One-Pot Pork & Green Chile Stew

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Pork shoulder, cubed
• 1 each Yellow onion, diced
• 4 cloves Garlic
• 2 cans (4 oz) Diced green chiles, canned
• 1 1/2 lb Russet potatoes, cubed
• 4 cups Chicken broth
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 2 tbsp Olive oil
• 1 each Lime
• 1/4 cup Fresh cilantro, chopped

Instructions

1. Pat the pork cubes dry and season with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat and brown the pork in batches, about 3-4 minutes per side. Remove and set aside.
2. Add the onion to the same pot and cook 4-5 minutes, until softened, scraping up any browned bits.
3. Add the garlic, cumin, and oregano and cook 1 minute, until fragrant. Stir in the green chiles.
4. Return the pork to the pot along with the potatoes and chicken broth. Bring to a boil, then reduce heat to a low simmer, cover, and cook 35-40 minutes, until the pork is fork-tender and reaches at least 145°F internally (this long simmer takes it well past that, which is what makes the pork tender) and the potatoes are cooked through.
5. Season with salt and pepper to taste.
6. Ladle into bowls, squeeze fresh lime juice over the top, and garnish with chopped cilantro.