Recipes Pork-and-Green-Chile Stew 4.0 (1,370) 3 Reviews 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 By Grace Parisi Updated on June 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 25 mins Total Time: 45 mins Yield: 6 Ingredients ¼ cup 1/4 cup extra-virgin olive oil 2 pounds 2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes 1 teaspoon Salt ½ teaspoon Freshly ground black pepper 1 onion 1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise 1 pound 1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced 3 chiles 3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor) 6 cloves 6 garlic cloves, thinly sliced 2 cups 2 cups low-sodium chicken broth ¼ cup 1/4 cup chopped cilantro, plus more for garnish 1 lime Lime wedges, warm corn tortillas and rice, for serving Directions 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. Make Ahead The stew can be refrigerated for up to 3 days. Suggested Pairing Fresh, hoppy pale ale: Tröegs. Rate it Print