Green Chili Stew

Ingredients

2 pounds green chili peppers of choice I used a variety – see the discussion above

2 tablespoons olive oil + more as needed

1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)

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 beef broth is good, too

1 pound yellow potatoes cut into small cubes

2 medium carrots peeled and cut into small cubes

1/4 chopped cilantro or to taste (+ more for garnish)

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!

Nutrition Information:

Serving Size: 1 cup (approximately)

Frequently Asked Questions:

Can I use different types of chili peppers in this recipe?

Yes, you can use your preferred variety of green chili peppers.

The recipe suggests using 2 pounds of green chili peppers of your choice, allowing for flexibility and personal taste.

Can I substitute pork shoulder with another type of meat?

Yes, if you prefer, you can substitute pork shoulder with chuck roast or another type of meat.

The recipe mentions that chuck roast is a good alternative.

How long should I simmer the stew for?

The recipe suggests simmering the stew for at least 90 minutes to allow the flavors to develop.

You can simmer for longer if desired, which can further enhance the taste.

Can I use beef broth instead of chicken broth?

Yes, the recipe mentions that beef broth can be used as an alternative to chicken broth.

You can choose based on your preference or what you have available.

Can I adjust the amount of cilantro in the stew?

Yes, the amount of chopped cilantro can be adjusted according to personal preference.

The recipe suggests using 1/4 cup, but you can add more or less based on your taste for cilantro.

Can I adjust the spiciness of the stew?

Yes, you can adjust the spiciness of the stew by using more or fewer green chili peppers.

If you prefer a milder flavor, you can use fewer peppers or choose a milder variety.

Conversely, if you enjoy a spicier stew, you can use more peppers or opt for hotter varieties.

Can I make this stew vegetarian or vegan?

Yes, you can make a vegetarian version of this stew by omitting the pork shoulder and using vegetable broth instead of chicken or beef broth.

For a vegan version, you can also substitute the 2 tablespoons of olive oil with a plant-based oil like canola or avocado oil.

What are some optional garnishes or serving suggestions?

In addition to garnishing with extra cilantro, you can add toppings like sour cream, shredded cheese, sliced avocado, or a squeeze of lime juice to enhance the flavors.

Serving the stew with warm tortillas or cornbread can also complement the dish.