Green Chile Stew

Comfort food with a kick.

Absolutely love this green chile stew! Super easy to make too. You can always cook sooner or try in a pressure cooker. I have done this recipe before in about 3 hours with more heat and over the oven. But with busy work days it is much easier to leave it slow cooker and let the flavors build!

Recipe Below:

Servings: 6

Time cook: 6 hours

Ingredients

• 3 lb of boneless pork shoulder, cut into chunks

• 2 cans of green chiles

• 6 tomatillos, whole

• 1 poblano

• 1 large white onion, cut into 3 chunks

• 1 bulb of garlic

• 3 jalapenos, deseeded (keep seeds if you want more heat)

• 1/2 cup of chicken broth

• 1 tablespoon of cumin

• 2 tablespoons of Mexican oregano

• salt and pepper to taste

• Few dashes of smoked paprika

• few dashes of olive oil

• Cilantro to garnish

• Hot sauce to garnish

• Greek yogurt to garnish (or sour cream)

• tortilla strips to garnish (optional)

Directions: In a large slow cooker add in the chopped pork and coat with 1/3 of all seasonings and olive oil. Add in the broth, set heat to low. In a large baking pan, add all the peppers, 2 jalapenos, onion, tomatillos and garlic. Toss with olive oil and another 1/3 of the seasonings. Bake at 375° F for 30 minutes or until cooked. Once done add all ingredients into blender and blend until mixed. (remove 1 of the onion chunks and add the slow cooker)

Pour mixture in slow cooker and cook on low for 5 hours, about half way through add the 1 chopped jalapeno . Once down remove the pork chunks, let it cool and shred. Add back in with the remainder seasonings. Put heat to warm and let it sit for another hour. Garnish and enjoy!