Ingredients
Pork, trimmed and cut into cubes
Flour
Smoked paprika
Mild chili powder
Garlic powder
Olive oil
Onion
Leek (white and light green parts)
Roasted green chiles, chopped
Garlic cloves, minced
Baby potatoes, sliced (Yukon Golds preferred)
Diced tomatoes
Chicken broth
Kosher salt
Chopped parsley for garnish
Optional shredded aged cheese (Parmesan or Asiago)
Instructions
- Coat pork cubes with flour, smoked paprika, chili powder, and garlic powder.
- Heat olive oil in a pot and sear the pork until browned; remove and set aside.
- Deglaze the pot with chicken broth, scraping up browned bits.
- Sauté onions and leeks until soft.
- Add chopped roasted green chiles, minced garlic, sliced potatoes, and browned pork back to the pot.
- Stir in diced tomatoes and pour in enough chicken broth to cover ingredients.
- Bring to a boil, then reduce heat and simmer partially covered for 45–60 minutes, until potatoes are tender.
- Finish with chopped parsley and sprinkle shredded cheese if desired before serving.
Notes
- Swap pork shoulder for ribs or more affordable cuts.
- Use canned green chiles if Hatch chiles aren’t available.
- Adjust spice level by selecting mild or hot chiles or mixing both.
- Thicken stew by adding more potatoes or a slurry of flour/cornstarch near end.
- Add extra meat in smaller cubes for heartier stew without changing thickness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup/Stew
- Method: Searing, simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
