Description

Leftover shredded pork and a jar of roasted chopped Hatch green chiles makes this stew incredibly easy and delicious. Chopped potatoes, carrots, onions, and tomato add a sweet component to balance out the chile heat, while chicken broth and a few additional spices round out the flavors. This recipe is thickened with flour, but cornstarch can easily be substituted.

Ingredients

Scale

2 tablespoons vegetable oil + 1 tablespoon butter
1 yellow onion, diced
1 1/2 pounds of leftover pulled pork (about 4–5 cups)
1 (16 oz) jar of chopped, peeled, roasted Hatch green chile (or one 1 lbs. freezer bag, thawed)
1/3 cup all-purpose flour
7 cups chicken broth (I use bouillon cubes)
2 cups peeled and chopped Russet potatoes
1 and 1/2 cups peeled and sliced carrots
1 (15 oz) can diced tomatoes
1 small bay leaf
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon salt (more or less, season to taste)
Warm flour tortillas, shredded Mexican cheese blend, fresh cilantro for optional garnishes

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Instructions

Heat oil and butter in a large Dutch oven or stock pot over medium heat. Add onions and sprinkle with a pinch of salt. Stir occasionally, until the onions are translucent and golden brown (dark spotty brown in places).
Add pulled pork and green chile. Stir to combine with the onions. Sprinkle the flour over the meat mixture and stir to coat. Cook, stirring often, for about 2 minutes.
Stir in the broth, potatoes, carrots, tomatoes, bay leaf, cumin and coriander. Turn the heat up to medium-high and bring to a boil. Cover, with the lid slightly ajar,and reduce the heat to maintain a gentle simmer. Cook the stew for 1 and 1/2 hours, or until the vegetables are soft.
Remove from heat. Remove the bay leaf from the stew and discard. Dish individual servings out into bowls and serve with warm flour tortillas on the side.

Notes

The amount of pork can be adjusted to what you have on hand, AND the amount of green chile can also be adjusted depending on whatever you prefer.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Dinner
Method: braise
Cuisine: New Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 400
Sugar: 6.9
Sodium: 859
Fat: 29.6
Saturated Fat: 10.5
Carbohydrates: 21.5
Fiber: 3.4
Protein: 76.4
Cholesterol: 223