Pour 1 tablespoon of vegetable oil in a Dutch Oven, bring to medium-high heat. Sprinkle the pork with 1 teaspoon of salt. Place pork cubes in Dutch Oven, cook until browned. Transfer to a plate and discard the fat from Dutch oven.
Heat the remaining vegetable oil in the Dutch Oven. Add the onion, hatch chile peppers, bell peppers and garlic. Cook until softened, about 7 minutes, stirring occasionally. Return the pork to the Dutch Oven, pour in chicken broth. Cover and bring to a boil. Once boiling, stir the stew and reduce the heat to medium low. Place lid on Dutch Oven and simmer until the pork is tender, about 30 minutes.
Increase the heat to medium-high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
Whisk in the cornstarch with 1/4 cup water in a small bowl until smooth. Add cornstarch mixture to Dutch Oven and stir, along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes.
Spoon stew into bowls and serve with flour tortillas. Enjoy!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Hatch Chile Stew
Serves 6-8
Ingredients:
2 tablespoons vegetable oil
3 lb boneless pork shoulder, diced into cubes
2 teaspoons salt
1 white onion, diced
1 1/2 cups roasted hatch chiles, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
4 cups chicken broth
4 potatoes, peeled and diced
2 15 oz. cans white hominy, drained and rinsed
1 bunch cilantro, chopped
2 tablespoons cornstarch
Water
Flour tortillas, warmed,for serving
Directions:
Pour 1 tablespoon of vegetable oil in a Dutch Oven, bring to medium-high heat. Sprinkle the pork with 1 teaspoon of salt. Place pork cubes in Dutch Oven, cook until browned. Transfer to a plate and discard the fat from Dutch oven.
Heat the remaining vegetable oil in the Dutch Oven. Add the onion, hatch chile peppers, bell peppers and garlic. Cook until softened, about 7 minutes, stirring occasionally. Return the pork to the Dutch Oven, pour in chicken broth. Cover and bring to a boil. Once boiling, stir the stew and reduce the heat to medium low. Place lid on Dutch Oven and simmer until the pork is tender, about 30 minutes.
Increase the heat to medium-high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
Whisk in the cornstarch with 1/4 cup water in a small bowl until smooth. Add cornstarch mixture to Dutch Oven and stir, along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes.
Spoon stew into bowls and serve with flour tortillas. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
