Ree Drummond's Green Chili Pork Stew The Pioneer Woman Food Network

Ree's smoky, spicy pork stew can be made ahead of time and stored in the freezer!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Green Chili Pork Stew
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 35 min
Yield: 6 servings

Ingredients

1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving

Directions

Preheat the broiler and line a baking sheet with foil.

Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.

Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.

Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.

Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.

Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.

If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas.

To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.

To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.

Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.

Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

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Ree Drummond's Green Chili Pork Stew | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=pVFhRVYL6ao