Green Chile Stew with Pork

Green Chile Stew with Pork

35

"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."

Ingredients

2 h 25 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

35
  1. 41 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 th...

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. ...

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...