A few weeks back, Hatch green chilis were on sale at the grocery store for $1 a pound. After some serious discussion (mostly about food), we decided to purchase 25 pounds to roast for pork green chili stew. I’ve never made pork green chili stew before, nor have I roasted green chilis on the grill before. Our plan was to use some in cooking, freeze the rest for other meals in the fall, and then make some amazing green chili vodka. In case you were wondering, all were delicious.
3 lbs pork shoulder cut into 1/2 inch cubes
2 tablespoons olive oil
7-8 hatch green chiles roasted and chopped or a 4 oz can of chopped green chilis (make sure to de-seed to lower the heat on the chilis)
1 large white onion chopped
3 potatoes peeled and cubed
5 cloves garlic, minced
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons cider vinegar
2 cups chicken broth
1 10oz can green enchilada sauce (mild to medium)
1 tsp salt
1 tsp pepper
Flour tortillas or rice
Season the pork with salt and pepper and brown on the stove in a large dutch oven with the olive oil over medium heat until the meat is browned. Remove the pork and allow them to drain on paper towels. Add the onions and cook until soft and translucent. Add the green chilis, garlic, cumin, oregano and cook for 1 minute. Add the vinegar and stir to deglaze the pan, pour over the enchilada sauce and chicken broth, then heat. Mix the pork and potatoes back into the mixture and cook stovetop on a low simmer for 2 hours (or let cool and freeze until ready to cook & serve). You may also transfer to a crockpot and heat low for 6-8 hours or high for 3-4 hours. Serve with flour or corn tortillas or over a bed of fresh rice. Garnish with fresh cilantro and sour cream.
