Authentic Green Chile Pork Stew | A Hearty Southwestern Dish

When it's cold enough to freeze your mustache, I got the perfect stew to thaw them cowboys out. Hey, welcome into camp. And it might look a little different. It might Good Lord blessed us with some snow. We had about 10 or 11 ines the other day and woo it was nice. Now it's getting a little slushy. But you know what mud makes? Mud makes things grow. But when it freeze at night and it thaw out then it freeze, it just does so much better. And it is a perfect day for what a cold weather recipe it is. And be sure and give this video a like and make sure you're subscribed because a lot of people say, "Hey, I was unsubscribed." Check the little deal. make sure you are. But what could you ask for on a better day like this than green chili pork stew? But the thing I think that really makes this, sure, there's two stars to the show. Really, three is the pork is the chilies that are in there because they're charred and roasted, but also the tomtillos. So many people leave that ingredient out. When you can char them totmatillos and then bring them back into it, blend it all together, that sauce that's in there with that pork, it just makes you want to slap your mama upside the head with your tongue because you know it's so good and you wondering why you didn't have it before now. So, if y'all are ready to take a big old bite out of the Southwest, join me. And we're talking about flavor. I'm talking about some of the best peppers in the world. Pablano pepper. Got a white onion. Now, I had an old Mexican man that used to be out there with me in Hila, and I'd grab a yellow onion if I was making like enchiladas or something. He said, "Never do that. It's always a white onion in Mexican food." So, I need y'all to leave me a comment down there, too. A lot of y'all out there are better cooks than me, cooked old traditional Mexican dishes. Give me a comment and say, "Hey, that's right. We're going to use a white onion." What do we got? Tomatillos. I think a secret ingredients that so many people leave out at times. Now, I like to heat mine up a little, too. Two jalapenos. And if you want more than that, get you a chili dear ball or maybe even some serranos and put in there some green chilies from the Hatch Country and garlic. Little seasoning, broth, meat. Get you a tortilla and let's go to town. But they ain't going to do nothing just sitting here. So, I'm going to meet y'all over at the fire. We're going to throw them on there and get to roasting. This is a fell that come into camp today. Well, he was out here when I got here and uh he was wanting to help me cook. He said that he come from way up north of the Arctic Circle and me and him was Ken in some way. So, >> I mean, the mustache is pretty close. >> Yeah. I mean, he was a lot bigger guy when he left up there, but he come down here. He thought out just a little, but he's had a long journey. I'm going to give him some of this green chili pork stew today cuz it'll warm him up, might even melt his heart. We got them all roasted. We did. Now, the peppers will end up taking the skin off them. The tomatillos, I want that char to be on there. It's just going to give me more flavor. But you've seen the snowman participated in this. He gave me a little snow. Put these in here, cover them, just let them steam for a little bit. Also do this. Put them in a Walmart plastic sack. Sprit you some water in there. tie it up, throw them over to the side, let them sit 10 or 15 minutes. They peel so much easier. But that's where all this flavor is coming about. And then we're going to throw it in the blender, add a little chicken broth, and get after it. So, can you take the heat or not? We leave the seeds in or take them out. One of them come out, one of them staying in. Well, due to the magic of TV and three little squirrels and a chipmunk and a goat up front running a little fan, we got us a blender in camp. But first, we got to have a little chicken broth in there. And we're just going to say about I'd say that much. In go the garlic and everything that we roasted. All the flavor, all the magic happens right here. Don't get no better than this. The first time I ever had this when I was guiding Elk Hunters and we stopped at a little place and I got me some of this. The chilies or the onion or the garlic, none of it was run through a blender. It was all just chopped and mashed and chopped and mashed and chopped and mashed to where it sort of like a puree. It wasn't blended at all and then they put it in there. But I have had it to where everything is just diced up and you just throw it in the pot. I like it blended cuz I think it makes it a little smoother. bacon. Got to have it. It's called green chili pork stew. Got to have some more pork than just the pork butt that we're going to put in here. Bacon's going to bring about some more flavor, but I need to live have a little of that rendered down bacon grease in there that goes in there with it. Don't tell me that you ain't never heard of this cuz I know you have. It'll make you ride that pony faster. Yes, sir. So, skillet is hot. Bacon is chopped up. There's two dishes that I love more than anything this time of year. One of them is green chili pork stew. The oven is chili Colorado. If y'all hadn't checked that video out, be sure you do because we cooked it in a blizzard. Long before it became a regional staple, this stew grew out of the Spanish colonial kitchens of the Southwest, where cooks had to feed families, ranch hands, and travelers with limited ingredients. What they have on hand that was chilies, pork, onions, and thyme. Pigs were one of the most practical animals for frontier living. They required little land, could be fed scraps, and nearly every part could be used. Green chilies were just as important. They thrived in the high desert climate, were harvested in the late summer and preserved through roasting, drying, or freezing. Long before refrigeration, once winter hit, those chilies became the backbone of cold weather meals. Unlike red chili dishes, which often relied on dried pods and longer cooking sauces, green chili stew was faster, brighter, and built for the season right after harvest. It was common to cook in large pots outdoors, letting them simmer while the other work was being done, ranching, rail work, or household chores. Over time, green chili pork stew became deeply tied to New Mexico, especially around the Hatch Valley area, where the soil, the altitude, and the climate produced chilies with a distinct balance of heat and sweetness. There was never one correct version because the stew was never about precision. It was about feeding people well, keeping them warm, and using what you had on hand. The stew crosses cultures blending Spanish, Mexican, native, and Anglo influences into something practical, filling, and unmistakably southwestern. How about a tortilla? Big mate says, "That is not beef. It is not pork. It is just a tortilla." Duke says, "It's all right. They're soft and easy to chew. Since you're a big dog, Cletus, you're going to get a whole one." There you go, buddy. And we have no idea where Satie is. >> No, Satie's behind you. >> Oh, Luke. blue. There you go. Green chili is the star of this meal, but the best supporting actor that's going in there with it, the pork butt, pork shoulder, whatever you want to call it, it's the same thing. Now, today, which I really last night, I cook mine in a crock pot, but I'll tell you a little secret. I like to put them out there on the smoker for just a little while, let them smoke, then bring them in there in the crock pot and just let them cook all night. And I ain't running outside in the snow to see what the smoker temp was. But if you're going to do these, I always like to season the pork butt ahead of time. Just set it down on the table, take a knife, score the fat part, the fatty side of it, just score it, and then turn it over. Season it really well. But you do you do you need a binder? You people out there that's cooking a lot of pork butt, here's another question for you. Do you use a binder on your pork butt? If you do, try our green chili sweet and spicy mustard because it goes really well. But I like to coat it all, season it about 12 hours before I ever get ready to cook it. It just brings out more flavor. Slow cook is always best. Now, if you're going to just take the whole pork butt to the smoker, preheat that thing to about 270°. And depends on what country you're in. If you're cooking, if you like to use a hickory with it, you can. I like to pair mine with a little bit of oak, little bit of cherry or apple because I just think it brings out so much more flavor. But I'm going to let it cook, let it be smoking for probably about an hour. Let all that smoke get in there and penetrate. Then I like to wrap them or either put them in a foil pan, cover them right there because then I get them drippings. I get that broth that's really good and it goes so well in so many things. Now, if y'all are interested in smoking it, we've got a whole video to show you how. The link will be down there below. Click on the video, watch it, but just make sure you get it good, done, and tender. Well, let's see how tender it got. Mage. Now, chop it, shred it, whatever you want. I don't care. But I like the way that's sort of falling apart right there. And I try to use four to five pounds because a pork butt when you get it weighing seven or eight, it's going to shrink. So whatever you want to put in there, you do it. Now I have known people to change this up and call it green chili beef stew. And