Pre-heat oven to 400'°. While the oven is heating line a baking sheet with tin foil. Then arrange your tomatillos and peppers on the tray. Drizzle with the oil and toss to coat. Then bake for 20-25 minutes at 400'°. Halfway thru flip everything to allow browning on the opposite side.
Once the peppers and tomatillos are blistered and charred, pull them from the oven and wrap them tightly in the foil to steam for 5-10 minutes. This will loosen up the skins for easy removal.
After 10 minutes, open the foil, and peel the skins and stems off from the peppers and tomatillos, discard the skins. Remove the seeds from the peppers. The peppers contain most of the heat, so if you like spicy feel free to leave some in. Chop the tomatillos and peppers and set aside.
Pork Shoulder Preparation
While the peppers and tomatillos are roasting work on your pork shoulder. Heat a large heavy bottom pot or dutch oven to medium heat. While waiting for the pot to warm up cut your pork shoulder into bite-sized cubes, removing any excess fat. (Leaving too much fat on will cause a layer of fat to accumulate at the top of your stew. You don't want to remove it all, just the large sections.)
Pat the pork cubes dry and place in a large bowl. Season with pepper, salt, and flour. Toss until the pork is evenly coated.
Once the pot is warm add the oil to the pot. Working in batches (do not overcrowd the pot) cook the pork until browned on all sides, 3-4 minutes. Remove with a slotted spoon and transfer to a large bowl. Do this until you have worked thru all of the pork chunks.
Putting it all Together into a Stew
At this point your pork should be browned, you should have pulled your tomatillos and peppers from the oven, steamed them, and peeled/removed the seeds.
Now to put it all together: Start with the large heavy bottom pot or dutch oven that the pork was cooked in...do not clean, all of that goodness at the bottom is going to add flavor to the stew.
Turn the heat to medium and add the oil, onions, and garlic to the pot. Cook until soft and translucent, 5-7 minutes.
Then add the tomatillos and peppers to the pot cooking with the onions and garlic for 1 minute. Then add a few tablespoons for the water, using the water to deglaze the bottom of the pot, scraping the bottom of the pot with a heavy spatula.
Now add the pork into the pot with the peppers, onions, garlic, tomatillos. Season with the cayenne pepper, jalapeno pepper powder, and ground coriander. Stir everything together and cook for 3-5 minutes.
Then add the remainder of the water and the chicken base. Bring everything to a boil and cook for 5 minutes. Then turn the heat to low and allow to cook for 1 - 6 hours adding the potatoes 45 minutes before you plan to eat. (The longer the stew cooks, the more the flavors will develop. If planning to eat within 1 hour of adding the water and chicken base you can go ahead and add the potatoes in right away. But if you have the time to allow the stew to simmer for hours then wait to add the potatoes until 45 minutes before eating.)
Serve with any of your favorite toppings or sides. I love some sliced: avocado, tomatoes, onions, and jalapenos on top. You can also serve this stew on top of rice or with a few flour tortillas. Let your heart and pantry be your guide. But this stew is delicious on its own, it is filling, and doesn't need rice, tortillas, or toppings.
Macro Nutrition
Nutrition Facts
Green Chili ad Pork Shoulder Stew
Amount Per Serving
Calories 543Calories from Fat 197
% Daily Value*
Fat 21.9g34%
Saturated Fat 6.2g39%
Trans Fat 0g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 8.6g
Cholesterol 0mg0%
Sodium 507.4mg22%
Potassium 462.2mg13%
Carbohydrates 23.3g8%
Fiber 2.6g11%
Sugar 4.2g5%
Protein 60g120%
Vitamin A 29.1IU1%
Vitamin C 90.4mg110%
Calcium 8.9mg1%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.