Paleo Green Chile Pork Stew

This stew started out as Split Personality Posole, but I’ve been tinkering with it ever since. I cannot rightfully call this dish “posole” any more. “Posole” is a traditional Mexican dish of hominy corn cooked in a meat broth, and this stew no longer contains hominy to make it more paleo-friendly. It doesn’t have a name yet but man it smells good. This cook-all-day kind of dish is exactly what we need in this wet spring weather.

As you may have noticed, few of my recipes contain onions. That’s because my poor husband loves onions, but they do not love him in return. Feel free to add onions anywhere you feel is appropriate!

pork green chile

Green Chile Pork Stew

2 lb Boston butt roast, pastured and local if possible
2 c mojo criollo (or make your own!)
16 oz bottle of salsa verde (I like Herdez brand, no added sugar)
2 green tomatoes (or 4 tomatillos, if you have them)
1 yellow sweet pepper
1 red sweet pepper
3 poblano chiles
2 tbl olive oil
3 spineless cactus pads
1 tbl cumin
1 tbl Mexican oregano
salt & pepper
sour cream and fresh chopped cilantro, for serving

The day before you plan to serve this dish, put the Boston butt roast and the mojo in the crock pot. Set to low and cook for 6-8 hours. The meat should be falling apart. Let the meat cool enough to handle. Shred the meat and put in the fridge. Strain the broth and put in the fridge.

The next evening, chop the peppers, chiles and cactus. Saute them all together in a dutch oven or heavy-bottomed soup pot until starting to brown. Add the cumin, oregano, salsa verde, green tomatoes or tomatillos, and just enough water to barely cover the vegetable mixture. Bring to a boil. Add the shredded pork. Then take out the reserved cold cooking liquid. There should be a thick layer of solid white fat on the top. Carefully scoop that off (discard or keep and use for a garlic-scented frying lard), leaving behind the defatted cooking liquid. Add the cooking liquid to the pot.

Bring it to a boil, cover and turn down to low, and simmer for at least an hour. Stir it a few times to make sure it’s not going to scorch. Add a little water or broth if you want it more soupy, leave the lid off if you want it a little thicker.

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