Pistachio Free Classic Green Chile Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(7)

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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)

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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