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Green Chile Pork Stew
A hearty New Mexico classic featuring tender pork, potatoes, and roasted green chile simmered together in a rich, savory broth. Warm, comforting, and full of bold Southwestern flavor.
Ingredients (Servings: 4)
2 tbsp. cooking oil
1 1/2 pounds pork butt, cubed in 1 inch pieces
2 medium onions, diced
4 cups chicken broth or stock
1 1/2 tsp. Salted Pepper Everyday Sprinkle
1 tsp. Dehydrated Minced Garlic
1 tsp. Cumin Seeds, toasted and chopped
4 Yukon potatoes, cubed
1 large tomato, diced
3 cups chopped, roasted green chile- fresh or canned
2 Tablespoons cilantro, or more to taste
2 tbsp. lime juice
Steps
In a 6 quart Dutch oven, add oil, and brown pork pieces.
Add onions and continue to cook until onions are brown on the edges.
Add stock or broth, Salted Pepper Everyday Sprinkle, garlic, and cumin seeds. Bring to a boil.
Add potatoes and tomato and simmer for 1 to 2 hours.
Finish with green chile, cilantro, and lime juice. Cook for another 15 to 20 minutes.
Garnish with cilantro, avocado, radishes, and limes.
