This extremely flavorful and slightly spicy chile verde stew is a perfect weeknight dinner. It is hearty, filling, and is made entirely in one pot!
Prep Time30mins
Cook Time2hrs45mins
Total Time3hrs15mins
Course: Soup
Cuisine: Mexican
Servings: 6servings
Calories: 110kcal
Ingredients
1(3-4) lbspork shoulder or buttexcess fat removed
4limesjuiced
4clovesgarlicminced
1tbspchili powder
1tspground coriander
1tspground cumin
1tspsalt
1/2yellow oniondiced
3jalapenosminced
1cupwater
4cuplow-sodium chicken broth
1(16 oz) jarchile verde salsa(I love Guy Fieri's)
1(15 oz) canpinto beansrinsed and drained
1/2cuplong grain rice
Garnishes
cilantro
sour cream
lime wedges
Instructions
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.
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!