Pork and Green Chile Stew Recipe by Paula Deen

Level: Easy

Time: 100 MINUTES

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  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 5 lb boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces
  • 1 1/2 cups onions, chopped
  • 1 cup poblano pepper, chopped
  • 1 tablespoon jalapeño pepper, minced
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 (16 oz) jar tomatillo salsa
  • 1 (15.5 oz) jar hominy, drained and rinsed
  • 1/4 cup fresh cilantro, chopped


Preheat the oven to 325°F.

In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.

In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.

Pork and Green Chile Stew


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