Skinny Decadence

Globally-Inspired Food with Skinny Tips and Weight Watcher points!

  • Home
  • About Me
  • Recipes
    • Global Pantry
    • Mary’s Tips
  • Recipe Box
  • Videos
  • Chef’s Tools
    • Conversion Table
  • Legal
  • Contests
  • Travel

GREEN CHILI PORK STEW WITH SWEET CORN

September 20, 2012 by makeelan Leave a Comment

Share this recipeShare on FacebookGoogle+Pin on PinterestPrint this pageEmail to someoneShare on RedditShare on StumbleUponshare on TumblrTweet about this on Twitter

Green Chili Pork with corn 003

 

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.

Ingredients

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

Garnishes

Sliced avocado
Shredded cheddar cheese
Chopped tomatoes
Warm tortillas

Directions

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.

Serves 4

« HOMEMADE CHICKEN NOODLE SOUP
TUSCAN WHITE BEAN SOUP WITH PANCETTA AND SPINACH »

Filed Under: Cinco de Mayo, Ethnic, Holidays, Main Dishes, Pork, Pork, Soup, Soups/Stews, Southwestern Tagged With: soup, Southwestern

Leave a Reply

You must be logged in to post a comment.

Connect with Skinny Decadence

  • 
  • 
  • 
  • 
  • 
  • 
Follow on Bloglovin

Global Food

Mobile Apps Available

Popular Recipes

Recipes

  • 0 PP
  • 1 PP
  • 2 PP
  • 3 PP
  • 4 PP
  • 5 PP
  • 6 PP
  • 7 PP
  • 8 PP
  • 9 PP
  • 10+ PP
  • Alcohol
  • Appetizers
  • Asian
  • Beef
  • Breakfast
  • Burgers
  • Casseroles
  • Chicken
  • Cookies
  • Crockpot
  • Dessert
  • Football Sunday
  • Global Food
  • Gluten Free
  • Grilled
  • Holiday
  • Irish
  • Italian
  • Japanese
  • July 4th/Memorial Day
  • Kid Friendly
  • Low Calories
  • Low Carb
  • Low Fat
  • Lunch
  • Main Dish
  • Mexican
  • Party Food
  • Pasta
  • Pork
  • Salads/Dressing
  • Sandwiches
  • Sauces/Dips
  • Seafood
  • Side Dishes
  • Smoothies/Shakes
  • Snacks
  • Soup
  • St. Paddy's Day
  • Summer
  • Thanksgiving
  • Turkey
  • Valentine's Day
  • Vegetarian

Copyright © 2022 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress