I grew up eating green chile pork stew all the time. This recipe is just like a meal my dad used to make but with a much smokier flavor because I cooked it over the coals. I also use beans instead of potatoes, and scallions instead of white onion because I like to use what is on hand and it came out delicious.
- 2 lb pork shoulder, cut into 1–2 inch cubes
- 2 cups cooked white beans or 28 oz can
- 3 Tbsp bacon fat
- For the Sauce:
- 6 hatch Chiles, Anaheim or poblanos work well too
- 5 garlic cloves
- 3 bunches of scallions
- 2 cups chicken stock
- ½ cup loosely packed cilantro leaves
- 1/3 cup lime juice
- 1 Tbsp Mombacho Cafe Nicaraguan Blend
- 2 tsp honey
- Pickled Onions
- Heat bbq, charcoal works best for this recipe. Season the pork with salt
- Char the scallions and remove the roots (easier to do this before you grill but I forgot when making the video)
- Char the chiles and then put them in a bowl or bag covered to steam, which will make taking the skins off much easier.
- Sear the pork over the hot coals until beautifully golden brown.
- Bring a Dutch oven to medium heat on stove or bbq and add the bacon fat.
- Add the pork to the bacon fat followed by the Mombacho Cafe and remove from the heat to allow the spices to bloom in the oil.
- Purée the peeled chiles, scallions, garlic cloves, chicken stock, lime juice, cilantro and honey.
- Pour the green purée over the pork and then nestle on the dying coals to slow cook for 2 hours or roast it in a 300F oven for 2 hours or so.
- Check every hour to make sure it is not burning, add water if the liquid reduced too much.
- When the pork is tender, add the cooked white beans.
- Serve with avocado, feta crumbles, and pickled onions. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow