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Pork and Green Chile Stew

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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, jalapeño 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.