Chili Verde Stew for Crowd

Built to feed a whole hall, this is the kind of stew you make when the church potluck or the fundraiser lands on your shoulders. The method stays refreshingly simple even at scale: brown the pork cubes hard first so they pick up color and a savory crust, then everything else goes into the pot together for a long, slow simmer.

That browning step earns its keep. The fond left in the bottom of the pot dissolves into the broth and gives the whole batch its backbone, so don’t crowd the pan or the meat will steam instead of sear.

Cumin and oregano carry the seasoning, while diced potatoes thicken the stew naturally as their starch breaks down. Sweet corn and tomatoes add color and a little brightness against the rich pork. After an hour of simmering the meat turns fork-tender and the flavors settle into something deeply comforting.

Kitchen Tips

• Brown the pork in batches; piling it all in drops the pan temperature and the meat steams instead of searing.
• Taste as you go and scale spices like cumin carefully, since they can overpower in a batch this large.
• The stew holds and even improves overnight, so make it a day ahead and reheat gently for an event.
• A squeeze of lime and chopped cilantro at serving wakes everything right up.

Variations

• Swap the green peppers for roasted poblanos, or add tomatillos for a true green-chile tang.
• Use chicken or beef in place of the pork.
• Stir in a couple cans of white beans to stretch it even further.