Chile Verde Skillet Stew

In the Southwest, the traditional version of this dish is typically served with frybread, a traditional Navajo bread that’s deep-fried, puffy, and addictive. It can be hard to find outside of the region, so feel free to substitute your favorite crusty bread from the bakery!

Casey Barber

Chile Verde Skillet Stew

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    1 pound tomatillos 1 4 1/2-oz. canned chopped green chiles
    1 fresh Serrano pepper 1 pound small red or fingerling potatoes, cut into quarters
    2 tablespoons olive oil 2 cups chicken broth
    1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes minced fresh cilantro for garnish
    1 medium white or yellow onion, minced 1 lime, cut into quarters
    1 clove garlic, minced


    Prep: 25 min Total:
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    • 1

      Peel the husks off the tomatillos and remove the seeds and ribs of the Serrano pepper to reduce its heat if desired. Pulse the tomatillos and Serrano pepper in a small food processor until coarsely pureed. Set aside.

    • 2

      Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium heat until shimmering. Add the pork and sear in batches if necessary, making sure not to crowd the pan.

    • 3

      Return all the pork to the pan. Add the onion and garlic and cook, stirring, for a minute to mop up the browned bits on the bottom of the pan.

    • 4

      Add the pureed tomatillos and Serrano pepper, the canned chiles, potatoes and chicken broth, and stir to combine. Bring the stew to a gentle boil, then cook for about 15 minutes, until the potatoes are tender. The stew will darken in color and thicken slightly in texture.

    • 5

      Squeeze fresh lime and sprinkle minced cilantro over each serving for garnish. Serve with crusty bread or rice, if desired.

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