Bobby Flay Green Chile Stew Recipe
This Bobby Flay Green Chile Stew Recipe is warm, rich and full of bold flavor. It is perfect for cold days or family dinners.
Ingredients
- Pork shoulder cut into cubes – 900 grams
- Olive oil – 2 tablespoons
- Onion chopped – 1 large
- Garlic cloves minced – 4
- Green chiles roasted and chopped – 2 cups
- Chicken broth – 4 cups
- Potatoes peeled and diced – 2 medium
- Cumin powder – 1 teaspoon
- Oregano – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Bay leaf – 1
- Fresh cilantro chopped – for garnish
Instructions
Brown the Pork
- Heat olive oil in a large pot over medium heat. Add pork cubes. Cook until brown on all sides. This step builds strong flavor in the stew.
Cook the Onion and Garlic
- Remove pork from the pot. Add chopped onion. Cook until soft and light golden. Add garlic. Stir and cook for one more minute.
Add Spices and Chiles
- Put cumin, oregano, salt and pepper into the pot. Add chopped green chiles. Stir well so spices coat everything evenly.
Return Pork and Add Broth
- Put pork back into the pot. Pour in chicken broth. Add bay leaf. Stir gently and bring everything to a soft boil.
Simmer the Stew
- Lower the heat. Cover the pot. Let the stew simmer for about 60 minutes. Stir sometimes to avoid sticking.
Add Potatoes
- Add diced potatoes to the pot. Cover again. Cook for 25 to 30 minutes until potatoes are tender and stew thickens nicely.
Finish and Garnish
- Remove bay leaf. Taste and adjust salt or pepper. Sprinkle fresh cilantro on top before serving hot.
Notes
- Use pork shoulder for best texture and taste.
- Roast green chiles for deeper smoky flavor.
- Simmer slowly for very tender meat.
- Add more broth if stew feels too thick.
- Taste before serving and adjust spices gently.