Ingredients

The following ingredients have 4 Servings
  • 2 pounds green chili peppers of choice (I used a variety – see the discussion above)
  • 2 tablespoons olive oil (+ more as needed)
  • 1 1/2 pounds pork shoulder (cut into bite sized pieces (chuck roast is good, too))
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 medium onion (chopped)
  • 4 cloves garlic (chopped)
  • 6 cups chicken broth (beef broth is good, too)
  • 1 pound yellow potatoes (cut into small cubes)
  • 2 medium carrots (peeled and cut into small cubes)
  • 1/4 chopped cilantro (or to taste (+ more for garnish))

Instruction

  • Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
  • While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
  • Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
  • In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
  • Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
  • Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
  • Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
  • When ready to serve, remove from heat and swirl in the cilantro.
  • Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
  • Enjoy!