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Contest-Winning Green Chili Pork Stew Recipe

Contest-Winning Green Chili Pork Stew Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 65 min. YIELD:8-10 servings

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

  • 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, chilies, 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. 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.

Wine Pairings

Sweet White Wine

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