Tuesday, May 22, 2018

Pork and Green Chile Stew #KitchenMatrixCookingChallenge

We are still cooking Mexican in our Kitchen Matrix group this month.  This week Cam of Culinary Adventures with Camilla, asked us to be inspired by the section for Mexican Soups.

Each Tuesday of 2018 we are making and sharing a recipe inspired by the Cookbook written by Mark Bittman.  Bittman's cookbook is more of a cooking guide than a hard and set recipe book.  

The recipe that inspired me was Bittman's Pork and Green Chile Stew.  It starts off having you roast and peel the chiles.  This method is the easiest that I have found to date.  Line a baking pan with foil and plop on your chiles.  Stick them in a hot oven until they blacken and fall into themselves.  Wrap them up in the same foil that they baked on and let them steam until they are cool enough to handle.  Peel and seed them under running water. 

The stew itself was very easy to make and impressively delicious.  This meal will become a regular in this household.  We could not get enough of it.

I pretty much followed Bittman's suggestions except that I started with pork stew meat and I allowed the stew to cook much longer.  I think stew needs a long slow braise.  I like my stew meat to be fork tender.  We served this up with warmed flour tortillas.  I think it would be delicious over rice too.

#kitchenmatrixcookingproject, #pork, #stew, #chiles, #onepotmeals, #onedishmeals, #braised, #Mexican,
Stew, Soups, One Pot Meals, Pork, Dinner
Yield: 4 servings

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Pork and Green Chile Stew

prep time: 20 MINScook time: 3 hourtotal time: 3 hours and 20 mins
Tender chunks of pork, tomatoes and poblano peppers meld together to make a warm comforting dinner.


6 large Poblano Peppers
2 lbs. Pork stew meat
1 med. onion, cut into large dice
2 cloves garlic, minced
1 (14 oz) can diced tomatoes with juices
salt to taste
Tortillas for serving, if desired


Place the peppers onto a foil lined baking sheet.  Place in a preheated 450* oven for 30 minutes.  Turn peppers over to brown the other side and roast for another 30-40 minutes, until browned all over and falling into themselves.  Remove from oven, wrap and seal the foil over the peppers and allow to steam until cool enough to handle.  Remove the skins, seeds and stems under running water.  Coarsely chop the peppers and set aside.

Place a dutch oven over med high heat.  When pot is hot and the pork and onions.  Season with salt.  Cook and stir until pork juices evaporate and the onion is translucent.  Add the garlic, cook and stir for 30 seconds.  Add the tomatoes.  Fill the tomato can with water and add to the pot. Bring to a boil and add the chopped chiles.  Reduce heat to a simmer, cover and cook until the meat is fork tender, about 2 hrs.  Serve with warm tortillas, if desired.


Adapted from The Kitchen Matrix Cookbook.
Created using The Recipes Generator

Please stop by and see what Mexican Soups the others are sharing.


  1. I think this looks delicious! I will definitely give it a try soon. Thanks for joining in and sharing even while you're on vacation!

    1. Yes, this was not a problem but we'll see about my joining in next week LOL

  2. We loved this stew too! The leftovers were just as good, if not better!

    1. Unfortunately we loved it too much and there were no leftovers LOL


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