We spent our Christmas vacations in New Mexico skiing when we were growing up. Green chilies are in everything in New Mexico and it is one of my favorite flavors all of these years later. The spice is there but nothing that takes your breath away. The tender pork and the broth from the peppers makes you feel warm and fuzzy inside. Light a fire on the next cold night and let this simmer.
Green Chili Pork Verde Stew
- 2 pounds pork (tenderloin, pork butt, pork shoulder) cut into 2 inch cubes
- 2 cups chicken broth
- 1 cup salsa verde recipe below
- 2 tbsp oregano
- 2 tbsp cumin
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 3 tomatillos
- 1 deseeded serrano
- 2 jalapenos
- 1/2 white onion
- 2 tbsp minced garlic
- 1 cup cilantro
- sour cream
- Set oven to broil at 400.
- Broil peppers for 15 minutes, you will smell the fragrance.
- Blend all ingredients for salsa verde together.
- Cut pork into 2 inch cubes.
- In a large dutch oven, add 2 tbsp of olive oil at high heat.
- Add pork to dutch oven and let cook for 3-5 minutes.
- Add in all of your remaining ingredients, including the salsa verde.
- Bring to a boil then let simmer for 2-3 hours or until pork is tender. Serve with avocado, sour cream and cilantro.
- For Crockpot: Add to crockpot on low for 8 hours or high for 4 hours.