Pork and Green Chile Stew

Name: Pork and Green Chile Stew
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces; 2 Tbsps butter; 355 milliliters chicken broth; 59 milliliters chopped fresh cilantro; 4 cloves garlic, minced; 1 teaspoon ground cumin; 439 grams hominy, drained and rinsed; 1 Tbsp minced jalapeno pepper; 355 milliliters chopped onions; 237 milliliters chopped poblano pepper; 1 teaspoon salt; 454 grams tomatillo salsa

Pork and Green Chile Stew might be just the main course you are searching for. Watching your figure? This gluten free recipe has 378 calories, 52g of protein, and 11g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 10. It will be a hit at your Autumn event. Head to the store and pick up tomatillo salsa, butter, ground cumin, and a few other things to make it today.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In a large oven-safe Dutch oven, melt the butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Oven

Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch.

Ingredients you will need

Cumin

Pork

Salt

Equipment you will use

Frying Pan

Remove and set aside.

In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about5 minutes. Stir in the chicken broth, salsa, hominy and pork.Cover and bake until the pork is tender, about1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.

Ingredients you will need

Poblano Pepper