Pork Green Chile Stew, we just call it green chile, is a seasonal must in Denver. Lots and lots of cooks make it. They all start with the same basic ingredients and then put their own personal spin on it. I think this recipe is one of the best.
I TBS coconut oil
1 pork roast (3 lbs)
diced green chiles ( I use roasted hatch green chiles)
1 white onion, diced
1 can chunky tomato sauce ( 28 0z.)
2 C chicken bone broth
2-3 TBS ground cumin
1-2 TBS chile powder
1/2 tsp smoky paprika
salt and pepper to taste
Cut pork roast into 1 inch cubes. In a dutch oven, brown pork in coconut oil in small batches. Remove all pork from pan. Add onions and garlic to pan and saute in drippings. Add pork back into pan. Add tomato sauce, broth and spices to pan. Add salt and pepper. Taste. Adjust spices if necessary. I sometimes need more liquid and add a cup or so of salsa. Let stew simmer for several hours. If it becomes too dry add a bit more broth. The longer the ingredients sit together the better the flavors. This is one of those dishes that freezes wonderfully well. It is also very popular. I always try to make a double batch so we can have it again in a couple of weeks.
(Sorry I don’t have a picture of the finished product. Next time I make it I will post it.)
I like to serve it with a green salad, and if I am especially daring, a glass of a nice red wine.
I hope you enjoy this as much as we do. xoxo