- 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
- 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.
- Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 10 servings (2-1/2 quarts).
Reviews forContest-Winning Green Chili Pork Stew
"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."
"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."
"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."