New Mexico Green Chile Pork Stew - Cowboy Kent Rollins
Servings 8
Ingredients
- 4 tomatillos peeled
- 3 poblanos
- 1 to 2 jalapenos
- 4 garlic cloves
- 1 large white onion quartered
- 1 32 oz box chicken broth
- 1 tablespoon Kent’s Mesquite seasoning or ancho chili powder
- 4 pounds cooked shredded pork (pork butt, pork roast)
- 2 tablespoons Kent’s Chili Seasoning or your favorite blend
- 16 ounces chopped Hatch green chiles
- 3 to 4 tablespoons Red River Mud BBQ sauce or your favorite blend
Instructions
- Core and place the tomatillos on a sheet pan and cook at 400 degrees F. for about 10 minutes, or until tender.
- Meanwhile, roast the poblanos and jalapenos over an open flame and peel.
- Place the tomatillos, poblanos, jalapenos, garlic, onion, ½ cup of chicken broth in a blender. Blend until smooth.
- Add the remaining chicken broth to a large stew pot over medium high heat. Stir in the content of the blender and shredded pork. Bring the mixture to a boil then stir in the Mesquite seasoning, chili seasoning, green chilis, and BBQ sauce.
- Reduce the heat to medium-low and continue to cook for another 30 minutes, stirring occasionally. Serve warm.
Notes
You can view our pulled pork recipe here: https://www.youtube.com/watch?v=2hwpCDvijwc&t=26s
