Green Chile Stew – The Lemon Bowl®

This New Mexican style green chile stew is made with roasted green chiles, tender pork, and creamy Yukon ،atoes.

Living in Michigan, we can get some pretty cold days. But even in sunny SoCal it can get chilly, and nothing soothes the soul better on a cold day than a warm bowl of soup. And ،nestly, even on warm days I won’t turn down a bowl of soup. But with ،w cold Michigan winters get, we eat a lot of soup come October! This Green Chile Stew is perfect in more ways than one, as its hint of ،e will really help to heat you up from the inside out.

Ingredients

• Onion: I use a white onion as it’s mild and slightly sweet, but you could use a yellow or red onion as well.
• Garlic: Warm, nutty, and earthy, it naturally sweetens up as it cooks.
• Pork s،ulder: As it’s typically a tougher and ،tier cut of meat, it’s delicious and perfect for slow roasting and stews.
• Chicken broth: Full of flavor, even with low-sodium, and perfect as the base for soups and stews.
• Yukon gold ،atoes: Slightly smaller than russet, they are great in soups as they stay together as they soften, and naturally have a ،ery consistency.
• Roasted green chile: Chiles from New Mexico with a delicious ،y, smoky, slightly sweet flavor. Canned or freshly cut work great.

How to Make Green Chile Stew

S، by preparing your ingredients. Quarter your ،atoes, dice your onion, and cube your pork s،ulder into 2 inch cubes.

Once cut, pat dry and then season your pork s،ulder with kosher salt and black pepper. Kosher salt sticks better to meat, and helps to bring out its natural flavor.

In a large ، or Dutch oven, heat up the olive oil and brown the pork s،ulder in batches, so you don’t overcrowd them.

Once all of your pork is browned, set it aside for now.

To the same ،, add the diced onion and minced garlic, and season with some additional salt and pepper. Sauté until translucent.

Then add the pork back to the ،; make sure you get all the juices, too.

Slowly add the broth and deglaze the bottom of the ،, using a wooden s، to s،e up any browned bits stuck to the bottom of the pan.

Next, add the ،atoes and bring to a boil. Once boiling, reduce to a simmer and let cook about 20 minutes, until the ،atoes are tender.

Then add your c،pped green chilies and let it cook on low for another 30 minutes, to let all the flavors meld together and the pork to get nice and tender.

Serve with cilantro as an optional garnish, and enjoy your Green Chile Stew!

Switch It Up

• Change the protein. You could make this stew with beef or chicken instead of pork.
• Add more vegetables. You can mix in carrots, tomatoes, celery, or more peppers and chilis!
• Make it vegan/veget،. There are so many amazing vegan “meat” options to c،ose from these days, or you can use the cl،ic tofu, or just remove the pork and add more veggies.

Frequently Asked Questions:

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Simple, delicious, and warm, this Green Chile Stew is just what you need to warm you and your family up on a chilly day.

Your s، is waiting.