Spicy Chile Verde Stew PT195M https://img1.recipesrun.com/201907/2019/0904/6d/0/703275/300x200x50.jpg 8 servings Ingredients: Lime wedges Sour cream Cilantro 1/2 cup Long-grain rice 15 oz. Pinto beans, rinsed and drained 16 oz. Chile verde salsa 4 cups Low-sodium chicken broth 1 cup Water 3 Jalapenos, minced 1/2 Yellow onion, diced 1 tsp. Salt 1 tsp. Ground cumin 1 tsp. Ground coriander 1 tbsp. Chili powder 4 cloves Garlic, minced 4 tsp. Lime juice 3 pounds Boneless pork shoulder or butt, excess fat removed

Spicy Chile Verde Stew

By jiafei

8 Person
195 Minutes
360 Calories
Warm, cozy and full of amazing flavor, this spicy chili Verde stew is a perfect one-pot meal! Once the pork was fork-tender, Add some onion and jalapeno peppers, and then a whole lot of liquid. 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. Loaded with both incredible flavor and texture, this is an easy one-pot meal that the whole family will love! I hope you’ll give this warm and cozy stew a try!

Ingredients

Garnish

  • Lime wedges

  • Sour cream

  • Cilantro

  • 1/2 cup Long-grain rice

  • 15 oz. Pinto beans, rinsed and drained

  • 16 oz. Chile verde salsa

  • 4 cups Low-sodium chicken broth

  • 1 cup Water

  • 3 Jalapenos, minced

  • 1/2 Yellow onion, diced

  • 1 tsp. Salt

  • 1 tsp. Ground cumin

  • 1 tsp. Ground coriander

  • 1 tbsp. Chili powder

  • 4 cloves Garlic, minced

  • 4 tsp. Lime juice

  • 3 pounds Boneless pork shoulder or butt, excess fat removed

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    Add the onions and minced jalapenos, 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.

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Spicy Chile Verde Stew

Warm, cozy and full of amazing flavor, this spicy chili Verde stew is a perfect one-pot meal! Once the pork was fork-tender, Add some onion and jalapeno peppers, and then a whole lot of liquid. 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. Loaded with both incredible flavor and texture, this is an easy one-pot meal that the whole family will love! I hope you’ll give this warm and cozy stew a try!
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 360 Kcal
  • Prep Time 30 Mins
  • Cook Time 165 Mins
  • Total Time 195 Mins
02 Ingredients
Garnish
Lime wedges
Sour cream
Cilantro
1/2 cup Long-grain rice
15 oz. Pinto beans, rinsed and drained
16 oz. Chile verde salsa
4 cups Low-sodium chicken broth
1 cup Water
3 Jalapenos, minced
1/2 Yellow onion, diced
1 tsp. Salt
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tbsp. Chili powder
4 cloves Garlic, minced
4 tsp. Lime juice
3 pounds Boneless pork shoulder or butt, excess fat removed
03 Method
Step 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.
Step 2
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.
Step 3
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.
Step 4
Add the onions and minced jalapenos, 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.
04 Author
jiafei jiafei
75 Recipes
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