I recently added pork stew meat to my cutting instructions at the butcher, and I wish I had though of it sooner! The packages are 1 1/2 pounds of pork shoulder roast, cut into one inch chunks. I’ve used it in several crock pot meals, and I like that there is less trimming and prep to do before getting it in to cook.
In this recipe, I take advantage of that to get a hearty, spicy green stew going with a short amount of prep time. If you want to make this in a slow cooker, you can transfer it into a crock pot after step 6 in the instructions. To make an easy weekday option put it in the refrigerator at that point and cook it on low in the crock pot while you’re away.
Pork Chili Verdi
- 2 tbsp olive oil
- 1 small onion diced
- 1 1/2 lbs pork stew meat
- 1/2 cup flour
- salt & pepper
- 2-3 cloves garlic minced
- 1 16 oz jar green salsa
- 3 4 oz cans diced green chilis
- 1 tsp cumin
- Heat olive oil in Dutch oven (or heavy bottom pan) then add onion.
- While onion softens, toss pork with flour to coat. Season with salt & pepper.
- Add pork to pan and cook on low heat until browned on all sides.
- While pork browns, add garlic and cumin.
- Pour in salsa and scrape any browned bits from the bottom of the pot.
- Add canned green chilis.
- (At this point the mixture can be transferred to a crock pot and cooked on high for 3-4 hours, or low for 8 hours.)
- Cook over very low heat for 3-4 hours, stirring regularly, until pork shreds easily.