Bobby Flay Green Chile Stew Recipe
Love spicy, hearty comfort food? This Bobby Flay Green Chile Stew Recipe delivers big Southwest flavors.
Ingredients
- 2 lbs pork shoulder cut into 1-inch cubes
- 2 tbsp olive oil
- 2 red onions chopped
- 1 lb tomatillos husked, halved
- 4 jalapeños stemmed, halved - seeds optional
- 4 garlic cloves peeled
- 5 cups chicken broth
- 1 cup fresh cilantro leaves
- 2 tsp ground cumin
- Salt and black pepper to taste
- Optional: 1 lb potatoes diced
Instructions
Preheat Oven
- Set oven to 425°F (220°C). Line baking sheet with foil. Ready for roasting magic.
Prep Veggies for Roast
- Toss onions, tomatillos, jalapeños, garlic with 1 tbsp oil. Spread on baking sheet evenly.
Roast Vegetables
- Bake 25 minutes. Stir twice. Veggies soften and char slightly. Smells amazing already.
Brown the Pork
- Heat 1 tbsp oil in Dutch oven. Medium-high heat. Brown pork cubes in batches. Golden crust forms.
Add Roasted Veggies
- Put all browned pork back in pot. Add roasted veggies. Stir to combine flavors nicely.
Pour in Broth
- Add chicken broth and cumin. Season with salt and pepper. Bring to gentle simmer.
Braise Low and Slow
- Cover pot. Oven at 325°F (160°C) for 1.5 hours. Pork gets fall-apart tender.
Blend Cilantro Sauce
- Process cilantro with 2 tbsp water until smooth. Stir into finished stew. Adjust seasoning.
Serve Hot
- Ladle into bowls. Garnish with cilantro. Warm tortillas on side. Dig in!
Notes
- Remove jalapeño seeds for mild heat.
- Fresh tomatillos give bright tang - don't skip.
- Brown pork well for deep flavor base.
- Variation: Add hominy for hearty texture.
- Variation: Chicken thighs instead of pork.
- Potatoes thicken stew naturally.
- Simmer longer for thicker consistency.
- Freeze extra cilantro puree in ice cube trays.
- Serve with lime wedges for brightness.