Green chile stew with Rosales

Description:

Green Chile Stew with Pork, often referred to as “Caldo Verde,” is a traditional New Mexican dish with tender chunks of pork, green chiles, potatoes, and a flavorful broth. This version, inspired by the Rosales family, brings a rich, smoky flavor from roasted green chiles and slow-cooked pork, perfect for a comforting meal.

Ingredients:

• 2 lbs (900 g) pork shoulder or pork loin, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups roasted green chiles, peeled, seeded, and chopped (Hatch chiles preferred)
• 2 large potatoes, peeled and diced
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Equipment:

• Large pot or Dutch oven
• Cutting board and knife
• Mixing spoon

Instructions:

Preparation (15 minutes):

1. Prepare the Ingredients:
   • Cut the pork shoulder into 1-inch cubes. Dice the onion, mince the garlic, peel and chop the potatoes, and chop the roasted green chiles and tomatoes.
2. Sear the Pork:
   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork cubes and season with salt and black pepper. Sear the pork for 5-7 minutes until browned on all sides. Remove the pork and set aside.

Cooking the Stew (40-45 minutes):

1. Sauté the Vegetables:
   • In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
2. Add the Broth and Seasonings:
   • Return the seared pork to the pot. Add the chicken broth, roasted green chiles, diced tomatoes, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Stir well to combine.
3. Simmer the Stew:
   • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the pork is tender.
4. Add the Potatoes:
   • Add the diced potatoes to the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender and cooked through.

Finishing Touches (5 minutes):

1. Adjust Seasonings:
   • Taste the stew and adjust seasoning with more salt, pepper, or spices as needed.
2. Garnish and Serve:
   • Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve with lime wedges on the side for added brightness.

Total Time:

• Preparation Time: 15 minutes
• Cooking Time: 40-45 minutes
• Total Time: 55-60 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 320-350
• Total Fat: 15g
  • Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 550mg
• Carbohydrates: 20g
  • Fiber: 4g
  • Sugars: 3g
• Protein: 25g

Notes:

• Green Chiles: Hatch chiles are traditional for this recipe, but you can substitute with Anaheim or Poblano chiles if needed.
• Pork Options: For a leaner option, use pork loin; for a richer, more flavorful stew, use pork shoulder.

Tips:

• Roasting Chiles: To roast fresh green chiles, place them on a baking sheet under a broiler or over an open flame until the skins are blackened. Transfer to a bowl, cover, and let steam for 10 minutes, then peel and seed.
• Slow Cooker Option: To make this in a slow cooker, brown the pork and sauté the onions and garlic first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or until the pork is tender.

Enjoy this flavorful Green Chile Stew with Pork (Rosales Style) with warm tortillas or crusty bread!