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
- 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.
- 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.
- 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.
- 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.
