Roasted Green Chili and Pork Soup/Stew

Roasted Green Chili and Pork Soup/Stew

Roasted Green Chili and Pork Stew

Olive Oil

2 lbs pork sirloin roast, cubed

Flour

Salt & Pepper

1 small yellow onion, peeled and diced

1 cloves garlic, minced

2 tsp kosher salt

1 tsp black pepper

1 1/2 tsp cumin

1 1/2 tsp Mexican oregano

2 Tablespoons flour

3 cups chicken broth

2 cups diced roasted green chilis

In a small shallow dish or pie plate, whisk together a small amount of flour, salt and pepper.  Toss the  cubed pork in the flour, shaking off excess.

Heat 1-2 tablespoons of olive oil in a Dutch oven over medium to medium-high heat.  Brown the pork cubes in batches, browning all sides.  Don’t crowd the meat, and remove to another plate as they become browned.  Add oil and let it heat as needed as you keep adding the pork.

In the meantime, use a small blender or immersion blender to blend the green chilis.  I liked the blended chilis in the stew better than just adding the diced chilis.

Once all the pork is browned, add more olive oil if needed, and add the onion and garlic.  Stir just until fragrant, then add the salt, pepper, cumin and oregano.  Stir together until it is also fragrant, adding some chicken broth if the spices start to stick.  Add some chicken broth to deglaze the pan and stir up all the brown bits.  Shake in the flour over the mixture, stirring constantly to make a roux.  Stir until the mixture starts to brown and smells good (I didn’t want to say fragrant again!).

Slowly whisk in the chicken broth, then add back the pork, and add the green chilis.  Bring to a boil, then reduce to a simmer.  Let simmer uncovered for at least 30 minutes until thickened, and the flavors are blended.



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