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Pork and Green Chile Stew


2 tablespoons vegetable oil

1 (3-pound) pork shoulder or butt, fat trimmed, cut into 1-inch cubes

1 large onion, chopped

4 poblano chiles, seeded and chopped

1 jalapeño, seeded and diced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon oregano

4 garlic cloves, minced

1 pound tomatillos, husked and chopped

3 tablespoons flour

8 ounces Mexican beer

6 cups chicken stock

Salt and pepper to taste

Garnish: Sour cream and chopped scallions

Cornbread is a natural partner to our Latin-inspired braise. Leftovers? Serve them over a bowl of grits and top with a poached egg for a hearty breakfast.


  1. Preheat oven to 350 degrees. In a large pot over medium-high heat, heat oil and sear pork in batches until golden brown on all sides. Remove pork from pan and reserve 1 tablespoon of the oil, discarding remainder.
  2. Add onions and sauté for 2 minutes, stirring frequently. Reduce heat to medium, then add poblano and jalapeño; cook another 3 minutes. Stir in cumin, coriander, oregano, and garlic. Add tomatillos and cook another 2 minutes. Stir in flour. Return pork to pot and add beer and stock.
  3. Bring to a boil, then cover and transfer
to oven for 2 hours. Adjust seasoning to taste and use forks to shred pork. Serve with cornbread, sour cream, and chopped scallions.

From Good for the Soul.

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