Ingredients:
2 Pounds of pork shoulder or pork butt, cubed
6 minced garlic cloves, minced
1 1/2 tsp salt
2 Tbsp AP flour
1 small onion, chopped
1 tsp ground cumin
1 tsp black pepper
1 Tbsp mexican oregano
3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon)
8 roasted Anaheim peppers (mild) or choice of green pepper
1 jalapeño or serrano for spice
Small bunch of cilantro (about 15 stems )
Instructions:
Season the pork shoulder with salt and minced garlic, then mix in the all-purpose flour.
To a blender add, 1 1-/2 cups of Chicken broth, Anaheim peppers, jalapeño, and cilantro blend until smooth.
Sear the pork in a hot cast iron pan with oil for 6-8 minutes on medium heat.
Add onions and cook until translucent, then add ground cumin, black pepper, and mix.
Pour in the blended sauce and remaining chicken broth, scraping the bottom of the pan.
Bring to a boil, then simmer on medium-low heat for 30-35 minutes, stirring occasionally.
Add Mexican oregano and simmer for an additional 10 minutes on low heat.
Serve the pork stew chili with warm tortillas. Enjoy the delicious and flavorful green pork stew chili! Buen Provecho!
Bonus Tip:
Remember to save half a cup of chicken broth for reheating to maintain moisture.
Comments