do u have a recipe for the pork green chile stew NO WORRIES IF NOT JUST FEELING SERIOUS STEWLUST
i don't have a written recipe bc i've been making it for over two decades at this point lol but uhhhh off the top of my noggin it's like
1.5-2 lbs pork shoulder, cubed (any pork works but shoulder is fatty and cheap, really good for stewing. if i have to use a lean pork i'll usually steal like a tablespoon or so of lard from my tortilla lard to add in for flavor reasons & to help the spices bloom since most of them are lipophilic)
pork seasoning: smoked paprika, black pepper, ancho chili powder, tajin, onion powder, garlic powder, salt
2 or 3 (4 if they're little) sweet onions, diced
chili seasoning: ~3 tbsp ancho and pequin chili (i recommend buying whole and grinding yourself, pre-ground loses flavor much faster ime), few grinds of black pepper, 3 tsp cumin, 3 tsp dried oregano, 1 tsp sweet paprika, 1 tsp cayenne, 1 tsp sumac, a few more shakes of tajin. this is insanely approximate, i don't really measure spices when cooking lol. adjust to taste
a can and a half of light beer, i usually use modelo
tomatoes, either a couple pounds fresh (quartered) or two 28 oz cans of whole peeled plum tomatoes (crushed w hands or a masher, keep and add the liquid)
~1.5 lb roasted green chiles peeled and chopped, i like hatch a lot but i'm out of chile roaster chiles in my freezer so i just grabbed anaheims from the store, roasted them under my broiler, peeled and de-seeded them. keep the veins in if you like heat
3-4 cloves garlic, minced
1 bunch cilantro, chopped
sear the pork with a little neutral oil (not very much, more if you're using lean pork, can also use lard or bacon fat if you'd like) over medium heat, i get it to light gold and then season and finish the sear (keeps the seasoning from burning to the pot), it doesn't need to be cooked through but likely will be if your chunks aren't huge
set the pork aside in a bowl and toss your onions into the pot. salt, deglaze with half the beer, turn your heat up to medium high or high (this is a neat trick w onions, adding liquid will allow you to rush them through the sweating stage and get them to browning faster w more evenly distributed heat), make sure and get all the pot leavings from the pork incorporated. once the beer has evaporated add your chili spices and let those simmer with the onions until both have browned a little, add the remaining beer, allow to evaporate again
add the tomatoes, chiles, and garlic with another pinch of salt. if i'm tryharding i'll sometimes roast the tomatoes under my broiler first w some olive oil but they don't need it, especially if you let this stew a while
let that all simmer together for a bit, i look for maybe a 10% liquid reduction, then add the chicken broth. you can taste at this point, you'll be adding acid at the end and the stew will cook down so keep that in mind for salinity and strength, but your seasoning should be about where you want it to be. adjust based on preference, then add the pork back in
let simmer for at least an hour but ideally upwards of two, it's reeeally really nice and developed if you let it go for like four
taste for salt, then finish with the cilantro and the lime juice
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