Spicy Chile Verde Stew

By jiafei

8 Person

195 Minutes

360 Calories

Warm, cozy and full of amazing flavor, this spicy chili Verde stew is a perfect one-pot meal! Once the pork was fork-tender, Add some onion and jalapeno peppers, and then a whole lot of liquid. Adding uncooked rice allowed everything to “stew” for a little longer and for the flavors to meld together… it also helped the rice absorb all of that goodness. Loaded with both incredible flavor and texture, this is an easy one-pot meal that the whole family will love! I hope you’ll give this warm and cozy stew a try!

Ingredients

Garnish

Lime wedges
Sour cream
Cilantro

1/2 cup Long-grain rice
15 oz. Pinto beans, rinsed and drained
16 oz. Chile verde salsa
4 cups Low-sodium chicken broth
1 cup Water
3 Jalapenos, minced
1/2 Yellow onion, diced
1 tsp. Salt
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tbsp. Chili powder
4 cloves Garlic, minced
4 tsp. Lime juice
3 pounds Boneless pork shoulder or butt, excess fat removed

Method

01

Trim any excess fat off of the pork shoulder and cut it into 2" pieces. Place the meat into a large dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt.
02

Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes.
03

Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes, the liquid should have reduced substantially by now.
04

Add the onions and minced jalapenos, cook until tender. Pour in the water and the chicken broth, salsa, and beans bring the mixture up to a boil. Once the mixture is boiling add the rice, cook until tender. Serve with wedges of lime and garnish with cilantro.

Related Tags

Spicy Chile Verde Stew

3.6

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 360 Kcal
Prep Time 30 Mins
Cook Time 165 Mins
Total Time 195 Mins

02 Ingredients

Garnish

Lime wedges

Sour cream

Cilantro

1/2 cup Long-grain rice

15 oz. Pinto beans, rinsed and drained

16 oz. Chile verde salsa

4 cups Low-sodium chicken broth

1 cup Water

3 Jalapenos, minced

1/2 Yellow onion, diced

1 tsp. Salt

1 tsp. Ground cumin

1 tsp. Ground coriander

1 tbsp. Chili powder

4 cloves Garlic, minced

4 tsp. Lime juice

3 pounds Boneless pork shoulder or butt, excess fat removed

03 Method

Step 1

Trim any excess fat off of the pork shoulder and cut it into 2" pieces. Place the meat into a large dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt.

Step 2

Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes.

Step 3

Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes, the liquid should have reduced substantially by now.

Step 4

Add the onions and minced jalapenos, cook until tender. Pour in the water and the chicken broth, salsa, and beans bring the mixture up to a boil. Once the mixture is boiling add the rice, cook until tender. Serve with wedges of lime and garnish with cilantro.

04 Author

jiafei

75 Recipes

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