Pork-and-Green-Chile Stew

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).

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  • Servings: 6

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  • 1/4 cup extra-virgin olive oil
  • 2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
  • Salt
  • Freshly ground black pepper
  • 1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
  • 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 flavor)
  • 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 this recipe

  1. 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.

  2. 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.

Make Ahead

The stew can be refrigerated for up to 3 days.

Suggested Pairing

Fresh, hoppy pale ale: Tröegs.

Contributed By Photo © Lucy Schaeffer Published September 2012

501979 recipes/pork-and-green-chile-stew 2013-12-06T23:42:55+00:00 Grace Parisi fast-column|stewing|soups-and-stews|fast|make-ahead|staff-favorite|weeknight-dinner september-2012 recipes,pork-and-green-chile-stew 501979

Aggregate Rating value: 4

Review Count: 1369

Worst Rating: 0

Best Rating: 5

Author Name: hollieoc

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: 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.

Review Rating: 2

Date Published: 2017-01-19