Wednesday, September 9, 2015

Green Chili Pork Stew

Remember a few weeks ago when I attended the Macayo's Mexican Grill & Cantina dinner, and wrote about it on AZFoodie? Well I forgot to mention that after stuffing our faces with delicious dish after dish, we left with a goodie bag, complete with a can of Macayo's own Green Chile Enchilada Sauce, as well as the recipe for their infamous Green Chile Pork Stew. After making this at home, I decided that it couldn't be a secret anymore and that I had to share it with you all! The pork cooks down in a sweet and spicy green sauce until fork tender, making this the perfect meal to eat as it, or get uber creative and put it in burritos, serve over rice, or even make a breakfast out of it! I would love to see how you make this your own meal. Be sure to tag me on instagram at @hotdogfoodblog with the hashtag #hdfb

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

**Roast the chiles over high heat on the grill, or under your broiler in your oven, until all sides are charred and black. Remove from heat and place into a ziplock bag to steam. This will make it easy to remove the skins. After resting for 20 minutes, remove from the bag and peel off the charred skin. Remove the stem and the seeds, then chop the peppers. This can be done up to 2 days in advance.

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. 

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