Green Chile Pork Stew

Tex-mex · 60 min · Pork · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 2 lb, cubed Pork shoulder
• 2 cans (4 oz each) Canned diced green chiles
• 6, husked and quartered Tomatillos
• 1, diced Yellow onion
• 4 cloves, minced Garlic
• 2, cubed Yukon gold potato
• 4 cups Chicken broth
• 1 tbsp Ground cumin
• 2 tbsp Olive oil

Method

1. Season the pork with salt. Heat oil in a Dutch oven over medium-high and brown the pork in batches, about 8 minutes total.
2. Add the onion and garlic and cook until soft, about 4 minutes, then stir in the cumin.
3. Add the tomatillos, green chiles, potatoes, and chicken broth.
4. Bring to a boil, then reduce heat and simmer, partially covered, until the pork is fork-tender, about 30 minutes.
5. Mash a few potato pieces against the side of the pot to thicken the broth.
6. Season with salt to taste and serve with warm tortillas.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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