Chile Verde Pork Stew

45 mins
Serves 4
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Directions

  1. 1Season pork with minced garlic and salt, then combine with all-purpose flour.
  2. 2Season pork with minced garlic and salt, then combine with all-purpose flour.
  3. 3Season pork with minced garlic and salt, then combine with all-purpose flour.
  4. 4In a blender, combine 1 1/2 cups of chicken broth, Anaheim peppers, jalapeño (optional), and cilantro; blend until smooth.
  5. 5In a blender, combine 1 1/2 cups of chicken broth, Anaheim peppers, jalapeño (optional), and cilantro; blend until smooth.
  6. 6In a blender, combine 1 1/2 cups of chicken broth, Anaheim peppers, jalapeño (optional), and cilantro; blend until smooth.
  7. 7Heat a cast iron skillet on high heat for three minutes, then add oil.
  8. 8Heat a cast iron skillet on high heat for three minutes, then add oil.
  9. 9Heat a cast iron skillet on high heat for three minutes, then add oil.
  10. 10Add seasoned pork pieces and sear for six to eight minutes on medium heat.
  11. 11Add seasoned pork pieces and sear for six to eight minutes on medium heat.
  12. 12Add seasoned pork pieces and sear for six to eight minutes on medium heat.
  13. 13Add chopped onions and cook until translucent.
  14. 14Add chopped onions and cook until translucent.
  15. 15Add chopped onions and cook until translucent.
  16. 16Add ground cumin and black pepper.
  17. 17Add ground cumin and black pepper.
  18. 18Add ground cumin and black pepper.
  19. 19Add blended sauce and remaining chicken broth to the skillet.
  20. 20Add blended sauce and remaining chicken broth to the skillet.
  21. 21Add blended sauce and remaining chicken broth to the skillet.
  22. 22Bring to a boil, then reduce heat to medium-low, and continue to cook for 30–35 minutes, stirring periodically.
  23. 23Bring to a boil, then reduce heat to medium-low, and continue to cook for 30–35 minutes, stirring periodically.
  24. 24Bring to a boil, then reduce heat to medium-low, and continue to cook for 30–35 minutes, stirring periodically.
  25. 25During the last 10 minutes of cooking, add Mexican oregano.
  26. 26During the last 10 minutes of cooking, add Mexican oregano.
  27. 27During the last 10 minutes of cooking, add Mexican oregano.

Ingredients

  • 2 pounds pork shoulder or pork butt
  • 2 pounds pork shoulder or pork butt
  • 2 pounds pork shoulder or pork butt
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 6 minced garlic cloves
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 small, chopped onion
  • 1 small, chopped onion
  • 1 small, chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 8 roasted Anaheim peppers
  • 8 roasted Anaheim peppers
  • 8 roasted Anaheim peppers
  • 1 jalapeño or serrano pepper
  • 1 jalapeño or serrano pepper
  • 1 jalapeño or serrano pepper
  • 15 stems cilantro
  • 15 stems cilantro
  • 15 stems cilantro

Equipment

blendercast iron skillet