This is one of my favorite green chili pork stew’s to eat here in the Southwest in the winter. I added sweet corn to offset the spiciness. This is served at the Roaring Fork Restaurant by chef Robert McGrath and this is my version. It’s freakin delicious. Make sure you get mild poblanos.
2 lbs country style boneless pork ribs, cubed into 1 inch pieces
2 tablespoons olive oil
2 ¼ cups yellow onion, diced
1 ¼ cups mild poblanos, blackened, peeled and seeded, diced
1 cup Hatch green chilies, blackened, peeled and seeded, diced
2 tablespoons garlic, minced
2 tablespoons ground cumin
2 tablespoons ground coriander
5 tablespoons green chili powder, preferably from Hatch New Mexico
2 tablespoons granulated onion powder
¼ teaspoon smoked paprika
½ of a dark beer
2 ½ cups chicken stock
2 ears sweet corn, grilled, kernels cut off
Kosher salt and Pepper to taste
Shredded cheddar cheese
Heat Dutch oven to medium heat. Season pork cubes with salt and pepper. Add olive oil to the pan and add the pork. Sauté the pork cubes until lightly browned. Remove from the pan. Add the onions, poblanos and green chilies and sauté for about 3 minutes. Add garlic, cumin, coriander, green chili powder, onion powder and smoked paprika and stir. Add the pork cubes back into the pan and add the beer and chicken stock. Stir and put the lid on slightly open (to let steam out) and let simmer for approximately 1 ½ hours. Season with kosher salt and pepper. When finished, turn the heat off and set aside and stir in the corn kernels.
Serve in bowls and garnish with avocado, cheddar cheese, tomatoes and warm tortillas.
Skinny tip***Use center cut pork instead of the ribs and use olive oil spray to sauté the pork instead of olive oil. Omit all garnishes except chopped tomatoes.