This spicy, flavorful and delicious stew is perfect for a crowd (or just the two of you, with leftovers for lunch the next day!) on a cool evening. It’s certainly best made with New Mexican green chile from Hatch, but there are definitely ways to adjust if those aren’t available to you. In fact, I’ve made this with varying combinations of dried, roasted and fresh chiles, and every combo has been great – so be creative! Simply up the quantities of other chiles to compensate for what you don’t have.
I like to serve this with honey cornbread and an arugula salad with a slightly sweetened vinaigrette made with white wine vinegar.
2 lb pork shoulder, cut into 1″ cubes
1/4 cup flour
salt & pepper
3 Tbsp olive oil, divided
2 onions, chopped
2 cloves garlic, finely chopped
2 tsp cumin
1 Tbsp dried oregano
2 cups low sodium chicken broth
2 15-oz cans white beans (such as cannelini), drained
6 roasted New Mexican green chiles, skinned, seeded and chopped
2 poblano or Anaheim chiles, roasted, peeled, seeded and chopped
1 jalapeno chile, roasted, peeled, seeded and chopped (omit of you desire a milder outcome)
4 dried guajillo chiles, soaked in hot water for 20 minutes, then stemmed, seeded and torn into small pieces
6-8 tomatillos, husks removed, and cut coarsely
salt & pepper to taste
juice of 1 lime
Garnishes: sour cream, chopped scallions, crumbled cheese (chihuahua or mild feta are good choices)
Season the flour with the salt & pepper in a Ziploc bag or bowl, and dredge the pork chunks to cover lightly in flour. Heat 2 Tbsp of the oil in a large pot or dutch oven over medium high heat, then brown the pork pieces in a single layer, turning to brown on all sides (you will probably need to do this in at least 2 batches). Remove the pork to a bowl as the pieces are browned. When done, add the remaining Tbsp of oil to the pot, and add the onions and garlic. Saute until the onions are transluscent and soft, about 5 minutes. Add the cumin and oregano, and mix well. Add the pork back to the pot along with any accumulated juices, and add the broth, beans, chiles and tomatillos. Mix well, and bring to a simmer, then cover, reduce heat to low and cook for 1 hour.
Remove the lid, and taste for seasoning, then add salt, pepper and lime juice to taste. Cook partially covered for an additional 20 minutes or so to thicken the stew slightly. (On low heat and covered, you can cook this for up to two hours.)
Serve in individual bowls, topped with sour cream, chopped scallions, and cheese if desired.