Chili Verde Stew

“Chili Verde Stew is a soul-warming dish that melds tender pork shoulder with roasted green chiles, potatoes, and carrots in a robust chicken broth infused with spices. Roasting the peppers adds a smoky depth to the stew, complemented by chili powder, paprika, and cumin for a Southwestern-inspired flavor profile.

Finished with fresh cilantro, this hearty stew is perfect for chilly evenings, offering a comforting and satisfying meal that’s sure to please.”

Chili Verde Stew

Ingredients

6 Anaheim green chiles or poblanos

2 jalapeños

2 Serrano chiles

2 tablespoons olive oil

1 1/2 pounds pork shoulder

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon cumin

Salt and pepper to taste

1 medium onion, chopped

4 cloves garlic, chopped

6 cups chicken broth

1 pound yellow potatoes, cut into small cubes

2 medium carrots, peeled and cut into small cubes

1/4 chopped cilantro or to taste

Instructions:

Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.

While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.

Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.

In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.

Add the garlic and cook another minutes, until you can smell the gorgeous garlic.

Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.

Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.

When ready to serve, remove from heat and swirl in the cilantro.

Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.

Enjoy!

Notes:

Roasting Peppers: Roasting the Anaheim, jalapeño, and Serrano chiles intensifies their flavor and allows for easier peeling. Ensure they are evenly roasted to blister the skins uniformly.

Preparing Pork Shoulder: Tossing the pork shoulder with olive oil and spices ensures each piece is well-coated before browning. This step enhances flavor and helps develop a rich base for the stew.

Browning Pork: Browning the pork shoulder in the pot adds caramelization and depth of flavor. Ensure each side of the pork pieces is evenly browned for optimal flavor development.

Onion and Garlic: Cooking the onion until softened and adding garlic just until fragrant enhances the aromatic base of the stew. Adjust the amount of olive oil as needed to prevent sticking or burning.

Simmering: Simmering the stew for at least 90 minutes allows the flavors to meld together and the pork to become tender. Longer simmering times can further enhance the stew’s depth and richness.

Adjusting Seasoning: Taste the stew before serving and adjust seasoning with salt and pepper if necessary. This step ensures balanced flavors throughout the dish.

Adding Potatoes and Carrots: Cutting potatoes and carrots into small cubes ensures they cook evenly and complement the texture of the stew. Add them with the stock and roasted peppers for even cooking.

Finishing Touches: Swirling in chopped cilantro just before serving adds a fresh herbaceous note. Garnish with additional cilantro, pepper slices, and chili flakes for extra flavor and visual appeal.

Storage: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Flavors often deepen and meld further when reheated the next day.

Serving Suggestions: Serve the Chili Verde Stew as a standalone dish or with warm tortillas, rice, or crusty bread for a complete meal. It pairs well with a dollop of sour cream or shredded cheese for added richness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of chiles if I can’t find Anaheim, jalapeños, or Serrano chiles?

Yes, you can substitute with other mild to moderately spicy green chiles based on availability and personal preference.

Can I use a different meat instead of pork shoulder?

Yes, you can use chicken thighs or beef chuck as alternatives, adjusting cooking times accordingly for the type of meat used.

How spicy is this stew with all the chiles included?

The stew will have a mild to moderate level of spiciness depending on the heat of the chiles used and whether seeds and membranes are included.

Can I make this stew ahead of time?

Yes, Chili Verde Stew actually improves in flavor if made a day ahead.

Store it in the refrigerator and gently reheat before serving.

How can I reduce the sodium content of this recipe?

Use low-sodium chicken broth and adjust salt levels cautiously.

You can also rinse canned ingredients like beans to reduce sodium.

Can I freeze leftovers of this stew?

Yes, this stew freezes well. Store it in airtight containers or freezer bags for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with Chili Verde Stew?

It pairs well with warm tortillas, rice, or crusty bread.

Sour cream, shredded cheese, and avocado are also delicious toppings.

How do I adjust the cooking time if I want to use a slow cooker?

Brown the pork and sauté the onion and garlic as directed, then transfer everything to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

Can I make this stew vegetarian or vegan?

Yes, omit the pork and use vegetable broth instead of chicken broth.

Increase the quantity of potatoes and carrots for added substance.

What are some variations or additions I can make to this recipe?

You can add corn, bell peppers, or diced tomatoes for additional flavor and texture.

Experiment with different herbs and spices to customize to your taste.