Southwestern Green Chile with Pork Stew

Southwestern Green Chile with Pork Stew

26
terrielyn 0

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

Ingredients

1 h {{adjustedServings}} servings 471 cals
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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

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Directions

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  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.
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Reviews

26
  1. 29 Ratings

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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 thre...

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...

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.