I lived in Taos, New Mexico for about eight years and made this stew with whatever I had available: pork, beef, venison, or chicken. It’s a true comfort food. I roast a pork loin in the morning, then make the Chile Verde in the evening.
NOTE: If you’re not eating low carb, add one large diced russet potato, brown it a bit in the bacon fat, continue with the rest of the recipe, and serve with some warmed flour tortillas on the side.
New Mexican Green Chile & Pork Stew (Chile Verde)
Serves 4 // 527 calories, 24g fat, 53g protein, 9g net carbs
2 pounds boneless roast top pork loin
2 tablespoons extra virgin olive oil or bacon fat
1 cup poblano peppers, seeded and cut into 1-inch cubes
1 cup Anaheim peppers, seeded and cut into 1-inch cubes
2 teaspoons finely minced garlic (about 4 cloves)
2 cups chopped tomatillos
1 6-ounce can chopped Ortega green chilies
1-1/2 tablespoons ground cumin
1/4 teaspoon ground cloves
2 tablespoons chopped fresh cilantro
3/4 cup dry white wine or white wine vinegar
Salt and pepper to taste
Preheat oven to 300 degrees.
Cut the pork into one-and-one-half-inch cubes.
Heat the oil in a large Dutch Oven. When it is hot, add about one-third of the cubes of meat. Cook, stirring, until a browned crust forms.
Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pot and cook until a browned crust forms. Transfer to the platter. Repeat the process with the remaining cubes and transfer them to the platter.
Add the peppers to the fat remaining in the pot and cook, stirring, until soft. Add the garlic and cook about five seconds, stirring.
Return the meat to the pot. Add the remaining ingredients. Cover the pot with a lid and braise in the oven for 3 hours. Uncover, break up the pork a bit with a fork, then braise another 45 minutes or so to reduce the liquid.
If desired, top with crumbled cotija cheese. Serve with keto tortillas or Mexican cauliflower rice.