you can use chopped brisket, something like that works just as well. Time to go to pot with it. ideas. Now, I'm one of these people, and y'all know it because y'all seen it for a long, many years. If you're going to have something and meat is involved, you don't script on the meat. It's called green chili pork stew for a reason. Not just to taste the pork. I want a three or four bites and every spoonful. Is a pot going to be full? Probably so, but that's what it's about. I'll meet y'all back over the fire. We're going to let it simmer, but before we do that, we'll add a little chicken broth. Well, on and simmering it is. Now, I put a whole box of chicken broth the time you count that that was in the blender. So, you don't go with your consistency. Me, I need a little more. So, you add accordingly. And if you ever think you need to thicken it for this dish and a lot of other dishes that have a really a Mexican food distinction to them, add corn masa. Not flour, not cornstarch, but the corn masa, it just makes it go, man, you have hit it on the head. Right there you have. I like to use our chili seasoning. It'll change the color just a little, but not much. and our mosquite seasoning and a little ancho chili powder. Give it a good stir cuz we'll taste at the end to see what we're lacking. But I think really the only thing it's lacking is in a bowl with a spoon and a flour tortilla. We're going to let this simmer over a medium low heat for about 45 minutes till all them flavors get blended well. Every once in a while you go by there and stir it. If you need to add some more broth, you do so. I wish y'all could smell that. Better than all that, I wish you was here to join me just to taste it because there is so much flavor in here and so much aroma coming out of this bowl. And while y'all wasn't watching a while ago, I done had one bite. This stuff here is on the money. Solid gold. Pork so tender it just melts in your mouth. >> You got a little something hanging from your mouth there. >> Well, oh, leftover. Really, I think when you blend that sauce, it's a tomatillos that really are the star. But the char is what does it brings out so much flavor that you got in there. Don't skip any of this because you need to make it and it's oh so easy and it'll warm you up on the coldest of days. Hey, before y'all quit me, I got a couple of big announcements I do. Our podcast is already out there going and y'all can join us every Sunday and watch it on our YouTube channel, but also on your favorite podcast platform. And also, if you need to keep up with your dates and make sure you don't miss that podcast, get you one of these Kent Rollins Cowboy cooking calendars. They are out there now full of what? Shen's great pictures from different ranches we've been on across the United States. Don't get no better than that. Oh, and I almost forgot one more thing. I'm going to be at Layman's there in Kidron, Ohio again this April. So, be sure and look on the website. Everything will be there where you can join us that day. It'll be a great time. But it is with pride, honor, and privilege that I tip my hat to all the servicemen and women and all the veterans that have kept that old flag of flying over camp. We commend you all. We do. Rest of you, get on up in here. My feet's cold and wet and I'm hungry and I'm tired and I'm f to eat me some of this. Give you a big old hug. God bless you each and everyone and I'll see you down the green chili pork stew trail. Well, did you enjoy the show? Probably the first thing you ever seen. You know, I don't know if you got cable up there where you're at up there on the North Pole, but we're glad you dropped by. You come back anytime. Come back this summer. Weather's no better.

Printable recipe below! If you're looking for a hearty stew to take off the winter chill, you'll love this green chile stew with authentic chile flavors mixed with pork! Used in this video: Mesquite wood spatula: https://www.kentrollins.com/shop Cowboy Hash Knife: https://www.kentrollins.com/shop Cowboy Calendar: https://www.kentrollins.com/shop DJI Mic 2 https://amzn.to/4ewAHAw Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: Pork stew: https://kentrollins.com/blogs/pork/green-chile-pork-stew-1 Smoked Pork Video: https://youtu.be/AN1X8mj0AB8?si=HdwslcoGupgtWpbm Smoked Pork Recipe: https://kentrollins.com/blogs/pork/bbq-pulled-pork-sandwiches ====================== Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop Also available at bookstores nationwide, and Amazon www.amazon.com/shop/cowboykentrollins --------------------------------- Connect with us! https://facebook.com/cowboykentrollins https://instagram.com/cowboykentrollins https://twitter.com/Kent_Rollins --------------------------------- Kent Rollins Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.