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    By Cathy Colander

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    Green Chile Stew is a hearty Southwestern soup of tender pork simmered with roasted green chiles, potatoes, and hominy in a flavorful broth. Smoky roasted chiles lend a gentle heat that complements creamy potatoes and nutty hominy. Garnish with cilantro and lime for a fresh finish.

    Prep:
    20 min
    Cook:
    60 min
    Total:
    80 min
    Yield:
    6 servings

    Ingredients

    • 2 cup roasted green chiles, chopped
    • 1.50 pound pork shoulder, cut into cubes
    • 1 tbsp oil
    • 1 tsp salt
    • 0.50 tsp black pepper
    • 4 cup chicken broth
    • 2 cup potatoes, diced
    • 1 can hominy, drained and rinsed
    • 1 tsp ground cumin
    • 0.25 tsp dried oregano
    • 0.25 cup cilantro, chopped
    • 1 lime, cut into wedges

    Steps

    1. Roast and peel chiles, then chop.
    2. Brown pork in oil with salt and pepper.
    3. Add broth, potatoes, hominy, and spices; bring to a simmer.
    4. Cover and cook until meat and potatoes are tender, about 45 minutes.
    5. Season to taste and garnish with cilantro and lime wedges.