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I've been perfecting this chile verde stew for years, and let me tell you, it's a game-changer. Tender chunks of pork shoulder swimming in a tangy, spicy green sauce that'll make your taste buds dance. This hearty stew is my go-to for chilly nights or when I'm craving something comforting yet zesty. Trust me, once you try this, you'll be hooked. Grab your pot and let's dive into this flavor-packed journey that'll transport you straight to the heart of Mexican cuisine.
Ingredients for Chile Verde Stew
- Pork shoulder: Tender, flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the stew.
- Garlic: Adds a pungent kick and aromatic depth, elevating the flavor profile of the stew.
- Tomatillos: Tangy and slightly citrusy, tomatillos bring a unique flavor and a hint of acidity to the stew.
- Chicken broth: Infuses the stew with savory richness and depth, creating a flavorful base for the other ingredients to meld.
- Green chilies: Adds a mild heat and earthy flavor, complementing the pork and tomatillos for a well-balanced taste.
- Ground cumin: Brings warm, earthy notes and a hint of smokiness, enhancing the overall depth of flavor in the stew.
- Dried oregano: Offers a herbaceous and slightly floral flavor, adding a layer of complexity to the stew.
Read more: Chile Colorado Stew Recipe
Essential Tools for Making This Stew Recipe
- Knife: Essential for cutting the pork shoulder, onion, garlic, and tomatillos into the required chunks and pieces.
- Cutting board: Provides a safe and stable surface for chopping and preparing ingredients like the pork shoulder and vegetables.
- Large pot: Used for cooking and simmering the stew, allowing all the flavors to meld together over time.
- Wooden spoon: Ideal for stirring the stew while it simmers, ensuring even cooking and distribution of ingredients.
Chile Verde Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs Pork shoulder, cut into chunks
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 lb Tomatillos, husked and chopped
- 2 cups Chicken broth
- 2 cans Green chilies, chopped
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- to taste Salt and pepper
Read more: Hatch Green Chile Stew Recipe
Instructions:
- 1. Heat a large pot over medium-high heat. Add the pork and cook until browned on all sides.
- 2. Add the chopped onion and garlic to the pot. Cook until the onion is translucent.
- 3. Stir in the tomatillos, chicken broth, green chilies, cumin, and oregano. Bring to a boil.
- 4. Reduce heat to low, cover, and simmer for about 2 hours, or until the pork is tender.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Green Chile Casserole Recipe
Can You Make Chile Verde Stew Ahead of Time?
Make Ahead Instructions
- Cook the chile verde stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Pork shoulder is the ideal cut for this chile verde stew because it becomes tender and flavorful when slow-cooked, adding richness to the dish.
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