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Pueblo Green Chile Pork Stew
Every Colorado kitchen has its own green chile stew, and this one leans on roasted Pueblo chiles for their smoky sweetness. It tastes better the next day, so don't be shy about making a full pot.
Method
Brown the pork
Pat the pork dry and season with salt and pepper. Brown in batches in the oil over medium-high heat, about 4 minutes per batch. Set aside.
Build the base
In the same pot, soften the onion for 5 minutes, then add the garlic and cook 1 minute more.
Simmer
Return the pork to the pot with the green chiles, potatoes, broth, cumin, and oregano. Bring to a boil, then reduce to a gentle simmer.
Cook low and slow
Cover partially and simmer for 1.5 hours, stirring occasionally, until the pork is fork-tender and the stew has thickened.
Season and serve
Taste and adjust salt. Serve hot with warm tortillas on the side.
Kitchen notes
This stew freezes well for up to three months. If you can't find fresh roasted chiles, a good-quality frozen or canned roasted green chile works fine — just drain well before adding.
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