Pork and Green Chili Stew

Ingredients

• Pork shoulder (2 pounds, cut into 1-inch cubes)
• Vegetable oil (2 tablespoons)
• Onion (1 large, diced)
• Garlic (4 cloves, minced)
• Green chilies (4-6, roasted, peeled, and chopped)
• Chicken broth (4 cups)
• All-purpose flour (2 tablespoons)
• Ground cumin (1 tablespoon)
• Dried oregano (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Lime (1, juiced)
• Cilantro (1/4 cup, chopped, plus extra for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Add the pork cubes to the pot and sear them until browned on all sides, about 5-7 minutes. This step is essential for developing deep flavor in the stew. Once browned, remove the pork from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté for 3-5 minutes or until the onion is translucent and fragrant.
4. Stir in the ground cumin, dried oregano, salt, and black pepper, allowing the spices to toast in the pot for about a minute to release their essential oils.
5. Return the browned pork to the pot, then mix in the roasted and chopped green chilies.
6. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the pork is fork-tender.
7. For thickening, in a small bowl, mix the all-purpose flour with a few tablespoons of water to create a slurry. Gradually stir this slurry into the stew, mixing well to avoid lumps.
8. Simmer the stew for an additional 10 minutes to allow it to thicken.
9. Remove the pot from heat and stir in the chopped cilantro and fresh lime juice for a burst of brightness.
10. Serve hot, garnished with additional cilantro and lime wedges if desired.