Green Chili Pork Stew
- 2 lb. pork shoulder (boneless), cut into 1/2-inch chunks
- 1 tbsp. high heat oil, such as Avocado Oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. cumin
- pinch of red pepper flakes
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 2 poblano chiles**
- 1 16.-oz. can Macayo's Green Chile Enchilada Sauce (found in the Mexican food aisle)
- 4 oz. salsa verde
- cabbage, cilantro, onion for garnish (optional)
- tortilla chips for serving
In a large pot, heat the oil over medium-high heat. Add in the onion and cook for 5 minutes until beginning to soften. Add in the garlic and cook for another 30 seconds.
Season the pork pieces with salt and pepper all over. Add the pork to the pot and cook, browning on all sides. Add in the cumin and red pepper flakes, continue to cook for another 3 minutes, until no pink remains.
Next, add in the green chile enchilada sauce, salsa verde, and chopped poblanos. Stir to combine, then cover and lower heat to a low simmer. Cook until the pork is cooked through and the flavors have combined, at least 45 minutes, and up to 2 hours. The longer it cooks, the more intense the flavors will get.
Garnish with sliced cabbage, chopped onion and cilantro. Serve hot with tortilla chips.
*This post was not sponsored by Macayo's, and all opinions are my own.