Green Chile Pork Stew

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 130 min · Pork · dairy-free, low-carb, high-protein

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Ingredients

• 3/4 lb, cubed Pork shoulder
• 2 cans (4 oz each) Canned diced green chiles
• 6, husked and quartered Tomatillos
• 1, diced Yellow onion
• 2 cloves, minced Garlic
• 1, cubed Yukon gold potato
• 1 1/4 cups Chicken broth
• 1/4 tbsp Ground cumin
• 3/4 tbsp Olive oil

Method (tap to check — screen stays awake)

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, and chicken broth.
4. Bring to a boil, then reduce heat and simmer, partially covered, 1 hour.
5. Add the potatoes and simmer 30 to 40 minutes more, until the pork is fork-tender and the potatoes are soft.
6. Mash a few potato pieces against the side of the pot to thicken the broth.
7. Season with salt to taste and serve with warm tortillas.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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