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Chili Verde Stew

 Chili Verde Stew
Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. "It makes a great dinner served with corn bread sticks and a simple salad," she writes.
2 ServingsPrep: 20 min. Cook: 70 min.

Ingredients

  • 3/4 pound boneless pork roast, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 1/4 cup dry red wine or beef broth
  • 1 cup canned diced tomatoes, undrained
  • 1/2 cup salsa
  • 2 tablespoons canned chopped green chilies, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • Dash ground cloves
  • 2 tablespoons minced fresh parsley
  • 1 small jalapeno pepper, seeded and chopped

Directions

  • In a large saucepan, cook the pork in oil over medium heat until no
  • longer pink; remove and set aside. In the same pan, saute the green
  • pepper, onion and garlic for 1-2 minutes or until tender. Stir in
  • the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies,
  • cumin, sugar and cloves. Cover and cook over low heat for 40
  • minutes, stirring occasionally.
  • Stir in the parsley, jalapeno and remaining chilies. Cover and cook
  • 20-25 minutes longer or until meat is tender. Yield: 2 servings.

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Chili Verde Stew (continued)

Nutritional Facts: 1-1/2 cups equals 385 calories, 17 g fat (4 g saturated fat), 102 mg cholesterol, 514 mg sodium, 16 g carbohydrate, 4 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.