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Green Chile Stew with Pork

Green Chile Stew with Pork

  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    2 h 25 m
Christine L.

Christine L.

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  2. Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  3. Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.
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Reviews

JENNINJS
55

JENNINJS

1/19/2004

I made this stew for the first time for a SuperBowl party. It was a HUGE hit! Since then, I have made it several times for friends, family, and co-workers. I am always asked for the recipe. I have used both beef and pork, and either meat works really well. I love that you can adjust the heat according to taste and stomachs. The stew takes a little time to prepare (chopping, roasting, searing, etc), but if you throw everything in a crockpot, you have a wonderful meal waiting for you when you get home.

El Burrito Carlito
52

El Burrito Carlito

1/6/2010

I would've rated higher, but this recipe has been copied, word for word, from Jeff Smith's "The Frugal Gourmet Cooks American" (pp 64-65). Plagiarism aside, it's a wonderful dish, and I agree that it benefits from a few tomatillos. (This is a durable little recipe, and it could handle the addition of just about anything you have a taste for.)

CGXL
32

CGXL

11/13/2003

This is much like Mexican Posole. I added 1 tsp. ground cumin and used hominy instead of corn or potatoes. Delish! My 3 year old didn't care for it much, too much spice I suppose? I cooked it in my crock pot. Thanks

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