Embracing Warmth: The Art of Green Chile Pork Stew and Homemade Tortillas

As the seasons change and the air turns crisp, the kitchen becomes a sanctuary of warmth and comfort. One dish that embodies this cozy embrace is the Green Chile Pork Stew, a flavorful concoction that marries the tender richness of pork with the vibrant heat of green chiles. Paired with soft, homemade tortillas, this meal is a testament to the beauty of simple ingredients coming together to create something truly magical.

The Heart of the Stew

At the core of this stew is the harmonious blend of succulent pork, simmered to perfection, and the bold, fiery character of green chiles. The pork, preferably shoulder or butt, is seared to develop a deep, caramelized crust before being gently cooked until it falls apart with the slightest nudge. The green chiles, charred and peeled, impart a smoky depth and a heat that warms you from the inside out. Together, these elements lay the foundation for a stew that’s both comforting and exciting, a dish that feels like home yet awakens the palate with each spoonful.

A Symphony of Flavors

Building on this foundation are layers of flavor that enrich the stew: garlic and onions sautéed until sweet and translucent, a hint of cumin for its earthy warmth, and a splash of stock to meld everything together. As the stew simmers, the ingredients marry into a rich, cohesive whole, where each bite offers a perfect balance of savory, spicy, and subtly sweet notes. The result is a stew that’s complex in flavor but straightforward in preparation, a dish that’s hearty without being heavy, ideal for gathering around the table on chilly evenings.

The Perfect Companion: Homemade Tortillas

No bowl of Green Chile Pork Stew is complete without a side of warm, homemade tortillas. The process of making tortillas from scratch, mixing the dough, rolling it out, and cooking it on a hot griddle, is one of mindful creation. Each tortilla puffs up as it cooks, signaling its readiness to be wrapped around generous spoonfuls of stew. The soft, pliable texture and the slight char from the griddle elevate the meal, turning it into an interactive experience as you tear, scoop, and savor.

Bringing It All Together

Creating this meal is an act of love, a way to nourish both the body and soul. It’s a celebration of simple ingredients transformed through time and care into a dish that’s deeply satisfying. The Green Chile Pork Stew with Homemade Tortillas invites you to slow down, to relish in the act of cooking and the joy of sharing a meal with loved ones. It’s a reminder that sometimes, the most memorable dishes are those that are made with patience and served with a side of warmth and laughter.

As the nights grow longer and the air cooler, let this stew be a beacon of warmth in your home. Gather your ingredients, roll up your sleeves, and immerse yourself in the comforting ritual of cooking. And when you sit down to enjoy the fruits of your labor, wrapped in the soft embrace of a homemade tortilla, you’ll be reminded of the simple pleasures that make life so rich.

Green Chili Pork Stew

Recipe by Murphy

Servings

4+

servings

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Calories

300

kcal

Ingredients

• 1 pound raw pork shoulder, cut into ½” cubes (or 1 pound shredded leftover cooked pork)

• salt & pepper to taste

• 1 medium onion, medium dice

• 2 garlic cloves, minced
  

• 1 cup canned green chiles, drained and chopped

• 2 cups low-sodium chicken stock or broth, (potentially more, as needed)

• 1 bunch cilantro, chopped (about 1 cup)

• Flour tortillas, warmed

• 1 tablespoon ground cumin

Directions

• Begin by seasoning the raw pork shoulder with salt and pepper if you’re starting from scratch. In a large Dutch Oven, heat oil over medium heat. Cook the pork in batches if needed, searing it until it’s browned on all sides, which should take around 10 minutes in total. Once browned, move the pork to a Sheet Pan or Platter and set it aside.
• Pour off any excess fat from the Dutch Oven, leaving behind about 2 tablespoons. (If your pork is already cooked, now’s the time to add 2 tablespoons of oil.) Toss in the onion and garlic, seasoning them with a pinch of salt, 1 tablespoon of pepper, and some cumin. Sauté everything until it becomes aromatic, roughly 2 minutes.
• Next, introduce chiles to the mix in the Dutch Oven and use the moisture to deglaze the pot, making sure to scrape up any browned bits stuck to the bottom. Return the pork to the pot, pour in the stock, and add a bit more salt. Stir everything together, then bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low.
• For those using raw pork shoulder, let it simmer away on low heat until the vegetables are tender, the pork is easily pulled apart, and the flavors have fully combined, about 2 hours. Keep an eye on it, adding more stock if it seems to be getting too dry. If you’re working with pre-cooked pork, the stew will be ready in about 20 minutes. Don’t forget to taste and tweak the seasoning as needed.
• When ready, serve the stew in bowls, brightened with a squeeze of lime and a sprinkle of fresh cilantro. Warm flour tortillas make the perfect accompaniment.