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Jileen Platt | Bowie-Cass EC

Green chiles were a staple in Platt’s childhood home in southern Arizona. “Making this soup reminds me of my heritage,” she says. Served over steamed rice and topped with lime juice, cilantro and Monterey Jack, this hearty stew is a comforting meal you’ll be eager to make again.

2 tablespoons vegetable oil
3 pounds lean, boneless pork butt or shoulder roast, cut into 1 1/2-inch cubes
2 tablespoons onion powder
1 teaspoon salt
1 teaspoon cumin
3/4 teaspoon dried oregano
3 fresh tomatillos, husked, rinsed and chopped
1 can (4 ounces) chopped green chiles
2 Roma tomatoes, coarsely chopped
1/4 cup chopped fresh cilantro
1 can (14 ounces) chicken broth
2 teaspoons fresh lime juice, plus more as desired
Hot, steamed rice
Shredded Monterey Jack cheese and chopped fresh cilantro for serving

1. Heat the vegetable oil in a wide, deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the pork in a single layer. (You might need to do this in batches to avoid overcrowding.) Turn pork occasionally until all sides are nicely browned.

2. Transfer the pork to a slow cooker. Add all remaining ingredients except lime juice, rice and garnishes. Cook on low 5–6 hours until the pork is very tender.

3. Just before serving, stir in the lime juice. Serve pork stew over rice and top with shredded Monterey Jack cheese and additional chopped cilantro, if desired.

Serves 6–8.