Pulled Pork Hatch Chile Stew

My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 335 Calories

Ingredients

• ¼ cup all-purpose flour
• salt and ground black pepper to taste
• 4 cups chicken broth
• 2 cups cubed potatoes
• ½ teaspoon ground cumin
• 2 tablespoons canola oil
• 1 yellow onion, diced
• 3 cloves garlic, diced
• 1 cup diced carrot
• 1 (15 ounce) can crushed tomatoes
• 2 Hatch chile peppers, peeled and seeded
• 1 ½ pounds shredded cooked pork

Recipe Instructions

Step 1

Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.

Step 2

Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.