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Green Chili Pork Stew on the Egg

Ross in VenturaRoss in Ventura Posts: 7,233
edited 6:46PM in EggHead Forum



I seared the Poblano and Jalapeno Peppers on Fri.

The ingredients
Four batches of pork shoulder simmered to a whit coating
Onions and garlic until sweated
Everything is in the DO
Cooked at 275*+ with the lid off

Served with Jack Cheese and Tortillas, very nice on a cool evening


New Mexico-Style Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 lbs boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
2 cups chicken stock
2 cups beef stock
¼ cup tomato puree
3 t 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.

Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

Serves 10


  • "Sparky""Sparky" Posts: 6,024
    Looking good there Ross :woohoo: I bet that would make for some good cold weather comfort food :) Thanks for sharing man ;)
  • It's a keeper Doug

  • looks great.Got turned on to green chile pork stew about 10 yrs ago when friends from new mexico made it. Not something made by wonderful southern ohio grandmas when I grew up. That started me growing chile peppers here to go with our usual assortment of bell and hot peppers which are common to this area.Big Jim, Sandia, Barker, and others do well in our climate.
  • Enjoy your chili growing Mike

  • Ross,

    Looks really good! Bout half a dozen more jalapenos and some serranos would suit me. Pork shoulder?



    Caledon, ON


  • I can't make any hotter, Jackie can't take it. tenderloin is to expensive for chili

  • rsmdalersmdale Posts: 2,472
    That looks really tasty for a nice cool day.


  • Thanks Dale

  • :laugh: good job, Ross!

    Your recipe says "serves 10" but that just means 5 good sized bowls :whistle:

    Now you just need some of this cold and snowy weather to really make it "New Mexico Style" :ohmy:

    You are really the West Coast's answer to Florida's Richard with such great recipies :woohoo:
  • Thanks Kari, I almost doubled the recipe in my 9qt DO. Richard has many more recipes than I do B)

  • GunnarGunnar Posts: 2,305
    Nice pot of stew. I'll have to give the potatoes a try soon. What does the vinegar do for the flavor?
    LBGE      Katy (Houston) TX
  • HossHoss Posts: 14,600
    Yummee lookin COMFORT food! :)
  • Thanks Barry, the vinegar smoothes it out

  • It was Yummee Hoss, i'm going to have some for lunch!

  • roosterrooster Posts: 252
    Man that looks good!!!! nice Ross.
  • Thanks Jr

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