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Pulled Pork Hatch Chile Stew Recipe

Recipe by: Glenn n Traci

"My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
  • 2Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
Footnotes
  • Cook's Note:
  • Check peppers for heat and adjust for taste.
Ingredients
  • 6 servings
  • 335 cals
  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 1 cup diced carrot
  • 2 Hatch chile peppers, peeled and seeded
  • 3 cloves garlic, diced
  • salt and ground black pepper to taste
  • 1 1/2 pounds shredded cooked pork
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 (15 ounce) can crushed tomatoes
  • 2 cups cubed potatoes
  • 1/2 teaspoon ground cumin
Nutrition

Amount per serving ( 5 total)

  • Calories:
    335
    17%
  • Fat:
    9.9
    15%
  • Carbs:
    27
    9%
  • Protein:
    34.2
    68%
  • Cholesterol:
    86
    29%

Based on a 2,000 calorie diet

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