Green Chile Stew with Cornbread

Instructions

1. 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. 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. 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. 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. 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.