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Pueblo Green Chile Stew

Pueblo Green Chile Stew

National Pork Board

One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet


  1. In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for one hour. Serve hot with fresh corn or flour tortillas.
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Crystal S

Not an authentic green chili stew, but this is WONDERFUL and perfect for tailgate parties!!! I have made it several times since the original posting in 2008 and have discovered it's best served as a winter dish. It's great as is, but changed the recipe to suit the family's preference. 1.) Lightly dust the cubed pork (tenderloin) with 1/2 cup of flour, 1/2 tsp of onion powder, and 1/2 tsp of fresh ground garlic/ black pepper mixture before browning. 2.) Substitute the canned corn with fresh corn. Grill the ears and cut the kernels off - grilling brings out the natural sweetness in the corn (do this in the summer and freeze the corn in small baggies for use during the winter). 3.) Use 2 cans of green chiles and 1 small can of salsa verde in place of the 3rd can of green chilis. 4.) Add 2 thinly sliced carrots. 5.) Increase the cumin by 1/2 tsp for more flavor. 6.) If you have wood smoked, fire roasted tomatoes with garlic, it makes all the difference - if not, try no more than a drop of wood smoke seasoning to give a great flavor to it. Serve with sour cream, tortillas, or corn muffins! This is a WONDERFUL recipe!!! Try it, I guarantee you'll enjoy it....

Baking Nana

I made this for our family and for a client tonight. What a hit! I did make a few changes to make this stretch. I used a pre cooked 1 1/2 lb pork tenderloin, cubed. Sauted the onion, celery, carrots and 3 cloves garlic in oil....added the meat and 2 Cups broth and 8 oz diced green Ortega Chilies....simmered for about 45 minutes. Instead of the fresh tomatoes I added 1 14 oz can diced tomatoes with jalapenoes and then I added 1 28ox can green enchilada sauce. Cumin and oregano per the recipe, 6 medium red potatoes diced. I garnished with chopped cillantro, grated cheese and a blob of sour cream. Excellent! You could even add cabbage and zucchini...maybe next time.


WOW!!! Ok, I will admit that each time I go out to a Mexican restaurant I usually will order the chile verde - and this reciep tastes just like it! Delicious! I added one yellow onion and three garlic cloves and sauteed them with the pork before adding the rest of the ingredients. I also used one can of tomatillo salsa because I did not have all the cans of chiles. I served it with sour cream and torillas...we definetely will be making this again!