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Pork & Green Chile Stew Recipe

Pork and Green Chile Stew Recipe

Hello! I trust everyone’s new year is off to a great start. We’re already starting the second full week of the year, and I think that’s pretty darn cool. I’ve been approaching 2015 with a fresh perspective and a new approach to my workdays. Since the new year I’ve imposed a stricter schedule on myself to as to how many hours I’m going to work per week and which hours of the days those will be. Here’s the catch: I’m working less, not more.

Really, though, that’s where the challenge comes in. I’ve been doing my best to fit what I feel is a full-time effort into 20 hours per week of actual work. I’ve been working efficiently and effectively. I’ve been saying “no” to distractions and “yes” to focus. I’ve been pushing myself pretty hard between the hours of 11:00 am and 3:30 pm daily, to say the least (I build in 30 minutes for various breaks). Overall, I’ve been satisfied with where this has taken me.

However, one thing my new schedule has left me little time for, though, is this site. Truthfully, though, that’s on purpose. In the past few months, I’ve definitely been posting less and less here. I know people have noticed. I know that I’ve noticed. Right now I just don’t feel called to be here more often than about once per month. My freelance writing projects are taking off, and I’m still doing my audio transcription work to augment income as well. Plus my nine month coaching training program kicks off in two weeks. Through all this, cooking just hasn’t been something that I’ve been feeling super inspired to do. Of course, I still cook often because we need to eat, but I haven’t really been producing much to bring to you here.

I’m taking this time as a mental break. I just felt like I forced myself so long to keep up here that I really don’t have the will for it anymore. I have been taking a step back and away from creating recipes to just cook other people’s recipes that look delicious or that move me to really want to cook. I’m on a journey to get reconnected with food and the love that I once felt for cooking and production. So often it feels like something I have to do therefore it becomes something I don’t want to do. Writing has replaced cooking in my heart so I’m working on carving out a new niche for cooking in my life.

Overall I feel positive about everything, though. Yeah, it’s hard to have a food and culture blog and not really want to write much about either, but I’m meeting myself where I am. I’m taking the time I need to restore and rejuvenate my energy and enthusiasm stockpiles for the task of cooking. I can feel in my bones that things will be okay. I know deep down inside that they will. All the other areas of my life are going really well so I feel like I have the capacity to dedicate to solving this problem…. Because I really do want to solve it. I want to cook again. I want to create again. I want to feel the love again…

So let’s chat a little about the recipe at hand. I’m not one of those who will just pop up a recipe and not actually say anything about it in the text. Truth told, I don’t get it. I like context for recipes which is why I provide it when I publish them. Also, this recipe is one that I created recently and felt inspired to bring to you. I’d always heard about green chile and pork stew but really had never had it. When I was at my Mom’s in South Texas last fall, we had some at a barbecue joint as one of our sides, and I was smitten. I mean, seriously, it’s basically pork, potatoes, chiles, and tomatoes. What’s not to love? When I got home, I whipped up this recipe, and I was so pleased with what I created that I decided to bring it to you here.

Overall, this is a pretty easy recipe to prepare. It just takes a while to cook. Therefore, this makes a great weekend cooking meal but maybe not necessarily something you want to start working on at 7:00 pm on a weeknight. Best part of this dish (besides the taste) is that it reheats beautifully. I love dishes that reheat well. It’s basically how I feed Jeremy for lunch all week every week. We are a leftovers-centric household, and that works really well with our food budget, too. It also helps build efficiency into my cooking, which I greatly appreciate these days…

In the end, thanks for reading and thanks for listening. Also, thank you for being here. I will keep up with this blog, even if once per month. I hope you still are enjoying it, and if you have any ideas/suggestions/etc., please feel free to leave them in the comments for me. I don’t know if it’s common for people to feel this way about cooking, but I’d love to hear about it if you can relate…

Yield: 4-6 servings

Pork & Green Chile Stew

This pork and green chile stew recipe is packed with pork shoulder, roasted Anaheim chiles, potatoes, tomatoes, and seasonings. It's perfect for winter weekends.


  • 2 pounds Anaheim chiles
  • 2 tablespoons neutral oil (olive, grape seed, safflower)
  • 1 pound pork shoulder, cubed
  • 1 teaspoon kosher salt
  • 1 large yellow onion, chopped
  • 1 cup of finely chopped celery
  • 1 tablespoon minced garlic
  • 1 cup thinly sliced shiitake mushrooms
  • 1 quart chicken stock
  • 1-10 ounce can diced tomatoes and chiles
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon kosher salt
  • 1 pound of Russet potatoes, skin on, large diced
  • 1/2 cup finely chopped cilantro leaves


Roasting the chiles:

  1. Turn on your oven’s broiler to high and place the chiles on a baking sheet lined with parchment paper.
  2. Roast the chiles under the broiler for up to 20 minutes, turning halfway through the cooking time.
  3. Place in a metal mixing bowl and cover with plastic wrap and allow to steam for 20 minutes (makes skins easier to remove).
  4. Scrape off burned skin and remove stems and seeds. Place cleaned peppers in a separate bowl.
  5. After cleaning all of the peppers, finely chop them then set them aside until needed.
  6. This step can be done up to five days ahead of time. Refrigerate cleaned peppers in an air tight container.

Preparing the stew:

  1. Heat the oil over medium high heat. Add the pork shoulder and the first teaspoon of kosher salt, and cook until brown and crispy on all sides, about 3-5 minutes.
  2. Add the onion and celery, stir well, and continue to cook until the veggies soften, about 10 minutes.
  3. Add the mushrooms, stir well and continue to cook for 2-3 minutes until mushrooms are softened and shiny.
  4. Add garlic and stir well. Cook for about one minute, until garlic is fragrant.
  5. Add the roasted chiles, chicken stock, canned tomatoes, cumin, oregano, and the second teaspoon of kosher salt. Stir well and bring to a boil.
  6. Once pot is up to a boil, reduce to a simmer. Cover the pot and continue to cook for 30 minutes, stirring occasionally to prevent sticking.
  7. After 30 minutes, add the potatoes, stir well and cook for 30 more minutes, until potatoes are softened. 
  8. When ready to serve, stir in the cilantro leaves before doing so.

Inspirations for my dish:

  • The Food Network's recipe
  • Nedra Valdez's recipe, published on The Food Network
  • Aileen O'Catherine's recipe, published on About Travel (Albuquerque)
  • Six Pack To Go's recipe, published on AllRecipes
  • Shockingly Delicious's recipe

Some education on how to roast chile peppers: 

Prep:30 min

Cook:2 hours

Total:2 hours 30 min

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