Green Chile Pork Stew Recipe
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
- In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
- 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.
- 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.
- In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
- 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
Serve warm with homemade tortillas (https://youtu.be/X-vvGDWpE8s)
