Pork Chile Verde Stew

Instructions:

1. Heat the oil in a large pot over medium-high heat, then brown the pork chunks on all sides.
2. Add the diced onion and cook until softened.
3. Stir in the garlic, cumin, oregano, salt, and pepper.
4. Add the green chile, tomatillos (if using), and chicken broth.
5. Bring to a simmer, cover, and cook for 1.5–2 hours, or until the pork is tender.
6. Remove the lid and simmer longer if you prefer a thicker consistency.
7. Serve warm with rice, tortillas, or over smothered burritos.

Variations

• Add cubed potatoes during the last 45 minutes of cooking for a heartier stew.
• Swap tomatillos for a cup of salsa verde if you prefer a smoother, tangier base.
• Mix in a handful of chopped cilantro at the end for added freshness.
• Use pork loin for a leaner version, adjusting cook time to prevent drying out.
• Include roasted poblano peppers for a deeper, smoky flavor.

Tips

• Browning the pork well at the start builds the stew’s foundational flavor.
• Use high-quality roasted green chile—its flavor defines the entire dish.
• If the stew tastes flat, a small splash of lime or vinegar brings it to life.
• For a thicker consistency, simmer uncovered during the last 20–30 minutes.
• The stew tastes even better the next day as the flavors continue to meld.