Spicy Chile Verde Stew

Lately our weekdays have been packed full of all sorts of activities and errands which has left little time for us to make dinner. We’ve been throwing together easy meals, which I honestly kind of love. This is one of them. It requires a little prep time, but other than that you leave it to simmer and do all of the work for you! My kind of dinner!

Spicy Chile Verde Stew

I was originally inspired by this recipe but really wanted to make this stew my own. Since the hubby LOVES pork, I thought I’d use a few tricks from our favorite carnitas recipe to flavor the meat and get it nice and tender. That meant adding lots of lime juice, a blend of seasonings and 4 cloves of minced garlic. Once the pork was fork-tender, I added some onion and jalapeno peppers (our garden is still full of them!), and then a whole lot of liquid.

Spicy Chile Verde Stew

Along with the water and chicken stock I added 1 (16 oz) jar of chile verde salsa. It adds so much flavor and texture to this stew! Once the liquids came to a boil I tossed in the pinto beans and the uncooked rice. 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. After 20 minutes or so the stew was ready and smelled pretty darn incredible! We both loved everything about it, and our little one did too!

Spicy Chile Verde Stew

I hope you’ll give this warm and cozy stew a try! It’s quickly become a favorite and I think you can probably see why! Loaded with both incredible flavor and texture, this is a easy one-pot meal that the whole family will love!

Spicy Chile Verde Stew
 
Prep time
Cook time
Total time
 
Warm, cozy and full of amazing flavor, this spicy chile verde stew is a perfect one-pot meal!
Author:
Yield: 6-8 servings
Ingredients
  • 1 (3-4 lb) boneless pork shoulder or butt, excess fat removed
  • Juice of 4 limes
  • 4 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • ½ yellow onion, diced
  • 3 jalapeños, minced
  • 1 c. water
  • 4 c. low-sodium chicken broth
  • 1 (16 oz) jar chile verde salsa (I love Guy Fieri)
  • 1 {15 ounce} can pinto beans, rinsed and drained
  • ½ c. long-grain rice

  • Garnishes:
  • Cilantro
  • Sour cream
  • Lime wedges
Directions
  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. 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. 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.
  2. Add the onions and minced jalapeños, 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.
Notes
-Try adding fresh hatch chiles for even more flavor!


Recipe source: Life Made Simple