1small leek, chopped (white and light green parts only)
3cupschopped, roasted green chiles** (about 24 ounces)
3/4poundof baby potatoes, sliced into 1" pieces (I like Yukon gold)
chopped parsley, for garnish
shredded, aged cheese, optional (such as parm or asiago)
Add the pork, flour, and spices to a large zipper bag, and shake to coat. (To avoid using plastic, you can use a medium bowl instead, turning the pork with your hands to coat.)
Heat one tablespoon of the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the surface shimmers.
Add the seasoned pork in a single layer. Note that you might have to cook the pork in batches. Sear the pork cubes on all sides, then transfer to a plate. (Each batch will take about 5 minutes.)
Carefully wipe out the pot with a thick wad of paper towels to remove any excess spices left from the pork. It might be tempting to leave them, but, they'll likely burn.
Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil.
Add the onions and leeks, and saute until soft, about 5 minutes.
Add the green chiles, garlic, and baby potatoes. Stir to mix.
Return the seared pork cubes to the pot, along with the tomatoes. Stir everything well.
Pour the chicken broth into the pot, just to cover stew ingredients. You might not use all of the broth. (In the unlikely event that you're short, use water to top it off.)
Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low, to maintain an active simmer.
Cover the pot partially with a lid, and cook for 45 minutes to an hour. The stew is ready when you can easily pierce the potatoes with a knife. Taste and add salt as needed. Sprinkle parsley over the top.
Ladle into bowls, and add cheese if desired - it's really good with a little salty aged cheese like parm or asiago.
* The traditional pork cut for this stew is pork shoulder (butt). However, that's a huge cut of meat, and I couldn't find anything less than 4 pounds. Which is fine if you're going to double this recipe. Instead, I used pork ribs (I found them packaged off the bone - they were was very nice and tender).** I used freshly roasted Hatch chiles for the photos in this recipe, which were amazing, and very traditional. However, feel free to substitute canned green chiles (mild or hot ... or a mix of both ... your choice). In my area, green chiles are packed in 4 ounce cans, so you'd need six cans. Which sounds like a crazy amount, but once you taste the stew, you'll understand.
Green Chile Stew was originally published on https://soupaddict.com/green-chile-stew/