TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 8 servings


  • 1-1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 to 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 5 medium potatoes, peeled and cubed
  • 3 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cans (4 ounces each) chopped green chilies

Nutritional Facts

1-1/3 cup: 253 calories, 8g fat (2g saturated fat), 47mg cholesterol, 707mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2-1/2 meat, 1-1/2 vegetable, 1 starch.


  1. In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.
  2. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chili Stew in Light & Tasty February/March 2001, p65

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ConnieK User ID: 282614 77903
Reviewed Mar. 2, 2014

"This is excellent, not too hot at all. I used one Serrano pepper since I didn't have jalapenos and this didn't seem to matter. So easy to make and leftovers the next day are even better yet! Thanks for sharing the recipe!"

Lindy in AZ User ID: 3620908 77833
Reviewed Dec. 19, 2011

"I've made this twice, and loved it both times. My family doesn't like it really hot, so I only used one jalapeno. Don't be afraid of the cumin and chopped green chilies - the potatoes mellow them out."

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