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New Mexico Green Chile & Pork Stew
1 h 15 m
2 h 45 m
“This recipe is best made ahead of time, so the flavors have more time to mingle in the refrigerator. Three types of chiles, both fresh and canned, bring different kinds of heat, earthiness and sweetness to the pot. If you can get Hatch chiles, by all means use them. Pepper aficionados love them so much they travel in droves to a New Mexico festival celebrating their fall harvest. Serve with a dollop of sour cream, if desired.”
3 poblano peppers or Hatch chiles
4 tablespoons safflower oil, divided
5 pounds boneless pork shoulder, trimmed well and cut into 1-inch cubes
3 teaspoons kosher salt, divided
1 teaspoon ground pepper
3 large onions, finely chopped
5 cloves garlic, finely chopped
2 (4.5 ounce) cans chopped roasted green chiles
2 to 4 tablespoons chopped jalapeño pepper, seeded if desired
1½ tablespoons dried oregano, preferably Mexican
2 bay leaves
4 cups low-sodium chicken broth or beef broth
4 cups water
1½ pounds potatoes, peeled and cut into ½-inch pieces
¾ cup chopped fresh cilantro, divided
1Char peppers (or chiles) directly over a gas flame, flipping them over from time to time so they blacken on all sides, 4 to 5 minutes total. (Alternatively, preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until the skin blisters, 6 to 10 minutes total.) Transfer to a medium bowl, cover with plastic wrap and steam for 5 minutes to loosen the skins. Remove and discard skin, core and seeds and coarsely chop the flesh. Set aside.
2Heat 2 tablespoons oil in a large stockpot over medium-high heat. Season pork with 1½ teaspoons salt and pepper. Cook half the pork until browned on all sides, about 5 minutes. Transfer to a bowl. Repeat with 1 tablespoon oil and the remaining pork; transfer to the bowl.
3Reduce heat to medium and add the remaining 1 tablespoon oil, onions and garlic; cook, stirring occasionally, until soft, about 5 minutes. Add the reserved peppers, canned chiles and jalapeño to taste; cook, stirring occasionally, for 5 minutes. Return the pork to the pot and add oregano, bay leaves, broth and water; bring to a boil. Reduce heat to low, partially cover and cook until the pork is just about fork-tender, 1¼ to 1½ hours.
4Add potatoes and ½ cup cilantro; cover and cook over low heat until the potatoes are tender, 20 to 30 minutes more. Skim the fat from the top of the soup, if desired. Stir in the remaining 1½ teaspoons salt. Serve topped with the remaining ¼ cup cilantro.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.