Reader Recipe
Sonoran Pork Stew

This winning recipe was featured in Nourishing Soups.

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.

January Contest Winner

3 Comments Post Your Comment »

Re: Sonoran Pork Stew For many years we have enjoyed the recipes from your magazine. Last week I cooked the Sonoran Pork Stew. First of all, I had difficulty finding a boneless pork butt/shoulder roast. When I did find one, it was not what I would call LEAN, as called for in the recipe. I ended up cutting off as much of the fat as I could. The stew had a delicious flavor (perhaps the fat helped), but I would like to know if there is another cut of pork that could be substituted for the one in the recipe. I felt like I wasted a lot of the roast. Any help would be greatly appreciated because I would like to cook this dish again Thank you.
Linda Pedison - , TX - Panola-Harrison Electric Cooperative, Inc. (January 9, 2018)
Food Editor Paula Disbrowe offers this response: Although the reader's recipe calls for "lean" boneless pork shoulder, it's fine to use bone-in. You might ask the folks at the meat counter to cube it for you, and trim out the bone in the process -- or, better yet, remove the bone after the cooking process. (The bone will add flavor to the stew.). I personally would not trim the roast or seek out a "leaner" cut. As you suggest, that fat adds delicious flavor. This is one of my favorite recipes. I hope you give it another try. You could use a pork tenderloin, but that's even leaner, so chances are the meat would not become as tender.
Author - Texas Co-op Power Magazine (January 11, 2018)
The recipe has an amazing flavor. Thank you!
Brendan Segraves - Round Rock, TX - Pedernales Electric Cooperative, Inc. (January 13, 2018)

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