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Pork and Green Chile Stew
Melissa Hart

Pork and Green Chile Stew

Pork shoulder cubes, potatoes, tomatillos and green chiles cook into a tangy stew without searing. Shoulder brings enough fat and connective tissue to become tender on its own. Blend the tomatillos before they enter, then leave the cooker closed until dinner.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 pounds boneless pork shoulder cut into 1 1/2-inch cubes
  • 1 1/2 pounds Yukon Gold potatoes cut into 1-inch cubes
  • 1 pound tomatillos husked and quartered
  • 2 cans diced roasted green chiles 4 ounces each
  • 1 medium white onion chopped
  • 4 garlic cloves
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons lime juice for serving

Method
 

  1. Blend the cold tomatillos, green chiles, onion, garlic, broth, cumin, oregano and salt until mostly smooth.
  2. Put the cold pork and potatoes in a 6-quart slow cooker.
  3. Pour the green sauce over them and stir once.
  4. Cover and cook on low for 8 to 8 1/2 hours without lifting the lid, until pork and potatoes are tender.
  5. At dinner, skim excess fat, stir in lime juice and serve.