Entree: United States – Arizona-Sonoran – Green Chile Pork (Pork stewed in roasted green chiles with Southwestern spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2.5 lb (1.1 kg) boneless pork shoulder, cut into 1-inch cubes
- 6–8 medium Hatch or Anaheim green chiles, roasted, peeled, seeded, and chopped (about 3 cups / 450 g)
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 1 tbsp (15 ml) vegetable oil or lard
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano (preferably Mexican oregano)
- 1/2 tsp (2.5 ml) ground coriander
- 1/4–1/2 tsp (1.25–2.5 ml) cayenne or crushed red pepper, to taste
- 1 cup (240 ml) low-sodium chicken or pork stock
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) tomato paste (optional, for body)
- 1.5 tsp (9 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped cilantro for garnish
- Warm flour or corn tortillas, for serving

Instructions

1. Roast the chiles over a gas flame, under a broiler, or on a grill until blistered. Place in a bowl and cover to steam 10 minutes, then peel, seed, and chop the chiles. Set aside.
2. Heat oil in a heavy Dutch oven or large skillet over medium-high heat. Pat pork dry and brown in batches until well-seared on all sides, 6–8 minutes per batch. Remove browned pork and set aside.
3. Add chopped onion to the pot and sauté until translucent and beginning to brown, 6–8 minutes. Add garlic and cook 30–60 seconds until fragrant.
4. Stir in cumin, oregano, coriander, and cayenne; cook 30 seconds to bloom the spices. Add tomato paste if using and cook 1 minute.
5. Return pork to the pot, add roasted chopped chiles, stock, water, and salt. Bring to a simmer, then reduce heat to low.
6. Cover and simmer gently until pork is very tender and sauce has thickened, about 1.5–2 hours. Alternatively, braise covered in a 325°F (160°C) oven for 1.5–2 hours.
7. Adjust seasoning with salt and stir in lime juice. Garnish with chopped cilantro.
8. Serve hot with warm tortillas, rice, or beans.