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–+ servings
A bowl of stew with meat and vegetables.
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New Mexico Green Chile Pork Stew - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 45 minutes
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