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My review
Pulled Pork Hatch Chile Stew
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Glenn n Traci
"My version of one of our favorite ways to reuse smoked pulled pork.
Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime."
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Ingredients
1 h servings 335Original recipe yields 6 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
- Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
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Footnotes
- Cook's Note:
- Check peppers for heat and adjust for taste.
Nutrition Facts
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Reviews
Read all reviews 6Most helpful
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Newest
8/9/2016
I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped...
5/30/2016
The recipe was great as is. I used much more green chilies, and added corn. Everyone at home enjoyed this stew. Oh yeah, I'm Italian, so I naturally add three times the amount of fresh garlic an...
4/19/2019
I’m originally from New Mexico and that’s IN the United States. I reside in Arizona now and the Mexican food is totally different! Here they use Anaheim and Poblano chili’s but back home it’s on...
6/17/2018
Was very surprised. I really don't care for pork but my family and I really enjoyed this stew. I added a little extra garlic and used poblano peppers. Next time I will use jalapenos for a little...
1/21/2018
Excellent. A little bland, maybe because i used some hatch Chile peppers I had in the freezer. New time I’ll add a can of Rotel
12/14/2017
Very nice stew, if you like chili you're going to like this stew. adds great flavor to an otherwise( I find pork to be a) bland meat.