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Put your feet up on the couch while the pork braises, you deserve it!

Green chili pork stew is exactly what you need for dinner tonight. If you like our chicken chile verde—a classic Mexican stew made with a variety of green peppers and tomatillos—you're going to love this rendition. This version features pork shoulder, which you'll cut into cubes before braising until meltingly tender. It's easy enough for a weeknight meal (put your feet up on the couch while the pork braises) but impressive enough to serve company. Want to make it a party? Pair Green Chili Pork Stew with margaritas or paloma cocktails and a basket of homemade churro chips for dessert.

Top your bowl of green chili pork stew with your favorite taco fixings. Cilantro, sour cream, and tortilla chips are standard, but we wouldn't be mad about cubed avocado, rings of slivered jalapeño, hot sauce, or even some crumbled cotija cheese.

Got leftovers? The stew will keep refrigerated in an airtight container for up to 5 days. Reheat and top as suggested, or, make a life changing pork sandwich. Simply shred the pork and pile it onto a soft torta roll. Melt cheese on top and use leftover broth for dunking. It's like a green chili French dip. You're welcome.

P.S. There's a bit of flour in the stew, which helps thicken the sauce. If you're gluten-free, skip it or substitute 1 tablespoon cornstarch in its place.

olive oil, divided, plus more as needed

boneless pork shoulder, cut into 1" cubes

Freshly ground black pepper, to taste

medium poblano peppers, seeded and chopped

jalapeño pepper, seeded and roughtly chopped

(4-oz.) cans chopped mild green chiles

tomatillos (about 5 medium), husked and quartered 

Fresh lime wedges, for serving