New Mexico Green Chile Pork Stew
This green chile pork stew recipe is perfect for a cold day. Whether you're cooking inside or out, the combination of roasted tomatillos, green chilies, and shredded pork produces a rich broth that will warm your belly and wake up your taste buds!
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That Green Chile Sauce
The chunky green chile sauce that gives the stew so much flavor is a blend of roasted tomatillos, poblano and jalapeno peppers, and a little chicken broth. Roast all of the vegetables directly on the fire or in a cast iron skillet, and when they're good and charred, peel off any membranes and add to the blender.
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Tip: After roasting peppers, place into a plastic bag with a little water. Seal shut and let sit for a moment. The water will steam the membranes loose, and you can easily scrape off with a spoon.
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I usually have some leftover shredded pork whenever I smoke a pork butt, and so for this stew, that's what we're using. You can use leftover cubed or shredded pork or smoke a new one. I recommend the methods used in our Cowboy Carnitas recipe and our Pulled Pork on the Smoker recipe.
Ingredients Used in This Recipe
Tip: When seasoning your pork butt, a light coat of mayo will add moisture to the meat and adhere the spices better!
Simmer the Flavors All Together
Add the cooked, shredded pork to the green chile broth and add some Chili Seasoning and Roasted Hatch Green Chilies to the broth. Then, allow the flavors to incorporate while the broth simmers for 20 minutes to 4 hours. Serve with fresh tortillas or cornbread.
