Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cubed
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 pounds roasted Anaheim or New Mexico chiles
- 4 serrano chile peppers, diced
- 1 large russet potatoes, peeled and cubed
- 3 roma (plum) tomatoes, chopped
- 1 (14.5 ounce) can vegetable broth
- salt to taste
What Makes This Recipe Unique
Pro Kitchen Tips
- Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
- Let the stew simmer gently to allow the flavors to meld and the meat to become tender.
Step 1
Warm the olive oil in a Dutch oven or a heavy pot over medium-high heat. Toss in the cubed pork, garlic, onion, cumin, and oregano, stirring everything together until the pork gets nicely browned. Keep cooking and stirring for a few more minutes to let the flavors develop, then pour in the vegetable broth. Turn the heat down to low and let it simmer gently for about 30 minutes.
Step 2
Add the potatoes to the pot and let everything simmer for another 45 minutes. While the stew simmers, roast your green chilies—once they’re charred, peel off the skins, remove the seeds, chop them up, and throw them into the stew along with the serrano peppers. If the stew seems too thick or dry at any point, just splash in a little water.
Step 3
Once the potatoes are tender and the pork is falling apart, stir in the tomatoes and cook for another 10 minutes. When everything’s heated through and the flavors have melded together, your stew is ready to be served.
