Green Chile Pork Stew

By sunriseko

Ingredients

• 4 lbs. boned pork shoulder (butt) cut in 2 in. cubes
• 2-3 T vegetable oil
• 3 oniions cut into 1/4 in wedges
• 5 lgarge garlic closed, minced
• 3 T. ground cumin
• 1 can peeled whole tomatoes
• 1 can chicken broth (14.5 oz)
• 4 cans whole green chiles drained and chopped (7 oz each)
• 2 T chopped oregano leaves
• salt and freshly ground black pepper
• Chopped cilantro
• Lime wedges

Details

Servings 6

Preparation

Step 1

1. Combine pork with 1/3 c. water. Cover and cook over medium high heat, stirring occasionally, until meat is very juicy, 15-20 mi. Uncover, increase heat to high, and cook stirring often until liquid is evaporated and meat is browned, 20-30 minutes. Lift out meat and set aside.
2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 T.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 min.
3. Return meat and any accumulated juices to pan. Add tomatoes with their juice and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.
4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 min. Season to taste with salt and pepper. Sprinkle ith cilantro and serve with lime wedges to squeeze over chile.

Note: Add 1 can hominy to stew for starch.