Since I had several pounds of shredded pork, I decided to make a stew out of the leftovers. This stew is an interpretation of a chile verde pork stew but with an addition of red chili flavors. Chile verde with pork is usually green and looks a lot like salsa verde. This stew has the flavors of a green chili with the addition of red chili flavors like paprika, chili powder, and ancho chilis. It turned out really well and I enjoyed all the layers of flavor this stew had. The recipe isn’t too difficult to throw together and it is a great way to use leftover pork roast. I recommend saving the bone from the pork shoulder and throwing it in this stew for added flavor.
Chile Verde Roasted Pork Stew
(Makes 10 Quarts)
- 2 large white onions, chopped
- 4 cups sweet corn
- 2 tbsp butter
- 2 tbsp olive oil
- 4 serrano peppers, minced
- 2 jalapenos, minced
- 3 green bell peppers, chopped
- 8 small potatoes, softened and chopped
- 2 boxes chicken stock
- 43 oz. pinto beans
- 4 cloves garlic, minced
- 1 tbsp paprika
- 3 tbsp cumin
- 3 tbsp oregano
- 3 tbsp chili powder
- 3 tbsp honey
- 1 tsp cayenne
- 2 tbsp ancho chili powder
- 7 cups salsa verde
- 9 cups shredded chile verde pork
- 1 ham bone
- salt and pepper to taste
- slices of avocado, garnish
- sour cream, garnish
- cilantro, garnish
- In a pan warm the butter and olive oil. Sweat the onion and green peppers until soft, about 10 minutes.
- Add the garlic, minced jalapenos and serranos and saute for several minutes.
- In a large 10 qt. pot, combine the pinto beans, corn, potatoes, salsa verde and onion/pepper mixture.
- Add the stock, ham bone, cumin, paprika, oregano, chili powder, ancho chili powder, and honey.
- Simmer for 8 hours, stirring occasionally.
- Add the shredded pork in the last hour of cooking.
- Remove the bone and serve with avocados, sour cream, and cilantro.