Contest-Winning Green Chili Pork Stew Recipe

5 4 6
Contest-Winning Green Chili Pork Stew Recipe
Contest-Winning Green Chili Pork Stew Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Green Chili Pork Stew Recipe

Read Reviews
5 4 6
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 65 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 65 min.

Ingredients

  • 2-1/2 to 3 pounds boneless pork shoulder or butt, trimmed
  • 1 tablespoon vegetable 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

Cut pork into 1-in. cubes; brown in oil in a soup kettle or Dutch oven over medium heat. Add onion and garlic; saute for 3-5 minutes. Drain. Add water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 8-10 servings.
Originally published as Green Chili Pork Stew in Country October/November 1996, p49

Nutritional Facts

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

  • 2-1/2 to 3 pounds boneless pork shoulder or butt, trimmed
  • 1 tablespoon vegetable 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
  1. Cut pork into 1-in. cubes; brown in oil in a soup kettle or Dutch oven over medium heat. Add onion and garlic; saute for 3-5 minutes. Drain. Add water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 8-10 servings.
Originally published as Green Chili Pork Stew in Country October/November 1996, p49

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Reviews forContest-Winning Green Chili Pork Stew

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MY REVIEW
arianamanus User ID: 8225151 218582
Reviewed Jan. 22, 2015

"Super bomb! I substituted the canned green chili with a frozen hot green chili. Gave it some serious spice. Also used chicken broth instead of water."

MY REVIEW
Potroast911 User ID: 3101033 12447
Reviewed Aug. 20, 2012

"To be fair i am rating this stew 5 stars because my dinner guests loved it. However my husband and I didn't really care for it so I have passed the recipe along but won't be making it again myself. I think it is just a matter of personal tastes. I don't overly care for curry and my husband doesn't really like tomatoes, this recipe has a lot of both those things."

MY REVIEW
LCandreva User ID: 4716759 28567
Reviewed Nov. 28, 2010

"I found this recipe many years ago in the Taste of Home magazine. I cook it in my slow cooker on high a couple hours then turn in down to low for 4 hours, or cook all day on low. Definately my favorite recipe, I use pork, chicken, turkey, hamburger, left over roast/steak whatever I have on hand. Always excellent no matter what meat I use."

MY REVIEW
lovestocook2 User ID: 252775 37073
Reviewed Aug. 26, 2010

"This is a wonderful tasting green chile stew, I've made it several times. The touch of fennel adds an interesting note. I skip the canned beans and cook up a pot of pinto beans to ladle into our bowls."

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