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 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 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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: psu3031
Review Body: I agree with the other comments, I didn't realize few people seemed to have actually reviewed this until I had bought the ingredients to make it. I was able to salvage a pretty tasty dish by making a good amount of alterations, listed below.
<ul><li>Instead of oil, I cooked down about 1/4 pound of bacon for about 5/6 minutes before adding the pork to brown. I didn't need to add any additional oil before adding the pork, as the bacon fat helped get a nice sear.</li><li>I seasoned the pork with salt and pepper, but also added chili powder, oregano, smoked paprika and a little cayenne pepper. I also added the salt, pepper, chili powder, oregano and smoked paprika at about the 20 minute mark when I added the cilantro. I think it was much better for those flavors to be cooked into the meat instead of adding them at the end, as suggested in the recipe. Unfortunately, I did not have any cumin on hand to add, but I think that could be another good spice that would complement the flavor from the peppers.</li><li>I cooked the pork in my dutch oven on the stovetop, but I think it would be better to braise in the oven. I determined this after cooking the pork on the stove on medium heat for about an hour rather than the 20 minutes that was suggested. I checked after 20 minutes and the pork was not tender at all and the fattier bits from the pork shoulder barely rendered.</li></ul>
Overall, I really liked the inspiration that this recipe provided, but it would be more than mediocre if prepared according to the recipe.
Review Rating: 2
Date Published: 2018-03-26
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.