Pork Green Chile Stew High Altitude
Warm up with a hearty bowl of Pork Green Chile Stew, a perfect recipe designed for high-altitude cooking that balances bold flavors with comforting textures. This satisfying stew starts with tender, slow-simmered pork shoulder, perfectly browned to lock in flavor, and is infused with the smoky heat of roasted Hatch or Anaheim green chiles and a touch of jalapeño for a subtle kick. Fire-roasted tomatoes, aromatic cumin, and Mexican oregano deepen the dish’s rich, savory profile, while chunks of tender potatoes add a rustic heartiness. Optimized for high-altitude preparation, this stew is simmered to perfection, ensuring the pork is melt-in-your-mouth tender and the flavors harmonize beautifully. Garnished with fresh cilantro and brightened with a squeeze of lime, it’s ideal served alongside warm tortillas or crusty bread for soaking up every last drop. Whether you're battling snowy mountain weather or simply craving something soul-soothing, this dish is guaranteed to bring comfort to the table.
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Ingredients
- 2 pounds boneless pork shoulder or pork butt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces green chiles, roasted, peeled, and chopped (Hatch or Anaheim)
- 1 large jalapeño, seeded and finely diced
- 15 ounces diced tomatoes (canned, fire-roasted preferred)
- 5 cups low-sodium chicken broth
- 4 medium potatoes, diced into 1-inch pieces
- 1.5 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 whole lime wedges (for serving)
Directions
Step 1
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, brown the pork on all sides, about 5-7 minutes per batch. Remove the browned pork and set aside.
Step 3
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion over medium heat until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Step 4
Stir in the roasted green chiles, diced jalapeño, and cumin. Cook for 1-2 minutes until fragrant.
Step 5
Return the browned pork to the pot. Stir in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover partially with a lid.
Step 6
Simmer the stew for 1 hour, stirring occasionally to prevent sticking. Check the pork; it should be tender but not falling apart.
Step 7
Add the diced potatoes to the pot along with the Mexican oregano and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue simmering for another 30-40 minutes until the potatoes are tender.
Step 8
Taste the stew and adjust seasoning, if necessary. If the stew has thickened too much, add a bit more chicken broth to reach your desired consistency.
Step 9
Serve the stew hot, garnished with freshly chopped cilantro and lime wedges on the side. Enjoy with warm tortillas or crusty bread.
Nutrition Facts
| Serving size | (3802.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3483.6 |
| Total Fat 229.2g | 0% |
| Saturated Fat 70.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 635.0mg | 0% |
| Sodium 6772.4mg | 0% |
| Total Carbohydrate 185.9g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 42.4g | |
| Protein 186.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 465.9mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 6859.2mg | 0% |
Source of Calories