Green Chile Pork Stew

A hearty stew brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly delicious.

Course Soup, Stews and Chilis

Cuisine Southwestern Mexican

Prep Time 45

Cook Time 2 30

Total Time 3 15

Servings

Calories 447kcal

Author Lea Ann Brown

Ingredients

4 tablespoons olive oil divided
1 large sweet onion diced. About 1 ½ cups
3 pounds pork loin roast cut into large bite sized pieces
1 Tablespoon Kosher Salt divided
2 teaspoons freshly ground black pepper divided
1 pint green chile peppers roasted, stem removed, skin removed, seeds removed. I use about 10 large chile peppers.
8 cups chicken broth or more, if more liquid needed. Divided
2 14 ½ ounce canned crushed tomatoes or canned chopped tomatoes. Undrained
2 teaspoons ground cumin
1 tablespoon Mexican oregano or Marjoram
2 teaspoons New Mexico Red Chile Powder
1.5 pounds Yukon gold potatoes cut into bite sized pieces
10.5 ounce can cream of chicken soup
24 ounce can hominy drained
½ cup homemade roasted tomatillo salsa or your favorite jarred salsa verde
1 tablespoon apple cider vinegar optional (see notes)

Instructions

Cut pork roast into large bite-sized chunks.
In a large skillet, heat part of the oil. When oil is hot, add pieces of pork. Do not crowd the meat. You will need to brown in 2 - 3 batches. Sear pork until browned, salt and peppering each batch as you sear and adding more oil as needed. Remove seared pork to a plate.
Add diced onion to the skillet and cook until starting to soften, about 2 minutes. Be sure to scrape up that pork flavor from the bottom of the skillet.
Transfer onions and pork to a 7-quart Dutch Oven. Pour in 3 cans (or about 6 cups) chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.
Cover partially and let simmer on low for two hours.
Cut the potatoes into bite-sized pieces. If using Yukon Gold potatoes, you don't need to peel them. This skin is tender.
Add potatoes, hominy, cream of chicken soup, green chile salsa to the pork mixture. Add the additional 2 cups of chicken broth. Cook for 30 minutes to allow the potatoes to become tender and flavors to blend.
Stir in a tablespoon of apple cider vinegar.
Serve with corn chips, or flour tortillas.

Notes

This makes a very large batch of stew. Perfect for feeding a crowd or for a Sunday Afternoon Football party. This recipe freezes well.

Tips for Success

- When browning the pork, don't crowd the meat. Doing so will create moisture between the pieces which will compromise the browning process. Be patient and sear the pork in three separate batches.

- This recipe calls for 8 cups chicken broth. A small can, 14.5 ounces, is just shy of two cups. Rather than open and using a partial additional can, I always make up the difference by adding water.

- Purchase small Yukon Gold potatoes for easier cubing.
- If you'd like to use dried hominy, rinse the hominy and let it soak covered in water overnight. Drain and add the dried hominy at the same time you start cooking the pork.

- Vinegar: Once the stew is cooked, add a tablespoon of apple cider vinegar to brighten the flavors.

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