pork salsa verde stew

pork salsa verde stew

This pork salsa verde stew is a cozy dish that’s soon to become a cold weather classic in your home. Inspired by Ina Garten’s Posole, I simmer cubes of lean boneless pork chops in sautéed onions, peppers and spices. A jar of store-bought salsa verde conveniently adds tons of flavor and black beans add nutrients and protein. A bit of chopping and a thirty minute simmer rewards you with a hearty, healthy stew that everyone will love.

pork salsa verde stew

Since moving to New York City, Kenny and I have made some big life adjustments. We sold our car back in California and are now expert passengers of the Metropolitan Transportation Authority. We downsized our belongings to accommodate our Manhattan square footage. And our closets have been fully stocked with gloves and scarves to brave the East Coast winters. However, the hardest adjustment we’ve had to make is navigating grocery shopping in the city.

Many New York City apartments have tiny, sparse kitchens and some don’t have a kitchen at all. We also have countless restaurants on every block and they’re open at all hours of the day and night. Cooking at home is not a prominent aspect of New York City’s culture so we’ve had to find ways to adjust. Grocery shopping can be difficult because you’re lugging every item home on your back. We’ve also found the quality of produce and meats don’t compare to what we had access to in California. To ameliorate the shopping hassle, we started a Butcher Box subscription.

pork salsa verde stew

Every month we receive various cuts of chicken, beef and pork. I didn’t grow up eating pork so I don’t have a big taste for it. When I found myself with several pounds of frozen pork chops, I began searching the internet for recipes to try. Many recipes for boneless pork chops resulted in the entire chunk of meat being seared, dressed and presented on the plate. Unfortunately, these delicious preparations didn’t suit my taste since I can’t stomach big chunks of pork.

I found this posole recipe from Ina Garten and knew I had to give it a try. Like many people who commented on Ina’s recipe, I know that her ‘posole’ is far from authentic. Having a half Mexican husband has given me the privilege of tasting delicious, authentic posole from his family’s kitchen. However, the ingredients in Ina’s recipe sounded delicious and I was excited to cook up my stash of pork chops in way that would be appetizing to me.

I made some changes to Ina’s recipe to develop my pork salsa verde stew. I cut the pork into small cubes so the stew would cook faster. My version also skips the tedious step of browning the meat. I simply sautée the pork with the onions, a method we use in Iranian cooking to create flavorful khoresh. My version calls for less chicken stock for a thick, hearty stew. And to make the stew healthier, I use corn tortillas in place of fried tortilla chips to thicken the dish. I also omitted the hominy and replaced it with a double portion of black beans, which were easier to find at my local grocer.

Topped with a dollop of full fat Greek yogurt, this pork salsa verde stew is incredibly satisfying and delicious.

Looking for more cozy stews? Try these other recipes from SepCooks:

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pork salsa verde stew


  • Author: Sepideh Esmaili Campos

Description

Recipes inspired by Ina Garten’s Pork Posole 


Ingredients

Scale
  • 3 tablespoons olive oil 
  • 2 medium yellow onions, diced 
  • Kosher salt 
  • 2 pounds boneless pork chops, fat trimmed and meat cut into ½ inch cubes 
  • 5 cloves garlic, minced 
  • ½ teaspoon dried oregano
  • 1 teaspoon chili powder 
  • 3 poblano peppers, stem and seeds removed and pepper finely diced 
  • 2 red bell peppers, stem, seed and ribs removed and pepper finely diced 
  • 1 12 ounce jar salsa verde 
  • 4 cups chicken stock (or chicken bone broth)
  • 2 15.5-ounce can black beans, drained and rinsed 
  • 4 corn tortillas, torn into small pieces 
  • 3 fresh limes 
  • Full fat Greek yogurt for topping, optional 

Instructions

  1. Heat the olive oil over medium high heat  in a large dutch oven. 
  2. Add the onions and ½ teaspoon salt. Cook until the onions are translucent, 8 minutes. 
  3. Add the pork to the onions and cook for 5-8 minutes. Stir occasionally to combine and to prevent the ingredients from scorching. If the bottom of the pot gets too dark at any point, add a splash of water to scrape up the browned bits. You can also reduce the heat if the onions are starting to burn. 
  4. Once the pork is no longer pink add the garlic, oregano and chili powder. Cook until the spices are fragrant, about 1 minute. 
  5. Add the poblano peppers and red bell peppers. Cook until they start to soften, 5 minutes. 
  6. Add the salsa verde, chicken broth, black beans, 1 teaspoon salt and tortillas. Bring the stew to a boil and reduce the heat to low. Simmer the stew, uncovered, for 30 minutes until the pork is fully cooked and the stew has thickened. Stir the stew occasionally with a wooden spoon to make sure nothing sticks to the bottom. The stirring will also break up the tortillas and thicken the soup. 
  7. Off the heat add the juice of 1 fresh lime. Taste the stew and add more lime juice or salt as necessary. The amount of lime and salt you add will depend on the saltiness and acidity of your chicken stocks and salsa verde. 
  8. Once the acid and salt are to your liking, serve the stew into large bowls and  top with a dollop of greek yogurt. 
  9. Leftovers can be portioned into tupperware and refrigerated for up to two days. 
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