Green Chile Pork Stew

Serves 6

Don’t be put off by the total time on this recipe. Almost all of it is inactive time when the stew is bubbling on the stove and you can be doing other things.

Prep: 10 minutes

Cook: 1 hour

Total: 1 hour, 10 minutes

• 2 pounds boneless pork shoulder, cut into 1-inch pieces
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 3 tablespoons Clarified Butter, ghee, or coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 2 cans (4.5 ounces each) chopped green chiles, undrained
• 1 pound small red potatoes, cut into ¾-inch pieces
• 1 small red bell pepper, cut into matchsticks
• Snipped fresh cilantro (optional)

Season the pork with the salt and black pepper. Heat 1 tablespoon of the butter in a large pot over medium-high heat. Add half of the pork and cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer the pork to a plate. Add 1 tablespoon butter to the pot and repeat to cook the remaining pork.

Add the remaining 1 tablespoon butter to the pot. Add the onion and cook, stirring, until tender, 2 to 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the broth, green chiles, and pork, bring to a boil, then reduce the heat to medium-low. Cook, covered, until the pork is tender, about 30 minutes.

Add the potatoes and bell pepper to the pot and bring the stew to a boil. Cook, uncovered, until the potatoes are tender and the stew is slightly thickened, 8 to 10 minutes. Top servings with cilantro.