Tender chunks of pork and soft potatoes simmered in a smoky, spicy broth made from roasted Hatch green chiles. This iconic New Mexico dish is the ultimate comfort food, perfect for a chilly evening.
Prep20 min
Cook90 min
Servings4
Serving size: 1.5 cups
837cal
41gprotein
59gcarbs
48g
Ingredients
1.5 lb pork shoulder (cut into 1-inch cubes)
2 tbsp all-purpose flour (optional, for dredging pork)
1.5 tsp salt (divided)
0.5 tsp black pepper (freshly ground)
2 tbsp vegetable oil
1 large yellow onion (chopped)
4 count garlic cloves (minced)
1.5 cup roasted green chiles (peeled, seeded, and chopped (preferably Hatch))
Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
About Green Chile Stew, Flour Tortillas and Pinto Beans
Hearty, perfectly spiced green chile stew with warm tortillas. A fiber-rich, soul-satisfying comfort food!
This southwest dish is perfect for dinner. With 2014.24 calories and 119.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 lb russet potatoes (peeled and cut into 1-inch cubes)
1.5 tsp ground cumin
1 tsp mexican oregano
0.25 cup cilantro (freshly chopped, for garnish)
4 count flour tortillas (warmed, for serving)
Instructions
1
Prepare and Brown the Pork
Pat the pork cubes dry with paper towels. In a medium bowl, toss the pork with 1 tsp salt, 0.5 tsp black pepper, and the optional 2 tbsp of flour until evenly coated.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Working in two batches to avoid overcrowding, add the pork to the pot in a single layer. Brown on all sides, about 5-7 minutes per batch.
Use a slotted spoon to transfer the browned pork to a clean plate and set aside.
2
Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the same pot, using the moisture from the onion to scrape up any browned bits (fond) from the bottom.
Cook for 5-6 minutes, stirring occasionally, until the onion has softened and become translucent.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3
Build the Stew and Simmer
Return the browned pork and any accumulated juices to the pot.
Add the chopped green chiles, chicken broth, ground cumin, Mexican oregano, and the remaining 0.5 tsp of salt. Stir well to combine.
Increase the heat to bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes. This initial simmer tenderizes the pork.
4
Add Potatoes and Finish Cooking
Uncover the pot and add the cubed potatoes. Stir them into the stew.
Replace the cover and continue to simmer for another 25-30 minutes, or until the potatoes are fork-tender and the pork is very tender and easily pulls apart.
5
Rest and Serve
Remove the pot from the heat and let the stew rest for 5-10 minutes. This allows the flavors to meld further.
Taste and adjust seasoning with more salt if needed.
Ladle the hot stew into bowls, garnish generously with fresh cilantro, and serve immediately with warm flour tortillas on the side.
146cal
3gprotein
20gcarbs
6gfat
Ingredients
2.5 cup All-Purpose Flour (About 300g)
1.5 tsp Baking Powder
1 tsp Salt
0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
0.75 cup Warm Water (Approximately 110°F / 43°C)
Instructions
1
Combine Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat (3 minutes)
Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3
Form and Knead the Dough (5 minutes)
Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4
Rest the Dough (30 minutes)
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5
Divide and Roll (10 minutes)
After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
Keep the dough balls covered with the towel to prevent them from drying out.
On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6
Cook the Tortillas (10 minutes)
Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7
Keep Warm and Serve
As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
