it is cold enough to freeze your mustache and the snow is piling up around camp, there is only one thing that will truly thaw a cowboy out. A big pot of green chile pork stew simmering over the fire.
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This is the kind of meal that was built for winter. It is hearty, it is bold, and it carries the soul of the Southwest in every spoonful. The real stars of this stew are the roasted green chiles and those charred tomatillos. So many folks skip the tomatillos, but I am telling you right now, do not leave them out. When you roast them and blend them into that sauce, they bring a brightness and depth that sets this stew apart from the rest.
Roast for Flavor
Start by roasting your poblanos, jalapeños, Hatch green chiles, tomatillos, and white onion over an open flame or hot grill. (You can use our roasted Hatch chile for this to save time). Let them blister and char. That char is not a mistake. That is flavor.
Place the peppers in a covered bowl or sealed bag to steam so the skins slip off easy. Leave the char on the tomatillos. That smoky note is worth its weight in gold.
Blend the roasted vegetables with garlic and chicken broth until smooth. Some folks chop everything by hand and leave it rustic. I like mine blended because it makes a velvety sauce that hugs that pork just right.
Tip: If you want more heat, add serranos or chile de arbol to the roast.
Build the Base of the Stew
In a heavy pot or Dutch oven, cook chopped bacon until the fat renders down. That bacon grease lays the foundation for flavor. Pour in your blended chile mixture and bring it to a gentle simmer.
Add shredded or chopped pork shoulder that has been slow cooked until fork tender. I like to season the pork well ahead of time and cook it low and slow. You can smoke it for an hour for added depth, then finish it covered until tender.
This is called green chile pork stew for a reason. Do not be shy with the meat. Every spoonful ought to have two or three good bites of pork in it.
Simmer and Season
Add additional chicken broth to reach your desired consistency. Let the stew simmer over medium low heat about 45 minutes so the flavors come together.
Season with chile seasoning, mesquite seasoning, and a touch of ancho chile powder. Taste and adjust.
If you need to thicken it, stir in a little corn masa. Not flour. Not cornstarch. Corn masa gives it that authentic Southwestern body and flavor.
Tip: Stir occasionally and add broth as needed. This stew is forgiving.
A Bowl Worth Sitting in the Snow For
By the time this stew is ready, the pork will melt in your mouth and that roasted chile sauce will carry just enough heat to warm you clear through. Serve it with a warm flour tortilla and a spoon. That is all you need.
This stew carries Spanish, Mexican, Native, and ranch influences. It was never about precision. It was about feeding folks well and keeping them warm. And on a cold day, there is nothing better.
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