Search thousands of recipes reviewed by home cooks like you.

Southwestern Green Chile with Pork Stew

Southwestern Green Chile with Pork Stew

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
terrielyn

terrielyn

A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ZapnTatersMom
25

ZapnTatersMom

12/6/2006

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 for 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!!

iowachild
19

iowachild

11/22/2008

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 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.

KReece
15

KReece

11/7/2005

I've made it twice now and it was great both times. The first time I used fresh green chiles and the second I used canned. It was good both times, but spicier with the fresh chiles.

Similar recipes