Eosinophilic Esophagitis Friendly Classic Green Chile Stew
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Learn more →Ingredients
6 servings
- 2 lb pork shoulder, cut into 1-inch cubes
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 cups roasted green chiles, peeled, seeded, and chopped (hatch or anaheim)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 2 tbsp fresh cilantro, chopped (optional)
For serving
- warm flour tortillas, for serving (optional)
Can be omittedflour tortillas
Instructions
- 1
Pat the pork cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the browned pork to a plate and repeat with the remaining batch.
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