Source: possibly the Washington Post Food section
Ingredients
- 2 lb pork shoulder, cubed
- 1 1/2 C onion, coarsely chopped
- 4 cloves garlic, peeled and crushed
- 1 Tbs cumin
- 1 tsp dried oregano
- 25 oz roasted hatch green chili peppers, (drained and diced if using canned)
- 1 C chicken broth
- salt and pepper
Equipment
- Stew pot, such as a 5 qt dutch oven
Directions
- Brown the pork in batches, set aside
- Heat oil in the bottom of stew pot. Add garlic and saute until fragrant, about 30 seconds. Add onions and cook until softened and translucent, about 6-8 mins. Add cumin and oregano, sauté briefly to bloom spices (about 30 seconds).
- Deglaze bottom of pan using chicken broth. Add pork with any accumulated juices.
- To finish cooking:
- Stovetop: Bring to a gentle boil at medium high heat. Cover, reduce heat to medium low, and simmer 1 1/2 to 2 hrs. Check periodically to make sure it isn’t boiling dry.
- Oven: Heat oven to 325 F. Cover stewpot and bake about 2 – 2 1/2 hours. Check periodically to make sure it isn’t cooking dry.
- Finishing: Adjust salt and pepper to taste. Garnish with cilantro if desired. Serve with sides of salsa, hot sauce, sour cream.
Notes
- There’s probably an Instant Pot version of this but I haven’t gone looking for it yet. Timewise it probably is the same but at least with an IP you don’t have to babysit your stew.