PULLED PORK HATCH CHILE STEW

Pulled Pork Hatch Chile Stew image

My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime.

Provided by Glenn n Traci

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h

Yield 6

Number Of Ingredients 12

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Ingredients

2 tablespoons canola oil
1 yellow onion, diced
1 cup diced carrot
2 Hatch chile peppers, peeled and seeded
3 cloves garlic, diced
salt and ground black pepper to taste
1 ½ pounds shredded cooked pork
¼ cup all-purpose flour
4 cups chicken broth
1 (15 ounce) can crushed tomatoes
2 cups cubed potatoes
½ teaspoon ground cumin

Steps:

Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 27 g, Cholesterol 86.2 mg, Fat 9.9 g, Fiber 4.4 g, Protein 34.2 g, SaturatedFat 1.9 g, Sodium 846.3 mg, Sugar 4.7 g