Ingredients
Scale
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 3 large poblano peppers
- 1 can diced green chiles, 4 oz, with juices
- 2 medium russet potatoes, peeled and cut into ¾-inch pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- Salt and black pepper, to taste
- 1 tablespoon lime juice, plus more to taste
- ¼ cup chopped cilantro
- 1 cup shredded Monterey Jack, for serving
- Optional avocado, jalapeños, cilantro, and lime wedges
Instructions
- Broil poblanos until skins blister, about 8–12 minutes, turning as needed. Cover in a bowl for 10 minutes, then peel, seed, and chop.
- Pat pork dry and season lightly. Brown in oil in batches, about 6–8 minutes per batch. Transfer to a plate.
- Cook onion in the pot for 4–5 minutes. Add garlic and spices for 30 seconds.
- Deglaze with broth. Return pork and juices, then add remaining broth and both types of chile.
- Simmer gently, partially covered, until pork is nearly tender, approximately 1¼–2 hours or longer as needed.
- Add potatoes and simmer another 15–25 minutes, until potatoes and pork are tender.
- Stir in lime and cilantro. Adjust seasoning and broth consistency.
- Ladle into bowls and divide the cheese among servings. Add optional fresh toppings and serve.
- Prep Time: 20 minutes
- Cook Time: Roasting, browning, and simmering: Approximately 2–3 hours
Nutrition
- Serving Size: 6