There aren’t many ingredients in this Mexican inspired pork stew but it has a really good flavor that you’ll love. This delicious dish can be served as a stew over rice or with bread or tortillas, or you can spoon it into tortillas to make spicy pork tacos.
You’ll need pork butt (also called pork shoulder) to make this. It’s best to trim off and discard the fatty bits off before you chop and cook it. Green chiles should also go on your grocery list, along with lard or oil, flour and salt, plus an onion.
For the liquid you need 3 cups and can choose between water, beer and broth, or use some of each. It’s best to use mild green chiles although you can use spicy ones and just reduce the amount if you prefer. It’s worth doubling up because this recipe freezes well too.
Why You’ll Love the Recipe:
This pork with green chiles recipe is really easy to make and it is so tasty. Whether you pair it with tortillas, fluffy white rice or Spanish rice, you’ll going to love the results of this great recipe.
Want to save this recipe?
How to Serve It:
Enjoy this pork stew with rice, bread or tortillas. You can also fill flour or corn tortillas with it to make tacos, or roll them up, sprinkle cheese on top and bake. You might find some other ways to serve it too.
Can You Make It Ahead?
Yes, you can prepare it in advance. It’s easy to reheat.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can tweak the amount of chiles depending on the spice factor you want, and experiment using different ratios of beer, broth and water for the cooking liquid.
New Mexico Green Chile With Pork and Roasted Chiles
Ingredients
- 2 to 2½ pounds pork butt pork shoulder in bite-sized pieces
- 12 large mild green chile peppers
- 1½ teaspoons salt
- 1 thinly sliced large yellow onion
- 2 tablespoons lard or cooking oil
- 1 cup broth beer or water
- 2 cups broth or water
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400 degrees F and put a rack in the middle.
- Roast the green chiles until charred all over, then cover with foil, let them steam, and cool for 20 minutes.
- Discard the chile stems, seeds and membrane, and then chop the chiles into small pieces.
- Melt the lard in a Dutch oven or cast iron skillet and add the onion, chiles and salt.
- Stir and cook for 3 minutes or until the onions are tender.
- Remove the vegetables to a bowl and leave the fat in the skillet.
- Brown the meat in the skillet in batches, then set aside.
- Add the flour to the grease still left in the skillet and cook for 3 minutes, stirring constantly.
- Add the beer or broth and scrape up any stuck-on browned bits.
- Now add the broth or water, and put the meat and vegetables back in the pot.
- Add more liquid if needed so everything is covered with liquid.
- Bring to a boil and then simmer, covered, for an hour or until the pork is tender.
- If you want it thicker, uncover the pot and cook some more.
- Add salt to taste and serve hot.
- Enjoy!
