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Santa fe-style green chile stew with pieces of chicken and chopped red peppers in a white bowl with a red napkin on a wooden table.

Santa Fe-Style Green Chile Stew

braised pork, green chiles, cilantro

STARS

Slowly braise pork in green chiles and a special mix of Southwestern spices until tender and succulent. Serve with a side of steamed rice to soak up the sauce and cilantro leaves for a hit of freshness with each bite.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Stew

  • 2 pounds pork shoulder, diced into 1-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, mined
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 4 cups beef broth
  • 2 jalapeños, deseeded and diced, divided
  • 1 teaspoon dried oregano
  • 1 can roasted red peppers, drained and diced

Cilantro Rice

  • 2 cups white rice
  • ½ cup chopped cilantro
  • Salt and pepper
Directions
1
Pat the pork dry with paper towels and sprinkle with salt and pepper. Heat a large pot over high heat with 1 tablespoon canola oil. When hot, add the pork and sear on all sides, working in batches to avoid crowding. Transfer the seared pork to a plate. Pour off most of the fat in the pan. 
2
Heat the remaining 1 tablespoon oil over medium heat. Add the onion, garlic, cumin, onion powder, garlic powder, and coriander and cook, stirring, until the onions are softened, reducing heat as necessary. 
3
Add the seared pork, broth, and half of the jalapeños and bring to a boil. Reduce the heat to a simmer for 10 minutes. Turn off the heat. Add the remaining jalapeños, oregano, and season with salt and pepper. Let cool slightly, skim the fat from the surface and fold in diced red peppers. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
5
To serve, divide the rice and chili between bowls.

Santa Fe-Style Green Chile Stew

braised pork, green chiles, cilantro

STARS

Slowly braise pork in green chiles and a special mix of Southwestern spices until tender and succulent. Serve with a side of steamed rice to soak up the sauce and cilantro leaves for a hit of freshness with each bite.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Stew

  • 2 pounds pork shoulder, diced into 1-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, mined
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 4 cups beef broth
  • 2 jalapeños, deseeded and diced, divided
  • 1 teaspoon dried oregano
  • 1 can roasted red peppers, drained and diced

Cilantro Rice

  • 2 cups white rice
  • ½ cup chopped cilantro
  • Salt and pepper

Directions

1
Pat the pork dry with paper towels and sprinkle with salt and pepper. Heat a large pot over high heat with 1 tablespoon canola oil. When hot, add the pork and sear on all sides, working in batches to avoid crowding. Transfer the seared pork to a plate. Pour off most of the fat in the pan. 
2
Heat the remaining 1 tablespoon oil over medium heat. Add the onion, garlic, cumin, onion powder, garlic powder, and coriander and cook, stirring, until the onions are softened, reducing heat as necessary. 
3
Add the seared pork, broth, and half of the jalapeños and bring to a boil. Reduce the heat to a simmer for 10 minutes. Turn off the heat. Add the remaining jalapeños, oregano, and season with salt and pepper. Let cool slightly, skim the fat from the surface and fold in diced red peppers. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
5
To serve, divide the rice and chili between bowls.