A New Way to Enjoy Stew this Winter! Hearty Green Chile Pork Stew

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat content while maintaining moisture.

green chiles

🥗Healthier: jalapeños

💰Cheaper: canned green chiles

Canned chiles are more accessible and still flavorful.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made from scraps.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar adds acidity without the cost of fresh limes.

Cut pork butt into chunks.

Brown pork in a skillet for a few minutes.

Roast Hatch green chiles in a skillet until soft.

Mash roasted chiles slightly in the skillet.

Roast poblano peppers over an open fire until blistered.

Place roasted poblano peppers in a plastic bag with water to sweat the skins off.

Peel the skins off the poblano peppers after sweating.

Chop one large white onion and four garlic cloves.

Reserve half a cup of chicken broth for later use.

Add mosquit seasoning to the mixture.

If desired, remove seeds from jalapeno to reduce heat.

Blend roasted chiles, onion, garlic, and reserved chicken broth until smooth.

Pour green chili sauce into the hot chicken broth in the pot.

Add the entire jar of Hatch green chiles to the pot.

Add shredded pork to the pot.

If using a slow cooker, preheat it on high before adding ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens