Ingredients:

  • 3 lbs Boneless Pork Shoulder (Boston Butt), cut into 1-inch cubes
  • 2 Tbsp Vegetable or Canola Oil, for searing
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 large Yellow Onion, finely diced
  • 4 large cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 6 cups Low-Sodium Chicken Stock
  • 1 (14.5 oz) can Diced Canned Tomatoes (optional)
  • 2 lbs Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 2 cups Roasted Hatch Green Chiles, peeled, seeded, and coarsely chopped
  • 1/4 cup fresh Cilantro, chopped, for garnish
  • 1 Tbsp fresh Lime Juice

Instructions:

  1. Prep the Pork: Pat the cubed pork dry with paper towels. Season generously with salt and pepper.
  2. Sear in Batches: Heat 1 tablespoon of oil in the Dutch oven over medium-high heat. Sear the pork in 2–3 batches, ensuring not to crowd the pot. Cook until deep brown and caramelised on all sides (approximately 4–6 minutes per batch). Remove the pork and set aside.
  3. Clean the Pan: Add the remaining oil to the pot. Scrape up any browned bits (fond) left by the pork—that’s pure flavour!
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Create the Roux and Spice Base: Sprinkle the flour, cumin, and oregano over the onions and garlic. Stir continuously for 1–2 minutes, creating a smooth, nutty-smelling paste (a roux).
  6. Deglaze and Add Liquid: Pour in 1 cup (240ml) of chicken stock, scraping the bottom of the pot vigorously to incorporate the roux and the remaining fond. Add the rest of the stock and the canned tomatoes (if using). Stir until smooth.
  7. Return Pork and Simmer: Return the seared pork and any accumulated juices to the pot. Bring the stew to a boil, then immediately reduce the heat to the lowest setting, cover, and let it gently simmer for 1 hour 45 minutes.
  8. Add Potatoes and Chiles: After the initial simmering time, the pork should be semi-tender. Add the cubed potatoes and the chopped green chiles. Stir well.
  9. Continue Simmering: Cover and continue to simmer for another 45 minutes to 1 hour, or until the pork shreds easily with a fork and the potatoes are completely tender.
  10. Adjust Consistency and Seasoning: Uncover the pot. If the stew is too thick, add a splash more stock or water. If it’s too thin, simmer uncovered for 10-15 minutes. Taste and adjust salt, pepper, and heat levels as necessary.
  11. Finish: Stir in the fresh lime juice. Let the stew rest off the heat for 15 minutes before serving. Garnish with fresh cilantro.