Pueblo Green Chile Stew26 Reviews
“One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game.” - by National Pork Board
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 330 cal
- 14 g
- 37.8 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 ..." See morewinter 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...."
"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, carro..." See morets 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 gar..." See morelic 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!"
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
Grilled Pork Tenderloin with Balsamic Vinegar
Just swipe to see more like this.