Roasted Green Chile Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Roasted Green Chile Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Roasted Green Chile Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon olive oil
• 1 pound boneless pork shoulder,
• cubed
• 4 cloves garlic, chopped
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican
• oregano
• 2 pounds roasted Anaheim or
• New Mexico chiles
• 4 serrano chile peppers, diced
• 1 large russet potatoes, peeled
• and cubed
• 3 roma (plum) tomatoes, chopped
• 1 (14.5 ounce) can vegetable
• broth
• salt to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the olive oil in a Dutch oven or heavy saucepan over medium- high heat

Step 2: Technique & Execution

Add the cubed pork, garlic, onion, cumin and oregano

Step 3: Technique & Execution

Cook and stir until pork is browned

Step 4: Technique & Execution

Cook and stir for a few more minutes, then pour in the vegetable broth

Step 5: Technique & Execution

Reduce the heat to low, and simmer for about 30 minutes

Step 6: Technique & Execution

Add the potato to the stew, and simmer for about 45 minutes