This New Mexican style green chile stew is made with roasted green chiles, tender pork, and creamy Yukon potatoes.




Chicken broth

Pork shoulder

Yukon gold potatoes

Roasted green chile

Step 1

Start by prepping your ingredients.

Step 2

Once cut, pat dry and then season your pork shoulder with kosher salt and pepper. Kosher salt sticks better to meat and helps to bring out its natural flavor.

Step 3

In a large pot, heat up the olive oil and brown the pork shoulder in batches, so you don't overcrowd them.

Step 4

Once all of your pork is browned, set it aside for now.

Step 5

To the same pot, add the diced onion and minced garlic, and season with some additional salt and pepper. Sauté until translucent.

Step 6

Next, add the pork back into the pot. Then, slowly add the broth.

Step 7

Next, add the potatoes and bring them to a boil. Once boiling, reduce to a simmer and let cook about 20 minutes, until the potatoes are tender.

Step 7

Then add your chopped green chiles and let it cook on low for another 30 minutes, to let all the flavors meld together and the pork to get nice and tender.

Serve with cilantro as an optional garnish, and enjoy!

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