Green Chili Stew Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly.

Onion: Adds a sweet and savory base to the stew.

Garlic: Provides a pungent and aromatic flavor.

Chicken broth: Forms the liquid base of the stew, adding depth and richness.

Green chilies: Roasted and chopped, these bring heat and a smoky flavor to the dish.

Potatoes: Adds heartiness and texture to the stew.

Cumin: A warm spice that enhances the overall flavor profile.

When browning the pork, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than sear, which will affect the flavor and texture of your stew. Cook the pork in batches if necessary to ensure each piece gets a nice, caramelized exterior.

• pork shoulder - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a good alternative for pork shoulder.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a slightly sweeter taste.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used to impart a similar flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a vegetarian alternative while still providing a rich base for the stew.

• green chilies - Substitute with poblano peppers: Poblano peppers have a similar heat level and flavor profile, making them a good substitute for green chilies.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, which can complement the other ingredients in the stew.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor that can enhance the stew in a similar way to cumin.

• Allow the green chili stew to cool completely before storing. This prevents condensation, which can lead to a soggy texture and spoilage.

• Transfer the cooled stew into airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and stews.

• Label each container with the date of preparation. This helps you keep track of how long the stew has been stored and ensures you consume it while it's still at its best quality.

• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. The pork shoulder and potatoes will maintain their texture and flavor during this period.

• For longer storage, place the containers in the freezer. The green chilies and chicken broth will freeze well, preserving the stew's rich, hearty flavor for up to 3 months.

• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing process helps maintain the integrity of the ingredients.

• Reheat the stew on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth or water if the stew has thickened too much during storage.

• Taste and adjust the seasoning with salt and pepper as needed after reheating. The flavors of cumin and garlic may mellow over time, so a little extra seasoning can revive the dish.

• Enjoy your reheated green chili stew with a side of warm tortillas or a sprinkle of fresh cilantro for an added burst of flavor.

• For stovetop reheating:

  1. Place the leftover green chili stew in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even warming.
  3. Add a splash of chicken broth if the stew has thickened too much.
  4. Simmer until the pork and potatoes are heated through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the stew is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the green chili stew in an oven-safe dish and cover with foil.
  3. Heat for 20-30 minutes, stirring halfway through to ensure even heating.
  4. Check that the pork and potatoes are thoroughly warmed before serving.

• For slow cooker reheating:

  1. Transfer the leftover stew to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally.
  4. Ensure the stew is hot and the pork is tender before serving.

• Large pot: A large pot is essential for browning the pork and simmering the stew. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients as they cook, ensuring even browning and mixing.

• Chef's knife: A chef's knife is necessary for chopping the onion, mincing the garlic, and cubing the pork shoulder.

• Cutting board: A cutting board provides a safe and stable surface for chopping and dicing the ingredients.

• Measuring spoons: Measuring spoons are used to measure out the cumin accurately.

• Measuring cup: A measuring cup is needed to measure the chicken broth.

• Ladle: A ladle is useful for serving the stew once it's ready.

• Potato peeler: A potato peeler helps in peeling the potatoes before dicing them.

• Tongs: Tongs can be used to handle the pork pieces while browning them.

• Roasting pan: A roasting pan is used for roasting the green chilies before chopping them.

Pre-cook the pork: Brown the pork shoulder in advance and store it in the fridge. This will save you time when you start cooking.

Use pre-chopped vegetables: Buy chopped onions and minced garlic from the store to cut down on prep time.

Instant pot method: Use an Instant Pot to cook the stew. It will significantly reduce the cooking time while still giving you tender meat and flavorful broth.

Frozen green chilies: Use frozen roasted green chilies instead of roasting and chopping fresh ones. They are just as flavorful and save you time.

Batch cooking: Make a larger batch of the stew and freeze portions for future meals. This way, you only need to reheat it when you want to enjoy it again.