Roasted Green Chile Stew Recipe: A Flavorful Southwestern Delight

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless pork shoulder, cubed
• 4 cloves garlic, chopped
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 pounds roasted Anaheim or New Mexico chiles
• 4 serrano chile peppers, diced
• 1 large russet potatoes, peeled and cubed
• 3 roma (plum) tomatoes, chopped
• 1 (14.5 ounce) can vegetable broth
• salt to taste

Instructions

1. In a Dutch oven or heavy saucepan, heat the olive oil over medium-high heat. Brown the cubed pork with garlic, onion, cumin, and oregano, stirring occasionally.
2. Continue cooking and stirring for a few minutes, then pour in the vegetable broth. Reduce the heat to low and let it simmer for approximately 30 minutes.
3. Add the potato to the stew and simmer for about 45 minutes. While simmering, roast, peel, seed, and chop your chilies, then add them to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. Once the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve your delicious Roasted Green Chile Stew.

Nutrition

• Calories: 310 kcal
• Fat Content: 13 g
• Fiber Content: 5 g
• Sugar Content: 11 g
• Sodium Content: 199 mg
• Protein Content: 20 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g