Pork & Green Chile Stew, High Altitude

Recipe by MzMombo
READY IN: 2hrs 35mins
SERVES: 10-12


  • 3
    lbs pork butt (aka Boston shoulder)
  • 2 -3
    tablespoons vegetable oil
  • 1
    large onion, quartered lengthwise and sliced coarse
  • 2
    garlic cloves, crushed and minced
  • 5 12
    cups water
  • 1
    (14 1/2 ounce) can diced tomatoes, briefly drained
  • 5
    teaspoons chicken bouillon
  • 14
    teaspoon black pepper
  • 3 -4
    cups green chili peppers, roasted, peeled, seeded and chopped coarse, mild or medium heat, fresh or frozen (use the larger amount for store-bought frozen Bueno-type chile, it cooks down more than home-frozen)


  • Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
  • Heat oven to 250°F Move top oven rack to lower-middle position.
  • In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
  • Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
  • Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
  • Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
  • Add garlic and saute until fragrant, about 30 seconds.
  • Add 2 cups water, return heat to high and deglaze pan.
  • Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
  • Bring to a boil.
  • Cover Dutch oven and transfer to oven.
  • Bake 1 hour.
  • Add green chiles and bake for another hour.
  • If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
  • Serve potato-free stew over cooked rice.
  • Freeze leftovers for up to 6 months.