Pork and Green Chile Stew

By: Hannah Lee Leidy
Photo by Andrew Cebulka

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.

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Serves 6

  • 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
  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.

  • Recipe By
    John Ondo

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