Chili Verde Stew Recipe

4.5 1 2
Chili Verde Stew Recipe
Chili Verde Stew Recipe photo by Taste of Home
Publisher Photo

Chili Verde Stew Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 70 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 diced canned 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili Verde Stew in Cooking for 2 Spring 2005, p51

Nutritional Facts

1-1/2 cups: 389 calories, 17g fat (4g saturated fat), 100mg cholesterol, 575mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 37g protein.

  • 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 diced canned 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
  1. 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.
  2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili Verde Stew in Cooking for 2 Spring 2005, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChili Verde Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Ruffshse User ID: 4225266 234235
Reviewed Oct. 9, 2015

"Made this last night family said it was good but a little bland for are taste.Will make again but add some more spices"

Loading Image