Gluten-Free New Mexico Green Chile Stew

Ingredients

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• 2 lb boneless pork shoulder, cut into 1-inch cubes
• 2 cups roasted green chiles (Hatch or Anaheim), peeled and chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 medium Yukon Gold potatoes, diced
• 6 cups gluten-free chicken broth Shop
• 1 tsp ground cumin Shop
• 1 tsp dried Mexican oregano
• 2 tbsp neutral oil
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. 1 Season the pork with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pork in 2 batches, about 6 minutes each. Set aside.
2. 2 Reduce heat to medium, add the onion, and cook 5 minutes, scraping up the browned bits. Add the garlic, cumin, and oregano for 1 minute.
3. 3 Return the pork with the broth and half of the chiles. Bring to a boil, then cover and simmer gently for 50 minutes.
4. 4 Add the potatoes and remaining chiles and simmer uncovered 25 to 30 minutes, until the pork is tender and the potatoes are cooked.
5. 5 Taste for salt and serve with cilantro and warm corn tortillas.

Nutrition (per serving)

Tips & Notes

• Frozen roasted Hatch chiles are the closest thing to fresh-roasted. Canned chopped green chiles work too (about four 4-oz cans).
• Chicken thighs work instead of pork; simmer 25 minutes before adding the potatoes.
• Refrigerate up to 4 days or freeze up to 3 months.

Common questions