Ingredients:

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups roasted Hatch green chiles, coarsely chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 3 large Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Pat pork cubes dry, season with salt and pepper, and brown the meat in batches until a deep golden-brown crust forms. Remove meat and set aside.
  2. Reduce heat to medium. Sauté diced onion for 5 minutes until translucent. Stir in minced garlic and cumin, cooking for 60 seconds until fragrant.
  3. Fold in the roasted Hatch chiles, stirring to combine the flavors into a thick paste.
  4. Return the browned pork to the pot. Pour in the chicken broth, scraping the bottom of the pot to release the fond. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the pork is fork-tender.
  5. Add cubed potatoes to the stew. Simmer, uncovered, for 20–30 minutes until potatoes are tender but intact.
  6. Stir in lime juice and garnish with chopped fresh cilantro before serving.