Pulled Pork Hatch Chile Stew recipe

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Ingredients

2 tablespoons canola oil
1 yellow onion, diced
1 cup diced carrot
2 Hatch chile peppers, peeled and seeded
3 cloves garlic, diced
salt and ground black pepper to taste
1 ½ pounds shredded cooked pork
¼ cup all-purpose flour
4 cups chicken broth
1 (15 ounce) can crushed tomatoes
2 cups cubed potatoes
½ teaspoon ground cumin

Nutrition Info

334.9 calories
carbohydrate: 27 g
cholesterol: 86.2 mg
fat: 9.9 g
fiber: 4.4 g
protein: 34.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 846.3 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot, cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic, cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.

  2. Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.

Recipe Yield

6 servings

Recipe Note

My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime.

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