Chile Verde Roasted Pork Stew

Since I had several pounds of shredded pork, I decided to make a stew out of the leftovers.  This stew is an interpretation of a chile verde pork stew but with an addition of red chili flavors.  Chile verde with pork is usually green and looks a lot like salsa verde.  This stew has the flavors of a green chili with the addition of red chili flavors like paprika, chili powder, and ancho chilis.  It turned out really well and I enjoyed all the layers of flavor this stew had. The recipe isn’t too difficult to throw together and it is a great way to use leftover pork roast. I recommend saving the bone from the pork shoulder and throwing it in this stew for added flavor.

Chile Verde Roasted Pork Stew
(Makes 10 Quarts)
Printable Version

Ingredients:

• 2 large white onions, chopped
• 4 cups sweet corn
• 2 tbsp butter
• 2 tbsp olive oil
• 4 serrano peppers, minced
• 2 jalapenos, minced
• 3 green bell peppers, chopped
• 8 small potatoes, softened and chopped
• 2 boxes chicken stock
• 43 oz. pinto beans
• 4 cloves garlic, minced
• 1 tbsp paprika
• 3 tbsp cumin
• 3 tbsp oregano
• 3 tbsp chili powder
• 3 tbsp honey
• 1 tsp cayenne
• 2 tbsp ancho chili powder
• 7 cups salsa verde
• 9 cups shredded chile verde pork
• 1 ham bone
• salt and pepper to taste
• slices of avocado, garnish
• sour cream, garnish
• cilantro, garnish

Directions:

1. In a pan warm the butter and olive oil. Sweat the onion and green peppers until soft, about 10 minutes.
2. Add the garlic, minced jalapenos and serranos and saute for several minutes.
3. In a large 10 qt. pot, combine the pinto beans, corn, potatoes, salsa verde and onion/pepper mixture.
4. Add the stock, ham bone, cumin, paprika, oregano, chili powder, ancho chili powder, and honey.
5. Simmer for 8 hours, stirring occasionally.
6. Add the shredded pork in the last hour of cooking.
7. Remove the bone and serve with avocados, sour cream, and cilantro.