Green Chili Stew Recipe

Pork shoulder: A flavorful and tender cut of meat that becomes incredibly tender when simmered.

Chicken broth: Adds depth and richness to the stew, enhancing the overall flavor.

Roasted green chilies: Provide a smoky and spicy kick that defines the character of the stew.

Onion: Adds sweetness and a slight crunch, balancing the heat from the chilies.

Garlic: Infuses the stew with a robust and aromatic flavor.

Cumin: A warm spice that adds earthiness and complexity to the dish.

Oregano: Brings a hint of herbal freshness, complementing the other spices.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and sharpness, balancing the stew's flavors.

When browning the pork shoulder cubes, make sure not to overcrowd the pot. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the stew. Overcrowding can cause the meat to steam rather than brown, resulting in a less flavorful base.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and flavorful, making them a good alternative to pork shoulder in stews.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding meat products.

• roasted green chilies - Substitute with poblano peppers: Poblano peppers have a mild heat and similar flavor profile, making them a suitable replacement for roasted green chilies.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, but still provide the necessary aromatic base.

• garlic - Substitute with shallots: Shallots have a subtle garlic flavor and can add a similar aromatic quality to the stew.

• cumin - Substitute with coriander: Coriander has a warm, citrusy flavor that can complement the other spices in the stew.

• oregano - Substitute with thyme: Thyme has a slightly different but still earthy and aromatic flavor that can work well in place of oregano.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• Allow the green chili stew to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery stew.
• Transfer the stew into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as the stew freezes.
• Label the containers or bags with the date and contents. This will help you keep track of how long the stew has been stored.
• For short-term storage, place the containers in the refrigerator. The stew will keep well for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The green chili stew can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This slow thawing process helps maintain the quality of the pork and vegetables.
• Reheat the stew on the stovetop over medium heat, stirring occasionally until it is heated through. You can also reheat it in the microwave, but be sure to stir it halfway through the heating process to ensure even warming.
• If the stew appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency. Adjust the seasoning with salt and pepper if necessary.

• Stovetop Method: Place the leftover green chili stew in a saucepan. Heat over medium-low, stirring occasionally to ensure even heating. Add a splash of chicken broth if the stew has thickened too much.

• Microwave Method: Transfer the stew to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, stirring halfway through. Adjust the time based on the quantity and your microwave's power.

• Oven Method: Preheat your oven to 350°F (175°C). Place the stew in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the pork shoulder is heated through.

• Slow Cooker Method: If you have time, transfer the stew to a slow cooker. Set it on low and let it warm for 1-2 hours. This method is great for maintaining the stew's texture and flavor.

• Double Boiler Method: For a gentle reheating option, place the stew in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the stew is heated through.

• Large pot: A large pot is essential for browning the pork and simmering the stew to ensure even cooking and melding of flavors.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for dicing the onion and cutting the pork shoulder into cubes.

• Cutting board: A cutting board provides a safe and stable surface for chopping the ingredients.

• Measuring cups: Measuring cups are used to accurately measure the chicken broth and green chilies.

• Measuring spoons: Measuring spoons are used to measure out the cumin, oregano, salt, and pepper.

• Garlic press: A garlic press can be used to efficiently mince the garlic cloves.

• Tongs: Tongs are useful for turning the pork cubes while browning them in the pot.

• Ladle: A ladle is handy for serving the stew once it is cooked.

• Roasting pan: A roasting pan is used for roasting the green chilies before chopping them.

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use pre-roasted chilies: Purchase roasted green chilies from the store to skip roasting them yourself.

Pre-minced garlic: Opt for jarred minced garlic to avoid peeling and chopping.

Instant pot option: Use an Instant Pot to reduce cooking time significantly.

Frozen diced onions: Use frozen diced onions to eliminate chopping time.

Batch cooking: Double the recipe and freeze half for a quick meal later.