Food and Recipes Dish Stew Green Chile Pork Stew Recipe 5.0 (1) 1 Review If you've never tasted green chile with pork, then you're missing out on quite the delicacy. Many people think Green Chile Pork Stew belongs only in New Mexico, but because of the heavy influences of the green chile found in West Texas, it is a classic in this part of the state. This delicious stew is filling and easy enough to make on weeknights. Not to mention, it freezes well, so make a big batch. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 27, 2017 Print Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs 50 mins Yield: 6 serves Ingredients 1 pound tomatillos, husks removed 1/2 pound fresh Hatch chile peppers 1 1/2 teaspoons table salt, divided 1 onion, chopped 1 (32-oz.) container chicken broth 1 cup firmly packed fresh cilantro leaves 2 tablespoons fresh lime juice 2 teaspoons Worcestershire sauce 3 garlic cloves, chopped 2 1/2 pounds boneless pork shoulder roast (Boston butt), trimmed and cut into 1-inch pieces 1 teaspoon freshly ground black pepper 3 tablespoons vegetable oil Tortilla chips, flour tortillas, or cornbread Garnishes: fresh cilantro, julienned radishes Directions Preheat broiler. Cut tomatillos into large chunks; set aside. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 3 to 4 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Bring tomatillos, Hatch peppers, 1/2 teaspoon salt, onion, and next 5 ingredients to a light boil in a largesaucepan. Remove from heat, and cool slightly. Process tomatillo mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed (or use a handheld immersion blender, if desired). Sprinkle pork with remaining 1 teaspoon salt and pepper. Sauté pork, in batches, in hot oil in a Dutch oven over medium-high, stirring often, 4 minutes or until browned. Add tomatillo mixture to Dutch oven, stirring to loosen browned bits from bottom of Dutch oven. Bring to a light simmer; cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until pork is fork-tender. Uncover and cook, stirring occasionally, 30 minutes or until liquid is slightly thickened. Serve with tortilla chips, flour tortillas, or cornbread. A Note on Substitutions 3 (4-oz.) cans Hatch green chile peppers may be substituted for fresh Hatch chile peppers. Skip Steps 2 and 3. Print