Contest-Winning Green Chile Pork Stew

Total Time

Prep: 25 min. Cook: 65 min.

Makes

10 servings (2-1/2 quarts)

Updated: Jun. 30, 2023
Anyone living in or visiting the Southwest knows green chiles 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. —Carrie Burton, Sierra Vista, Arizona

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 chiles
  • 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

  1. 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, chiles, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  2. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts

1 cup: 232 calories, 9g fat (3g saturated fat), 47mg cholesterol, 523mg sodium, 22g carbohydrate (6g sugars, 4g fiber), 17g protein.