Green Chile Stew

Ingredients

• 1.5 pounds Hatch green chiles – roasted, peeled, seeded, chopped
• 2 pounds pork shoulder – trimmed and cut into 1-inch cubes
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil
• 1 large yellow onion – diced
• 4 cloves garlic – minced
• 1 tsp Mexican oregano – crumbled
• 4 cups chicken stock
• 1.25 pounds russet potatoes – peeled and cut into 1-inch pieces
• cilantro – chopped (for serving)
• lime – cut into wedges (for serving)
• flour tortillas – warmed (for serving)

Instructions

1. Roast the chiles: Position an oven rack 6 inches from the broiler and preheat the broiler. Arrange the Hatch green chiles on a foil-lined sheet and broil, turning occasionally, until blistered and blackened in spots on all sides, 6–10 minutes. Transfer to a bowl, cover, and steam 10 minutes, then peel, seed, and chop; reserve any juices.
2. Pat the pork shoulder dry. Season with the kosher salt and the black pepper, then dust evenly with the all-purpose flour.
3. Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat. Brown the pork in 2 batches, turning occasionally, until well browned, 6–8 minutes per batch. Transfer browned pork to a plate.
4. Reduce heat to medium. Add the yellow onion to the pot and cook, stirring and scraping up any browned bits, until translucent, 5–7 minutes. Add the garlic and cook until fragrant, 30–60 seconds. Stir in the Mexican oregano.
5. Return the pork and any accumulated juices to the pot. Add the chopped green chiles (and their juices), chicken stock, and russet potatoes. Bring to a boil, then reduce to a gentle simmer.
6. Cover and simmer, stirring occasionally, until the pork is tender and the potatoes are just tender, 35–45 minutes.
7. Uncover and simmer to slightly thicken and concentrate flavors, 8–12 minutes. Adjust seasoning to taste.
8. Ladle into warm bowls and serve with cilantro, lime wedges, and warm flour tortillas (for serving).