Pork and Green Chile Stew
adapted from Barefeet in the Kitchen
- 1-1/2 pounds pork shoulder, chopped into 1/2″ pieces
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped into 1/2″ pieces
- 3 large cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 8 ounces Hatch green chiles, chopped small (or sub 7-ounce can diced green chiles)
- 24-oz jar salsa verde
- 3 cups chicken stock
- 2 large Russet potatoes, diced
- Handful of chopped cilantro, for topping
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the cumin, oregano, chiles, salsa verde, stock and salt; stir and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Serve in bowls and sprinkle with cilantro, if desired. Enjoy!
I’ve been looking for a good weeknight (i.e., using jarred sauce) salsa verde stew for a while, but it wasn’t until I stumbled upon Mary’s version that I knew I had found the one. Potatoes! Why have I never tried it with potatoes?? I always made these green stews with white beans. But the potatoes work so well here. We absolutely loved this on the very first shot.