Spicy Chile Verde Stew
Try this Spicy Chile Verde Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tsp. salt
- sour cream
- garnishes:
- lime wedges
- 4 garlic cloves minced
- cilantro
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 yellow onion diced
- juice of 4 limes
- 1 c. water
- 1 (3-4 lb) boneless pork shoulder or butt excess fat removed
- 3 jalapeã±os, minced
- 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
- 1/2 c. long-grain rice
- Carbohydrate 4.75662458333333 g
- Cholesterol 3.9 mg
- Fat 1.26950875 g
- Fiber 0.481533327500025 g
- Protein 0.625243333333333 g
- Saturated Fat 0.7654725 g
- Serving Size 1 1 -8 serving (53g)
- Sodium 199.052333333333 mg
- Sugar 4.27509125583331 g
- Trans Fat 0.0886433333333334 g
- Calories 27 calories
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.
