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Green Chili Pork Stew Recipe

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Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

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Green Chili Pork Stew Recipe

Prep: 25 min. Cook: 65 min.

Yield: 8-10 Servings

25 65 90

Ingredients

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Directions

In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 each) equals 232 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 523 mg sodium, 22 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Green Chili Pork Stew in Country October/November 1996, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Green Chili Pork Stew (3)

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Reviewed on Nov. 28, 2010 by LCandreva

I found this recipe many years ago in the Taste of Home magazine. I cook it in my slow cooker on high a couple hours then turn in down to low for 4 hours, or cook all day on low. Definately my favorite recipe, I use pork, chicken, turkey, hamburger, left over roast/steak whatever I have on hand. Always excellent no matter what meat I use.

Reviewed on Aug. 26, 2010 by lovestocook2

This is a wonderful tasting green chile stew, I've made it several times. The touch of fennel adds an interesting note. I skip the canned beans and cook up a pot of pinto beans to ladle into our bowls.