GREEN CHILE PORK STEW (CHILE VERDE)

GREEN CHILE PORK STEW (CHILE VERDE) image

Yield 6-8 servings

Number Of Ingredients 13

4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes
2 to 3 tbsp. vegetable oil, as needed
2 onions, cut into 1⁄4-in. wedges
1-2 shredded carrots
5 large garlic cloves, minced
Scant 3 tbsp. ground cumin
1 can (28 oz.) peeled whole tomatoes
1 can (14.5 oz.) chicken broth
1½ lbs. Anaheim or poblano chiles (about 10), peeled (see tip below) and chopped; or 2 cans (7 oz. each) green chiles, chopped*
2 tbsp. chopped oregano leaves or 1 T dried oregano
Salt and freshly ground black pepper
Chopped cilantro
Lime wedges

Steps:

1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside. 2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes. 3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour. 4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.