This hearty stew combines the smoky flavor of roasted green chiles with tender vegetables and savory spices for a comforting meal. Perfect for chilly days, it’s easy to make and full of bold, satisfying taste.
Start by heating the olive oil in a Dutch oven or a heavy pot over medium-high heat. Toss in the cubed pork, garlic, onion, cumin, and oregano, stirring everything together until the pork gets nicely browned. Keep cooking and stirring for a few more minutes to let the flavors develop, then pour in the vegetable broth. Turn the heat down to low and let it simmer gently for about 30 minutes.
Next, add the potatoes to the pot and let everything simmer for another 45 minutes. While the stew simmers, roast your green chilies—once they’re charred, peel off the skins, remove the seeds, chop them up, and throw them into the stew along with the serrano peppers. If the stew seems too thick or dry at any point, just splash in a little water.
Once the potatoes are tender and the pork is falling apart, stir in the tomatoes and cook for another 10 minutes. When everything’s heated through and the flavors have melded together, your stew is ready to be served.
- Roast the chiles and vegetables until they develop a nice char for extra smoky flavor.
- Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
- Let the stew simmer gently to allow the flavors to meld and the meat to become tender.
This dish brings together bold flavors with a smoky depth that warms you from the inside out. The combination of tender meat, green chiles, and roasted ingredients makes it both comforting and exciting. It's perfect for sharing on chilly days or whenever you want a hearty, satisfying meal.
Serve this stew with warm tortillas or crusty bread to soak up the rich broth. A side of fresh cilantro and diced onions adds brightness. For a creamy contrast, offer a dollop of sour cream or a sprinkle of shredded cheese.
Allow the stew to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days. You can also freeze portions for up to three months and reheat gently on the stove or in the microwave.
