Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the pork shoulder cubes and brown them on all sides, about 5-7 minutes.
- Remove the browned pork from the pot and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the browned pork to the pot and add the chopped green chilies, cumin, smoked paprika, and oregano.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 1 hour.
- After an hour, add the diced potatoes and corn to the stew.
- Continue to simmer for another 30 minutes, or until the pork is tender and the potatoes are cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
You can use canned green chilies for convenience, or fresh ones for a more vibrant flavor.