Green Chili Stew

4 Reviews

“This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.” - by ranger1

Ingredients

1 1/2 pounds pork neck bones
2 (7 ounce) cans diced green chiles
2 pounds potatoes, cubed
28 ounces chopped stewed tomatoes
1 large sweet onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chili powder
4 cups water

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Directions

Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Nutrition

Amount Per Serving (6 total)

Calories
436 cal
22%

Fat
12 g
18%

Carbs
45 g
15%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

JIMBO03

Jan. 31, 2004

"this is a great recipe, i've tried it with all my favorte meats, shrimp, venison, fish etc. thanks wendy...." See more"

SweetBasil

Jan. 3, 2011

"Another terrific green chili dish! I added lots of minced garlic and a can of beans to make it a little more substancial. We had it over steamed white rice. My Hatch chili supply is really dwindling ..." See more;-("