Tex-Mex · Southwestern · main

Pork Green Chile Stew

Pork Green Chile Stew reads umami 5.5, richness 5.4 and sourness 4.9 on Palate's 0–10 flavor X-ray — a Tex-Mex · Southwestern main, about 2 hr 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 5.5 · Richness 5.4 · Sourness 4.9 · Citrus 4.9 · Allium 4.3 · Salinity 4.1 · Sweetness 2.6 · Herbaceous 2.6 · Earthy 2.3 · Heat 2.3 · Warm Spice 1.9 · Fruity 1.7 · Bitterness 1.2 · Nutty 1.0 · Floral 0.8

What's in it (16)

• boneless pork — 1361 g
• salt — 15 g
• black pepper — 5 g
• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 15 g
• poblano chiles — 454 g
• jalapeo peppers — 200 g
• cumin — 5 g
• dried leaf oregano — 1 g
• low-salt chicken broth — 946 g
• yellow new potatoes — 454 g
• tomatoes — 411 g
• all-purpose flour — 15 g
• lime juice — 30 g
• cilantro — 15 g

Time & effort: about 2 hr 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 69.5 kcal, 7.6 g protein, 2.5 g fat, 4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Roast the poblanos and jalapeños directly over a gas flame or under the broiler, turning occasionally, until blackened on all sides, 8-10 minutes; transfer to a bowl, cover with plastic wrap, and let steam 10 minutes, then peel, seed, and chop.
2. Pat the pork dry and season all over with the salt and pepper.
3. Heat the oil in a large Dutch oven over high heat; sear the pork in two batches until deeply browned on all sides, 3-4 minutes per batch, transferring to a plate as it browns.
4. Reduce the heat to medium; add the onion to the drippings and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Stir in the cumin and oregano and toast until fragrant, about 30 seconds.
7. Sprinkle the flour over the onions and stir to coat, cooking 1 minute to remove the raw flour taste.
8. Return the pork and any accumulated juices to the pot along with the roasted chiles, broth, and drained tomatoes; stir to combine, scraping up any browned bits from the bottom of the pot.
9. Bring to a boil, then reduce the heat to low, cover, and braise until the pork is fork-tender, about 1 hour 30 minutes, stirring occasionally.
10. Add the potatoes and continue to simmer, uncovered, until the potatoes are tender, 20-25 minutes.
11. Stir in the lime juice and season with additional salt to taste.
12. Ladle into bowls and top with the cilantro.

Dishes with a similar flavor shape

• Steak Fajitas with Lime and Cilantro — Tex-Mex
• Chicken Tortilla Soup with Crispy Strips — Mexican
• Beef and Bean Chili Verde — Tex-Mex
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.