Last Tuesday was cold and snowy (unusual weather for Charlotte!) and I was in the mood for soup. I was thinking I’d try a Paleo/Whole30 version of chicken posole but couldn’t think of a great replacement for hominy. And I didn’t have any thawed chicken, ha. So I scraped together some random veggies, bone broth, and leftover kalua pig for this loose interpretation of my mom’s White Chicken Chili.
(Apologies for the picture! It was a last-minute snap just before we started eating.)

Pork Chile Verde Stew
2015-03-04 14:21:15

Serves 6
Nutrition Facts
Serving Size
290g
Servings
6
Amount Per Serving
Calories 140
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 5mg
2%
Sodium 369mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
17%
Sugars 5g
Protein 6g
Vitamin A
46%
Vitamin C
38%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- fat for cooking (i used lard; olive oil or ghee also work well)
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 8 oz. canned green chiles
- 2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 4 cups chicken stock or bone broth
- 2 medium turnips, chopped
- 4 cups cooked pork shoulder, shredded
- 4 oz. frozen spinach (or a few handfuls of fresh)
- avocado, for serving
Instructions
- Sauté onion in fat until translucent.
- Add garlic, cumin and oregano and sauté until fragrant.
- Add chiles, broth, turnips, pork, and spinach and bring to a boil.
- After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
- Serve with chopped avocado.
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