So let’s say you over did it during the holidays. And if you DIDN’T over do it on the holidays…your will power astounds me…go eat some chocolate caramel doo dads and quite making the rest of us feel guilty. Gaaaaaaaah.
Whether you want to eat healthier, or spend more time with your family, or just take care of yourself and your family, this stew answers all of those resolutions. I’m serious!
I currently have a massive crush on this Green Chili Verde Pork Stew. It’s dangerous. Dangerous to the point that I find myself preaching about this stew to my friends, my family, my husband, my dog, and then to people who don’t care like my eye doctor (she really should care) or my massage therapist (really, it’s THAT good) or even the kid that just stopped by my house to see if I wanted to have my driveway shoveled of the crap ton of snow that is lingering, but then I become the creepy old lady that says “oh honey it’s so cold out there, maybe you just need this green soup”. Someone help me! Poor kid.
So it’s green (green things are healthy, right) and easy (more time to do other things like stalk pinterest). The pics may not look like much, but I’m telling you that this little stew packs a memorable and heart warming goodness that you will not want to pass up. Tomatillos and hatch chiles gives this stew a tangy and slightly spicy flavor that gets better with every bite. I used canned chiles and a jar of tomatillo salsa verde. But if you wanted to be even more adventurous, you could use both fresh roasted hatch chiles and fresh roasted tomatillos *cough* (overachiever) *cough*.
I had a 3 pound pork roast from a local farmer that I needed to use. I’m sure you could also use a pork shoulder or boston butt instead. I prepared this in my dutch oven, but I am quite positive that it would also work in the slow cooker. Either way, the slow cooked pork roast is so fork tender and delicious that it will make you want to inhale the whole pot. But wait…and share it with others. Spread the love. I served this amazing stew for Christmas Eve for weary family as they arrived at our house after a long days drive. It’s the type of meal that can bubble away for hours until you want to serve it. It can also be made ahead of time and reheated when you want to serve it.
Chili Verde Pork Stew
Serves 8 to 10
Adapted from Simply Recipes
- 3 lb pork roast (or pork shoulder or boston butt), trimmed of excess fat and cut into 1-inch cubes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 onions, diced
- 3 cloves of garlic, minced
- 4 4 oz cans of mild green hatch chiles
- 1 16 oz jar of mild salsa verde (tomatillo salsa)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 2 bay leaves
- 1 bunch of cilantro leaves, cleaned and chopped (reserve about ¼ cup for topping the stew)
- 4 cups of chicken stock
- Season the pork with salt and pepper.
- Heat a large dutch oven over medium high heat. Brown the pork chunks by placing small batches of the pork into the heated dutch oven. Allow to brown on all sides. Lift the pork out of the pan with a slotted spoon and set aside. Drain all but 1 tablespoon of fat from dutch oven. Add onion to dutch oven and cook over medium heat until onions become translucent and browned, about 5 minutes. Add garlic and cook an additional 1 to 2 minutes.
- Add pork and remaining ingredients to pot. Bring to a boil and reduce heat to a slight simmer. Cook for 2 to 3 hours, or until the pork is fork tender. Remove bay leaves. Add additional salt and pepper to taste. Serve with reserved chopped cilantro.
Notes – I haven’t tried it yet, but I’m quite positive that this also could be prepared in a slow cooker. Brown the pork before placing it into the crockpot. Add all other ingredients on top of the browned pork. Cook on low for at least 8 hours.