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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 3 lbs pork butt (aka Boston shoulder)
- 2 -3 tablespoons vegetable oil
- 1 large onion, quartered lengthwise and sliced coarse
- 2 garlic cloves, crushed and minced
- 5 1/2 cups water
- 1 (14 1/2 ounce) can diced tomatoes, briefly drained
- 5 teaspoons chicken bouillon
- 1/4 teaspoon black pepper
- 3 -4 cups green chili peppers, roasted, peeled, seeded and chopped coarse, mild or medium heat, fresh or frozen (use the larger amount for store-bought frozen Bueno-type chile, it cooks down more than home-frozen)
Method
- Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
- Heat oven to 250°F Move top oven rack to lower-middle position.
- In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
- Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
- Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
- Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add 2 cups water, return heat to high and deglaze pan.
- Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
- Bring to a boil.
- Cover Dutch oven and transfer to oven.
- Bake 1 hour.
- Add green chiles and bake for another hour.
- If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
- Serve potato-free stew over cooked rice.
- Freeze leftovers for up to 6 months.
