Pueblo Green Chile Stew
A brothy, pork-and-chile stew built on Pueblo's own Mirasol chile, roasted until smoky-sweet and simmered with tender pork until thick and warming.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Dutch oven
- •Grill or broiler for roasting chiles
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22
- carbs
- 18
- protein
- 32
- calories
- 410
Instructions
- 1
Broil the Mirasol chiles or hold them over an open flame. Cook until the skins blister black on all sides.
- 2
Put the chiles in a covered bowl to steam for 10 minutes. Peel off skins, remove seeds, and chop.
- 3
Pat the pork cubes dry and sprinkle with salt. Brown them in oil in a Dutch oven in batches, then set aside.
- 4
Saute the onion in the same pot until soft. Add the garlic and cook for 1 minute.
- 5
Put the pork back into the pot with the cumin and oregano. Stir well to coat the meat.
- 6
Pour in the chopped green chiles, diced tomatoes, and chicken stock. Bring to a boil, then turn the heat down to a simmer.
- 7
Cover and simmer for 1 to 1.5 hours until the pork is fork-tender. Add potato for the last 30 minutes if using.
- 8
For a thicker stew, whisk flour with a little cold water into a smooth paste. Stir it in during the last 10 minutes.
- 9
Taste the stew and add more salt if needed. Serve hot with warm tortillas.
Chef's tips
Roasting a large batch of Mirasol chiles in late summer and freezing them is a common Pueblo household practice for year-round use. Letting the stew rest overnight deepens the flavor.
Storage
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of stock if too thick.
Common mistakes to avoid
- •Skipping the steaming step, which makes the chile skins hard to peel.
- •Using too little chile, which makes the stew taste like plain pork soup.
Serving suggestions
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