Low-Calorie • Gluten-Free

Active1¼ hrs

Total2¾ hrs

New Mexico Green Chile & Pork Stew

Three types of chiles, both fresh and canned, bring different kinds of heat, earthiness and sweetness to this stew. If you can get Hatch chiles, by all means use them. Pepper aficionados love them so much they travel in droves to a New Mexico festival celebrating their fall harvest.

• 3 poblano peppers or Hatch chiles
• 4 tablespoons safflower oil, divided
• 5 pounds boneless pork shoulder, trimmed well and cut into 1-inch cubes
• 3 teaspoons kosher salt, divided
• 1 teaspoon ground pepper
• 3 large onions, finely chopped
• 5 cloves garlic, finely chopped
• 2 4½-ounce cans chopped roasted green chiles
• 2-4 tablespoons chopped jalapeño pepper, seeded if desired
• 1½ tablespoons dried oregano, preferably Mexican
• 2 bay leaves
• 4 cups low-sodium chicken broth or beef broth
• 4 cups water
• 1½ pounds potatoes, peeled and cut into ½-inch pieces
• ¾ cup chopped fresh cilantro, divided

1. Char peppers (or chiles) directly over a gas flame, flipping them over from time to time so they blacken on all sides, 4 to 5 minutes total. (Alternatively, preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until the skin blisters, 6 to 10 minutes total.) Transfer to a medium bowl, cover with plastic wrap and let steam for 5 minutes to loosen the skins. Remove and discard skin, core and seeds and coarsely chop the flesh. Set aside.

2. Heat 2 tablespoons oil in a large stockpot over medium-high heat. Season pork with 1½ teaspoons salt and pepper. Cook half the pork until browned on all sides, about 5 minutes. Transfer to a bowl. Repeat with 1 tablespoon oil and the remaining pork; transfer to the bowl.

3. Reduce heat to medium and add the remaining 1 tablespoon oil, onions and garlic; cook, stirring occasionally, until soft, about 5 minutes. Add the reserved peppers, canned chiles and jalapeño to taste; cook, stirring occasionally, for 5 minutes. Return the pork to the pot and add oregano, bay leaves, broth and water; bring to a boil. Reduce heat to low, partially cover and cook until the pork is just about fork-tender, 1¼ to 1½ hours.

4. Add potatoes and ½ cup cilantro; cover and cook over low heat until the potatoes are tender, 20 to 30 minutes more. Skim the fat from the top of the soup, if desired. Stir in the remaining 1½ teaspoons salt. Serve topped with the remaining ¼ cup cilantro.

►► MAKE AHEAD: Refrigerate for up to 3 days or freeze for up to 3 months.

Serves 14: 1½ cups each

Calories 380 | Fat 22g (sat 7g) | Cholesterol 99mg | Carbs 16g | Total sugars 3g (added 0g) | Protein 28g | Fiber 2g | Sodium 570mg | Potassium 614mg.

Nutrition bonus: Vitamin C (60% daily value).