Pork and Green Chile Stew Colorado Style (chili verde)
Makes 2+ quarts
4 Tbsp. Olive Oil
1 ½ Lb. Pork Shoulder-diced 3/4”, patted dry with paper towels, seasoned s+p
2 Cups Onions-diced
1 Tbsp. Garlic-minced
2 Tbsp. Tomato Paste
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 ½ Cups Fire Roasted Poblano Chile Pepper-diced ½” (can use canned green chiles)
4 Cups Chicken Broth or Water
¾ Cup Chopped Fresh Cilantro-optional
Salt and Black Pepper To Taste
• Heat a heavy bottomed Dutch oven on medium high heat, add olive oil and add half of the pork. Brown the meat on all sides, remove from pan and repeat with remaining pork.
• To the same pan, add the onions. Cook stirring occasionally for about three minutes or until very tender. Add garlic, tomato paste, cumin, coriander and cook for about 2 minutes until very aromatic. Add the broth and green chiles. Stir until smooth.
• Remove about 1/3 of the liquid and chile mixture and transfer into a blender and puree until smooth. Place back in the pot, add the browned pork, bring to a boil, cover and reduce heat to a simmer for about 1 hour or until pork is very tender. Alternatively, the pot can be placed in a 325°f oven or do in the slow cooker. Remove excess grease floating at the top with a ladle. Season to taste with salt and black pepper. Stir in the chopped cilantro and serve immediately garnished at the table with any of the desired garnishes below. Enjoy!
½ Cup Shredded Orange Cheddar Cheese
½ Cup Tomatoes-diced
½ Cup Romaine Lettuce-cut in fine julienne
2 Tbsp. Cilantro Leaves
½ Cup Sour Cream
1 Cup Crispy Tortilla Strips or Chips
Lincoln Culinary Institute’s Website: www.lincolnculinary.com