Pork and Green Chile Stew with White Bean and Tomato Salad

Green Chile Pork Stew

The seasons are changing.  We can all feel it in the air.  And the changing seasons are shaping what we have available in our shares once again.  While some vegetables are slowly fazing out (I’m looking at you Zucchini), others are starting to come in.  This gives us a great variety of produce, but it also can mean a more limited amount of each item.  So, in honor of the changing seasons, I’m creating a dish this week that hopefully reflects that, while also taking advantage of the mixture found in our recent shares.

{Recipe after the jump.}

When I think fall, I personally think stews.  Long slow cooking is something that I love to do, but summertime doesn’t inspire slow simmered dishes with the bounty of fresh produce available.  Of course, it is not exactly fall yet either.  The weather is still lovely out, and so are the vegetables at the market.  Oh the confusion!

But don’t worry.  There’s always a solution.  This Pork and Green Chile stew has the great depth of flavor found in a slow cooked stew, but it also explodes with bright fresh flavors from tomatillos, chiles, and cilantro.  In addition, when we serve the stew, it will be topped with a fresh and bright salad of white beans, tomatoes, and roasted sweet peppers.    — Adam Gregory

Pork and Green Chile Stew with White Bean and Tomato Salad

Servings: 6

Cooking time: around 2 hours to 2 hours 30 minutes


  • 1 container CSA tomatillos
  • 1 large onion, chopped
  • 2 CSA jalpenos, halved and seeded
  • 3 cloves CSA garlic
  • 2 lbs pork shoulder, cut into 1 inch cubes
  • 3 cups chicken broth + 2 cups water
  • ½ bottle beer (your choice – can also be omitted)
  • ½ bunch cilantro leaves, large stems removed
  • ¼ cup water
  • 1 tbs vinegar
  • 2 tbs olive oil + 1 tsp
  • 1 bay leaf
  • 2 tbs cumin
  • 2 tsp cornstarch
  • salt and pepper to taste

For the salad:

  • 1 12.5 oz can cannellini or white beans
  • 1 container CSA cherry tomatoes, halved
  • 2 CSA sweet peppers, halved and seeded
  • 10 shiso leaves
  • 2 tbs olive oil + 1 tsp
  • 1 clove CSA garlic, minced
  • juice of 1 lime

To garnish:

  • about 20 corn chips (or tortilla chips), coarsely crushed, per serving
  • 2 tbs minced cilantro
  • zest of 1 lime


1)    Peel the husks from the tomatillos.  Wash your tomatillos, jalapenos, sweet peppers, tomatoes, and herbs.  Try and wash off as much sticky residue from the tomatillos as possible.

2)    Preheat your oven to 400 degrees.  Slice the tomatillos in half, and place in a bowl with the halved sweet peppers, jalapenos, diced onion, and garlic.  Toss with 1 tbs of olive oil.  Place on a baking sheet lined with foil and into the preheat oven and roast for around 20 minutes, stirring the vegetables once this time.  Remove from oven and stir again.  Raise heat to 450 and roast for an additional 10-15 minutes.

3)    Meanwhile, season the pork with 1 tsp of your cumin and salt/pepper to taste.  In a large heavy pot, brown the pork, in batches, in 1 tbs of olive oil.  Add more oil if needed during the cooking process.

4)    When all of the pork is browned and removed from the pot, toast 2 tsp of cumin briefly with 1 tsp olive oil (if the pot is dry) in the cooking pot for 30 seconds.  Deglaze with ½ bottle of beer (your choice – can be omitted if desired).  Scrape the bottom of the pot to remove any browned bits.  When the liquid has reduced by ¾, add the pork back to the pot along with 3 cups of chicken broth and 2 bay leaves.  Cover the pot and simmer for 1.5-2 hours, or until the pork is tender.

5)    When the vegetables are finished roasting, transfer the roasted vegetables except for the sweet peppers to a blender with 2 cups of water.  Set the sweet peppers aside for the salad.  Puree until smooth.  Add this mixture along the cooking pot as well.

6)    While the pork in simmering, place your fritos chips in a small bag and, using the bottom of a small pot, or a rolling pin, lightly crush the chips.  You don’t want to turn the chips into a powder.  You do want to coarsely crush them as a garnish to sprinkle on top of your chile when you serve it.  Add the zest of 1 lime and 1 tbs of finely chopped cilantro.  If you want to omit any processed food in this recipe, this step can be left out or you could fry your own chips instead.  Either is fine – this step is extra and not integral to the finished dish.

7)    While the pork is simmering, prepare the salad.  Drain and wash the cannellini or white beans.  In a small pan, saute 1 clove minced garlic with 1 tsp olive oil until lightly browned.  Add the cannellini beans and cook for 1-2 minutes.  Season with salt and pepper, and set aside in a mixing bowl.

8)    Cut the cherry tomatoes in half.  Add to the bowl with the beans.

9)    Dice the sweet peppers.  Add to the bowl with the tomatoes and beans.

10)    Chiffonade 10 shiso leaves.  Toss with the tomatoes, beans, and sweet peppers along with 2 tbs olive oil and the juice of 1 lime.  If you plan on eating this dish for more than one meal, I would suggest not adding salt and pepper to the entire salad.  Salt with cause your tomatoes to release their juices, and the salad won’t be the same the next time you try it.  Instead, take as much as you need for this meal in another bowl and season that now.  Reserve any leftovers in your refrigerator for another day.

11)    When the pork is tender, add the cilantro leaves, ¼ cup of water, and 1 tbs vinegar to a blender or food processor and blend until smooth.  Stir in the cilantro puree.  Spoon 2 tps of cornstarch into a small bowl and ladle in about 4 oz of your stew broth.  Whisk together, pour the mixture back into the stew pot, and whisk over medium heat until the stew slightly thickens, around 30 seconds to 1 minute.

12)    To serve, ladle the pork and green chile stew into a bowl.  Top with your tomato, white bean, and sweet pepper salad.  Sprinkle with the herb and corn chip mixture.



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