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Green Chile Pork Stew
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Aug 23, 2023
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list. Green Chile Pork Stew Recipe ¾ cup all-purpose flour 2 tbsp Red River Ranch Mesquite (https://kentrollins.com/shop-1/) or your favorite all-purpose 1/2 tsp cumin ½ tsp salt ½ tsp black pepper 3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces ¼ - 1/3 cup cooking oil 7 tomatillos, husks removed and cored ½ - 1 serrano pepper 1 yellow onion, sliced 2 garlic cloves, sliced 1 tsp of dried cilantro 1 dried guajillo pepper, diced 3 ¼ cups chicken broth (divided) 3 (4 oz) cans whole green chiles, chopped
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0:00
What warms you up more than anything on a good cold winter day
0:04
Well, for me, it is some really good green chili stew, traditional
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Come on over here and let's get started on this. What makes this stew even better
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Hey, two things. You've got to start with a really good piece of pork meat, and I like to use a pork butt
0:27
Today, we're going to use about, oh, two and a half to three pounds. of meat. I like to take that pork roast and separate the individual muscles that's in there
0:36
So that way I'm just getting a good, clean piece of meat. You'll see it as it's laying there on that
0:41
cutting board. There's different sections, different pieces. Those are different muscles. Now, you could use them like it is and cut through there, but you'd be getting a lot of sinew
0:51
a lot of gristle with that. So when you separate that out, sure, I don't mind leaving a little pork
0:55
fat on there. That adds for taste. But your meat is going to be more tender when you've got to
0:59
go ahead and separate the muscles out. I like to go back and trim any excess fat
1:04
that I think is way too much or a piece of gristle, that old silver membrane, something like that
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because I want it pretty clean. We've got it trimmed, we've got everything like we want it
1:14
We're gonna cube it up and probably like one inch pieces, something like that where it makes a good bite size piece
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when we started. I'm gonna take three fourth cup of flour. I'm gonna add two tablespoons of Red River Ranch Mesquite
1:25
because it's got some of that good ancho chili in it. Or you can use your favorite seasoning that you have
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half a teaspoon of cumin, coarse ground salt, coarse ground pepper. Mix it in there, get it all really incorporated well
1:39
and then we're just going to dust that meat with it. Mix it really well, make sure everybody is really well covered
1:45
Then on a large cast iron skillet, we're going to pour about a third of a cup of oil in there
1:49
because that flyer's going to go to try to drown it out pretty quick, and then we're going to brown that meat
1:54
Not cook it till it's done. We're going to do that when it begins to simmer
1:58
We just want to brown it and get some of that flour. brown it, get some of that flyer for that coating. Also, that flyer and that coating is also going to help thicken this green chili
2:04
stew before we get finished. Let's go ahead and let's make something that I think really is what makes good green
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chili, and that is the salsa vera that goes with it, the green sauce
2:15
Now I had all kinds and sure you can go down there to the store get you a bottle of that salsa verde and just pour it in there Now I not telling you not to but this is a more traditional way
2:29
I took about seven of them tamatios. I think that's how you say the word
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You core them out, take the stem, put them on a cookie sheet. We've preheated the oven to 400 degrees
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We're going to slide seven of them rascals in there. We're going to let them go about 15 to 18 minutes until they get good and tender
2:47
They'll change colors a little and get a little more pale as they go along
2:51
Got them tomatias out of the oven, let them cool just a minute. But while they're cooling, get you one yellow onion, one white onion
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whatever you got handy there in the kitchen, and slice it up to where we can get it in that blender
3:02
I like to cut them tomatias in half just a little so they blend up a little better
3:06
Chunk that onion in there. Now, a serrano pepper is for heat
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So you can adjust accordingly because you can add to it as you go along
3:14
I just took a half one, took the six. out, chopped him just a little, chunked him in there
3:20
There was two garlic clothes along in there with him. And you know when you go to the store and you see these here chilies hanging around or laying up there in a sack
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pick you up some of them folks. They are good for a lot of things
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Just take a little old chopper. Pull end off, try to get most of them seeds out, and then I just chop it really fine with one of them tools
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and got me from the pampered chef. Put her all in there
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Hit pulse. Let her go for a while. for a while, then we're going to taste it
3:49
Now, we're tasting for salt and pepper right now. We're going to have to add a little salt, maybe a little pepper
3:56
and at this time, I'm going to put a shaker to a dried cilantro in there
4:00
I don't like fresh. Now, if you like fresh, get your four or five sprigs, chop them up, chunk them in there
4:06
Mix it one more time, I'm going to taste it. The heat, the salt, the pepper is right, so I need something just to smooth it out just a tad
4:15
What is that? About a fourth of a cup of chicken broth. So now we have created sauce that is traditional for green chili
