Pork and Green Chile Stew

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The first time I made this dish it was for my family reunion last summer. I doubled the recipe and it was GONE. This dish has a lot of flavor, a lot of mild chiles- Poblanos, and a little bit of heat from the Serrano chiles. I cook it down more that the original recipe states in order to create a thick sauce. This recipe was adapted from Food and Wine, contributed by Grace Parisi. It is a favorite in our house! We ate it with warm corn tortillas, brown basmati rice, and green salad on the side.

SERVINGS: 6
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 pounds trimmed boneless pork shoulder or boneless country-style ribs, cut into 3/4-inch cubes
  • Salt
  • Freshly ground black pepper
  • 1 large or 2 medium sweet onions, such as Vidalia, quartered lengthwise and thinly sliced crosswise
  • 1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced lengthwise
  • 3 serrano chiles, seeded and thinly sliced crosswise (keep some seeds for spicier flavor)
  • 6-7 garlic cloves, thinly sliced
  • 2 cups low-sodium chicken broth
  • 1/4 cup chopped cilantro, plus more for garnish
  • Lime wedges, warm corn tortillas and rice, for serving
  1. In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over medium-high heat, stirring once or twice, until lightly browned in spots, about 5 minutes.
  2. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over medium-high heat, stirring once or twice, until the vegetables are softened, about 5 minutes.
  3. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 45 minutes, uncover if necessary.
  4. Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.
MAKE AHEAD: The stew can be refrigerated for up to 3 days.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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