Bobby Flay Green Chile Stew Recipe
Do you love bold, spicy food? This Bobby Flay Green Chile Stew Recipe is a winner. It is warm, comforting, and full of flavor.
Equipment
- Large Dutch Oven
- Sharp Chef Knife
- Large wooden spoon
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Vegetable peeler
Ingredients
- PORK SHOULDER cubed 2 lbs
- ROASTED GREEN CHILES chopped 2 cups
- CHICKEN STOCK 4 cups
- large WHITE ONION chopped 1
- GARLIC minced 4 cloves
- large RUSSET POTATOES peeled and diced 2
- CUMIN 1 tbsp
- DRIED OREGANO 1 tsp
- VEGETABLE OIL 2 tbsp
- SALT 1 tsp
- BLACK PEPPER 1/2 tsp
- FRESH CILANTRO chopped 1/4 cup
Instructions
- Prepare the Pork Cut the pork into small, even cubes first. Season them well with salt and black pepper.
- Sear the Meat Heat oil in your large Dutch oven. Brown the pork in batches until golden. Remove the meat and set it aside.
- Sauté the Aromatics Add the chopped onions to the hot pot. Cook them until they are soft and translucent. Stir in the minced garlic for one minute.
- Add Spices and Chiles Stir in the cumin and the dried oregano. Add the chopped green chiles to the pot. Mix everything well to release the scents.
- Simmer the Stew Pour the pork back into the pot. Add the chicken stock and the diced potatoes. Let it simmer on low for one hour.
- Final Thickening Cook until the pork is very tender. The potatoes should be soft but not mushy. Taste it and add more salt if needed.
Notes
➡️ Use fire-roasted chiles for a better smoky taste.
➡️ Do not crowd the pan when browning meat.
➡️ Cut potatoes into equal sizes for even cooking.
➡️ Let the stew rest before serving for flavor.
➡️ Add a squeeze of lime for extra brightness.
➡️ Brown the pork deeply for a richer broth.
➡️ Use low heat so the pork stays soft.