Green Chile Stew (Food Network Kitchens) |
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Prep Time: 95 Minutes Cook Time: 80 Minutes |
Ready In: 175 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
3 pounds boneless pork shoulder, diced |
kosher salt |
1 large white onion, diced |
1 1/2 cups diced hatch or anaheim chile peppers |
1 small green bell pepper, diced |
1 small red bell pepper, diced |
4 cloves garlic, minced |
4 cups low-sodium chicken broth |
1 pound yukon gold potatoes, peeled and diced |
2 15 -ounce cans white hominy, drained and rinsed |
1 large bunch cilantro, leaves chopped |
2 tablespoons cornstarch |
flour tortillas, warmed, for serving |
Directions:
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.
2. Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
3. Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
4. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.
5. Photograph by Kat Teutsch
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