Get ready to savor the flavors of the Southwest with Green Chili Pork Stew, a beloved recipe shared by Pat Henderson from Deer Park, Texas. In this region, green chilies hold a special place in the hearts of many, and Pat’s family especially loves this stew featuring these delightful peppers. With tender pork and a medley of vegetables, this hearty stew promises to be a crowd-pleaser.
INGREDIENTS:
- 2 pounds lean boneless pork, cut into 1½-inch cubes
- 1 tablespoon canola oil
- 4 cups chicken broth, divided
- 3 cans (11 ounces each) whole kernel corn, drained
- 2 celery ribs, diced
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, diced
- 3 cans (4 ounces each) chopped green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (optional)
- 3 tablespoons all-purpose flour
- Corn bread or warmed flour tortillas (optional)
PREPARATIONS:
- In a 5-quart Dutch oven over medium-high heat, brown the boneless pork cubes in canola oil. Add 3½ cups of chicken broth, drained whole kernel corn, diced celery, diced potatoes, diced tomatoes, chopped green chilies, ground cumin, dried oregano, and salt if desired. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour or until the pork and vegetables are tender.
- In a separate bowl, combine the all-purpose flour with the remaining chicken broth, and stir the mixture into the stew. Bring the stew to a boil, stirring constantly until it thickens. Serve the flavorful Green Chili Pork Stew with cornbread or warmed flour tortillas, if desired.
YIELD: 8 servings
PREP/COOK TIME: 25 minutes/1 hour
SPECIAL INSTRUCTIONS:
- If you prefer a spicier stew, feel free to add some diced jalapeño peppers along with the green chilies. This will elevate the heat level and enhance the overall flavor of the dish.
TIPS:
- For a richer flavor, consider using pork shoulder or pork butt instead of lean boneless pork. These cuts have more marbling, which adds depth and tenderness to the stew.
Step into the heart of the Southwest with Pat Henderson’s Green Chili Pork Stew, a beloved family recipe hailing from Deer Park, Texas. In this region, green chilies hold a special place in the culinary repertoire, and this hearty stew showcases the delightful flavors that make them a favorite. Featuring tender pork, a medley of vegetables, and the zesty kick of green chilies, this stew promises a delicious and satisfying dining experience.
As the boneless pork cubes sizzle in the Dutch oven, the aroma of canola oil fills the kitchen, preparing you for a mouthwatering meal ahead. The addition of green chilies, ground cumin, and dried oregano infuses the stew with the bold and vibrant flavors of the Southwest.
After simmering in the flavorful broth, the tender pork melds with the diced celery, potatoes, tomatoes, and corn, creating a delightful medley of textures and tastes. For those who prefer a spicier kick, adding some diced jalapeño peppers alongside the green chilies will elevate the heat level, taking the dish to new heights of flavor.
Once the stew reaches the perfect consistency, it is thickened with a mixture of all-purpose flour and chicken broth, creating a luscious and velvety texture that coats each bite. The Green Chili Pork Stew is now ready to be served with cornbread or warmed flour tortillas, providing the perfect complement to the rich and flavorful stew.
For an even more indulgent experience, consider using pork shoulder or pork butt instead of lean boneless pork. These cuts have more marbling, infusing the stew with extra depth and tenderness, making each spoonful a delightful treat.
In conclusion, Pat Henderson’s Green Chili Pork Stew offers a taste of the Southwest’s finest flavors. Whether served with cornbread or wrapped in warm flour tortillas, this hearty and satisfying stew is sure to please the entire family. So, bring the vibrant tastes of the Southwest to your dining table with this easy-to-make and beloved Green Chili Pork Stew.
