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Green Chili Pork Stew Recipe

Green Chili Pork Stew Recipe photo by Taste of Home

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Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it. Now that we are "empty nesters" (two married children and two grandchildren), my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave! -Pat Henderson, Deer Park, Texas

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Green Chili Pork Stew Recipe

Prep: 25 min. Cook: 1 hour

Yield: 8 Servings

25 60 85

Ingredients

2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon canola oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional

Directions

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Yield: 8 servings.

Nutritional Facts One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Green Chili Pork Stew in Country Woman January/February 1995, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Green Chili Pork Stew

Green Chili Pork Stew

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Reviewed on May. 13, 2013 by julzrulz9

I liked this stew but next time I wouldn't use the third can of corn. There was more corn than anything else! I also added an onion and a clove of garlic for some added flavor.

Reviewed on Dec. 31, 2012 by cllakegrl

This Texan family HAD to add a bit of heat and Mexican flavor to this already fabulous stew! We added cilantro!!! Yes...that makes a huge difference and adds that tex-mex flavor we all know and love from here! We also added some red pepper flakes for some spice...cause we like things spicy! I prefer homemade tortillas (from Kroger) to eat with it, but my Alabama husband prefers cornbread...which he put at the bottom of his bowl before pouring this over it. It's certainly going to need salt. BUT...it's fabulous and even my mom, who had never heard of a pork stew, was impressed! YES...we will make this again!

Reviewed on Oct. 13, 2012 by ezondii

WARNING - modified slightly review. Used canned tomato with green chilies and Mexicorn. Threw in some cooked diced bacon. Slightly punched up result, good go to stew.

Reviewed on Sep. 15, 2011 by mistymoo3

My family loved this recipe, I did just a few things different...I didn't use the corn (eat that the night before) but carrots, and no celery (didn't have any)....But we would loved it and would make it again