Sunday, November 24, 2013

Pork Stew with Roasted Green Chilies for #SRC

This month I was assigned the blog Shockingly Delicious for Secret Recipe Club. I was so excited because I have followed Dorothy's blog for quite some time. I first found her blog when I became a member of Sunday Supper and have loved just about everything I had ever seen her make. 

Then I found out she was not only in the Secret Recipe Club, but she was part of my group. There are so many members of the club that we have the blogs broken down into 4 groups to make is easier for everyone.

I kept hoping I would get assigned her blog. Then that day came and I actually had to choose something to make. Yikes!! That was rough! I think I could have dedicated quite a few days to just recreating the fantabulous dishes she offers on her blog! 

Even though I was tempted by Dorothy's Healthier Santa Fe Frito Pie,  and her Chicken Teriyaki Meatballs, the recipe that screamed my name was her version of Green Chile Stew from The Pink Adobe.

We were not disappointed that I chose this dish!! Rich, meaty, and full of spice. It is the perfect meal for a cool fall night!

Pork Stew with Roasted Green Chilies
Adapted from Green Chile Stew from The Pink Adobe found on Shockingly Delicious 

  • 2 tablespoons olive oil
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced 
  • 1/4 cup flour
  • 1 (15 ounce) can fire roasted diced tomatoes
  • 4 poblano peppers, roasted, peeled, and chopped
  • 2 Anaheim chilies, roasted, peeled, and chopped 
  • 1 tablespoon honey
  • 1 lime, zested and juiced
  • 2 cups chicken stock
  • Salt and pepper
  • Non fat Greek yogurt (or sour cream)
  • Cilantro
  • Lime slices
  • Flour tortillas

Move a oven rack to the top position in the stock. Preheat the broiler to high.

Rub poblano and Anaheim chilies with a bit of olive oil and place them on a baking sheet under the broiler. Broil for about 5 minutes, or until the chilies are charred. Turn the chilies with tongs and place back under the broiled for 5 more minutes. You want a really nice char here.

Place the roasted chilies in a bowl and cover with plastic wrap. Allow the chilies to cool for at least 15 to 30 minutes. Take the chilies out of the bowl and remove the stem, seeds, and skins. A bit of leftover skin is fine, it adds to the char flavor. Chop the chilies.

Heat olive oil in large Dutch oven or soup pot, over medium-high heat. Add pork and cook until lightly browned. Add onion and garlic and cook an additional 5 minutes. Add flour and stir 1-2 minutes. Add tomatoes and the juice, green chiles, lime zest and juice, and honey, salt, pepper. Mix to incorporate. Add stock. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.

Ladle into soup bowls and garnish with Greek yogurt, cilantro leaves, and lime slices. Serve with flour tortillas.

Serves 4 to 6



  1. This stew sounds delicious and so cozy... perfect for the cooler weather!

  2. This recipe sounds nice and spicy and the perfect recipe to make on a chilly day~ Lynn @ Turnips 2 Tangerines

  3. The SW flavors in this chili verde are calling my name. What a great recipe to share!

  4. Your pork stew is similar to one I make, so I know this one is delicious. Great job this month. :)

  5. Bobbi, I'm so glad you picked the stew to try! It's so delicious and comforting. You did a great job; it looks wonderful! Thank you for visiting my blog this month, and for your very kind words.

    1. Thanks Dorothy :) much foodie <3 to you!!

  6. This stew looks perfect on a day like today! I love the flavor combination. Happy SRC day!

  7. I could totally go for that stew right now, it is soooo cold here! Great recipe :)

    Happy Blogging!
    Happy Valley Chow

  8. This looks delicious! Perfect for a cold day!

  9. You choose well Bobbi! I make stew a lot but hardly ever with pork. This recipe sounds like an awesome place to start!

    1. I made a pork stew (that uses a whole bottle of white wine in it) for the first time a couple of years ago and loved it so this really called my name.

  10. Yum! I wonder if this could be used with turkey? (thinking ahead to leftovers ^_^)

  11. This looks like one heck of a stew, love those roasted chilies!

  12. This sounds like the perfect stew for the cold months ahead! Great pick this month :)

  13. Oh, you picked a winner of a recipe! Love her blog too....

    hope you had a wonderful time browsing through the collection of goodies this month!

  14. I love Dorothy's blog too! This was a great recipe to choose for a rainy or snow fall/winter day. Perfect!!