PORK GREEN CHILE STEW

Pork Green Chile Stew image

This is my version of pork green chili stew. My family and friends say it's absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.

Provided by J. White Harris

Categories Chili

Time 3h30m

Number Of Ingredients 17

Ingredients

4 lb pork butt or shoulder, cut into small dice
2 tsp salt
1 Tbsp freshly ground black pepper
1/4 c olive oil
3 yellow onions, diced
2 green bell peppers, diced
2 anaheim or poblano chiles, diced
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1-1/2 lb tomatillos, peeled, roasted, chopped, and pureed in a blender in chicken stock
1 Tbsp dried oregano
2 tsp ground cumin
2 Tbsp coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro, cleaned and chopped
4 c chicken stock
2 can(s) (10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style

Steps:

1. Season the pork meat generously with salt and pepper.
2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
3. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
4. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
5. Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
6. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

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