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Get you a pretty good stock pot. Drain your meat, dip her off down in there
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If you get some of that meat grease in there, that's a little left. That's just more flavor
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So we're going to put about a medium to high heat on here until we get things to going
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Three cups a chicken broth. Or if you got some chicken stock if you boiled some chicken down While that is going on you say hey he talking about green chili stew but I ain seen no green chilies yet Well folks if you can find them they didn have them here in our little country today I promise you that is some good green chilies fresh
5:00
Then you roast them, peel that skin off her. But leave a little char on them if you can because, ooh, that is added flavor
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You can't find the fresh ones. They ain't but one kind of chili to buy in my world, and that is hatched
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but get the whole ones, don't get the chopped ones. Sure, we're going to chop them, but these have more flavor to me than the diced green chili
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I drain them out of the can, make sure they ain't got none of that left on them
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and then I just chop them. I use three cans of chilies
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Now, sometimes them little cans got two in them, sometimes they got one in them
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Sometimes they got three in them. It's a surprise every trip, but it was seven chilies in here
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That's what we have. What we lack in next, the salsa verde
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Stir it a little because we don't blended it. One, two. Look at there
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It come out just right. Hey, it's three cups of this salsa verde
6:13
Now, if you like me, folks, I would go ahead and make up like two or three batches
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You can keep this in the ice box goes good on eggs, hot dogs, ice cream, pancakes
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Anything you don't throw it on? Hey, this stuff will be there for you. So everybody's in the pot, folks
6:26
I'm going to bring it to a bowl, and I'm going to let it boil a couple of minutes. Then I'm going to turn it down, and I'm just going to let it simmer, 45 minutes, hour and a half
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whatever it takes to get this pork meat tender. Come to a good boil for about two to three minutes
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They're pretty close. We're going to turn it down because I just want it to simmer
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That's what I'm after. Now, you're going to have to come by here every once in a while
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and give it a stir. If you think it's needing a little liquid, which it shouldn't
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But if you think it does, it ain't water. You add a little chicken broth to it slowly
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A lid on her? We going to let that go about 45 minutes Mostly what I after I want all them flavors to blend but I want that pork good and tender I been simmering about 45 minutes to an hour We having to stir on occasion
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Did have to add just a little more chicken broth, which wasn't much
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just to keep this consistency the way I wanted it. It's thick
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The pork is tender. I pulled a piece out there a while ago, so it is going to be some good eating
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Guess what happened? while we're waiting. I got Shan to make me a homemade tortilla
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Now, if y'all are looking for that, that video is on the YouTube page too
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and let me tell you them things is what's happening. Now, I like to eat mine
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First, just like that right there. Let it cool just a minute
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The broth that comes out of that pork when it simmers, plus the good salsa vera that we made that goes with it
8:03
and them green chilies, over the top. That pork is so tender
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It'll fall apart in your mouth. It's got a little kick to it. So you adjust that heat on them serranos
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Remember from way back over it to blender, if you like it, but I like my food to bite back
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In green chilies is what's happening. Green chili. Warmy on the coldest of days
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I promise you. Get you some of them homemade tortillas to go with it
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Can't be beat. Thank y'all for stopping by the kitchen today from our camp to yours
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Hey, God bless you and hit the subscribe button. Adios. Hot. Come here
8:54
Just try it, just like that. Is it hot? Just in the girt foot
8:58
Yeah. It's not hot. Just bite it. Taco Bell. Yeah, it's just like Taco. Just take a bite. No, you don't, you don't
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get another one. Huh? You know nothing? Dipper off down in there. It's pretty good eating
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ain't it? So, just like the bell. Did you know that that actually had vegetables in it
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Well, it's not technically a vegetable
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