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Dinner recipe · from the recipe book

Pork Shoulder Coconut Chile Verde Stew

Tender chunks of pork simmered in a tangy green chile, lime and coconut broth with sweet corn, potatoes, zucchini and cilantro, rich yet bright.

Pork Shoulder Coconut Chile Verde Stew

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2 whole28 gJalapeñoseeded and minced
  • 1 medium119 gGreen bell pepperchopped
  • 4 oz113 gDiced green chiles, canned
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 2¼ cups480 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2 small340 gRed potatoescut into 3/4-inch cubes
  • 1 cup136 gCorn kernels, frozen
  • 1 medium196 gZucchinicut into 1/2-inch pieces
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cube the pork shoulder, chop the onion and green bell pepper, mince the garlic and jalapeño, cube the red potatoes, cut the zucchini and chop the cilantro.
  2. Preheat the oven to 325°F (165°C).
  3. Season the pork shoulder with the salt and black pepper. Heat the canola oil in a Dutch oven over medium-high heat and brown the pork in two batches, about 4 minutes per batch; move it to a plate.
  4. Lower the heat to medium. Add the onion, green bell pepper and jalapeño and cook 5 minutes until soft. Stir in the garlic, cumin and oregano for 1 minute.
  5. Add the green chiles and vegetable broth, scraping up the browned bits, then return the pork and its juices. Bring to a simmer, cover and braise in the oven for 1 hour 15 minutes.
  6. Stir in the coconut milk and red potatoes. Cover and return to the oven for 30 minutes, until the potatoes are tender and the pork shreds easily, well past 145°F (63°C).
  7. Move the pot to the stovetop over medium heat. Add the frozen corn kernels and the zucchini and simmer uncovered 8 minutes until the corn is hot and the zucchini is just tender.
  8. Stir in the lime juice, top with the cilantro and serve hot.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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