A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with boneless pork shoulder (ask your butcher to trim it for you).
Plus:More Pork Recipes
1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise,
cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier
6 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
How to Make It
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 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 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 20 minutes.
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.
The stew can be refrigerated for up to 3 days.
Fresh, hoppy pale ale: Tröegs.
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Review Body: How can 1,368 people have rated this dish, and not one of them has commented on it?
Date Published: 2016-09-15
Author Name: Gem24
Review Body: Thaigrr, I think you cut out all the flavor and texture with your substitutions...
Date Published: 2017-03-10
Author Name: FoodforJules
Review Body: Wish I read the comments before I started cooking this dish. Followed the recipe and was disappointed with the lack of flavor. Agree with the prior comment - tasted like boiled pork and peppers in a bland broth. Perhaps blistering the peppers and adding spices (cumin, coriander) would enhance the dish...
Review Rating: 1
Date Published: 2017-06-01
Author Name: thaigrr
Review Body: When I bookmarked this recipe, I didn't realize that there was zero comment on the recipe, which is odd as someone else has mentioned. I made the recipe anyway, with a lot of substitutes (because I was too lazy to chase down all of the ingredients). I subbed all the peppers with jalapeño peppers (about 3) and the pork shoulder for pork loin. It tasted good, but it was just uninteresting. It felt like a glorified pale pork in chicken broth with peppers.