Southwestern Green Chile with Pork Stew25 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.” - by terrielyn
Original recipe yields 8 servings
- In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
- Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.
Amount Per Serving (8 total)
- 471 cal
- 20.7 g
- 38.6 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"Instead of fresh green chilis I used two cans. And I added some frozen corn. But it was fantastic!!! I increased the garlic a little bit too. My husband works on a oil rig so I sent it in a thremos fo..." See morer him to take to work, and I had wives of the other men on his crew calling asking me for the recipe!! New family favorite!!"
"This recipe is very, very good. I did make a few changes used 2 cans chicken broth, added 2 cans rotel, added 4 garlic cloves, left out water, added onions, did not dredge meat and fry but used roast..." See more already cooked, used large can green chili's and small can jalapeno's. Put it all in a slow cooker and cooked on low overnight."
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