Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

New Mexican Green Chile Stew with Spiced Pork Shoulder and Potatoes

By Chris Maher From Moveable Feast Season 5, Ep.3

Servings: 6 to 8

In this classic preparation the robust flavors of Anaheim chiles are mellowed by the richness of the pork, creamy potatoes, and sweet corn. Charring the tortillas adds a bit of smoke.

Ingredients

  • 2 lb. boneless pork shoulder, cut into 3/4-inch pieces
  • Kosher sea salt and freshly ground black pepper
  • 1/4 cup grapeseed or canola oil
  • 15 medium cloves garlic, crushed
  • 2 tsp. toasted whole cumin seeds
  • 6 cups low-sodium chicken broth
  • 3 medium yellow onions, coarsely chopped (about 3 cups)
  • 2 lb. Anaheim chiles, roasted, peeled, seeded, and coarsely chopped (about 2 cups)
  • 1 tsp. ground coriander
  • 1 lb. russet potatoes, peeled, cut into 1/2-inch dice (about 3 cups)
  • 1-1/2 cups corn kernels, fresh or frozen
  • Flour tortillas, charred, for serving

Preparation

  • Toss the pork with 1 tsp. salt and 1/2 tsp. pepper.
  • Heat 2 Tbs. of the oil in a medium Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Add the crushed garlic and cook, stirring until fragrant, about 30 seconds. Transfer to a bowl or rimmed plate and set aside. Add the pork to the pot in a single layer and sear, working in batches if necessary, stirring occasionally until light golden in places, 2 to 3 minutes per batch. Transfer to the bowl or rimmed plate with the garlic.
  • Return the pork and the garlic to the pot along with any accumulated juices. Add 1 tsp. of the cumin and 4 cups of the broth. Bring to a boil over medium-high heat and then reduce to a simmer. Cover and cook with the lid cracked, stirring occasionally until the pork is tender, about 45 minutes. Remove from heat, uncover, and set aside.
  • In a large Dutch oven or other heavy duty pot, heat the remaining 2 Tbs. of the oil over medium heat until shimmering. Add the onions, 1/2 tsp. salt, 1/4 tsp. pepper, and cook, stirring occasionally until the onions soften and become translucent, 8 to 9 minutes. Add the chilies, the remaining 1 tsp. of the cumin, and the ground coriander, and cook over low heat for about 8 minutes. Add the remaining 2 cups of broth, the potatoes, the corn, and 1 tsp. salt Bring to a boil and then reduce to low heat and cook, uncovered, stirring occasionally until the potatoes are tender and slightly broken down, and the stew has thickened, 30 to 35 minutes. Serve with the tortillas.

Reviews

Rate or Review

Reviews

  • kithall | 11/30/2017

    just can't figure out when to combine the pork mixture and the chile/potatoe/onion /corn mixture. the recipe doesn't say.

    (also what do you do with the tortillas?)

    So, I just put them together at the very end. Delicious!!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks