Pork, Peanut, and Green Chile Stew Image

Pork, Peanut, and Green Chile Stew

Make this Tonight - "A Mexican-Inspired Game Day Meal"

Prep Time
Cook Time


For the Pork

  • 2 ½ lbs pork butt (not fully trimmed and some fat cap still attached, cut into ½ - 1 in cubes)
  • ½ cup white onion, roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • kosher salt, to taste

For the Peanut Green Chile Stew

  • 4 tablespoons vegetable oil, divided
  • 1 cup raw peanuts
  • 2 cups tomatillos, roughly chopped
  • 1 bunch cilantro
  • 1 teaspoon black peppercorns, crushed
  • 3 serrano chilies, roughly chopped
  • 2 cloves garlic, peeled roughly chopped
  • 1 white onion, sliced


For the Pork

  1. Put the pork, onion, garlic, and salt into a saucepan.
  2. Cover with water, bring to a simmer, and cook for about 30 minutes, skimming any foam that rises to the surface.
  3. Drain meat while reserving the simmering liquid.

For the Peanut Green Chile Stew

  1. Heat 2 tablespoons of oil in a pan and fry the peanuts, until golden brown (about 2-3 min.)
  2. Remove the peanuts from the pan and transfer to a blender.
  3. Add the tomatillos, cilantro, peppercorns, chilies, garlic, and a ¼ cup of the reserved simmering liquid.
  4. Blend until smooth starting at a low speed and slowly increasing the speed.
  5. Heat the remaining 2 tablespoons of oil in a heavy pan like a dutch oven.
  6. Fry the pork, turning constantly, until golden brown (about 5-8 min).
  7. Add sliced onions and cook until golden (about 2 min).
  8. Add the blended sauce to the pan with onions and pork and cook for a few minutes longer, stirring and scraping the bottom so as not to burn anything.
  9. Add approximately 2 cups of the reserved pork simmering liquid.
  10. Taste and adjust the seasoning as needed.
  11. Simmer the stew for about 20 minutes or until the liquid has reached the desired consistency.