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Contest-Winning Green Chili Pork Stew


  • 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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • Starla
    Oct 2, 2019
    I think it turned out well,, that do not use Rotel tomatoes with green chili and green chili it might be a bit spicy for kids, you can cool it off with some sour cream homemade chips and cheese
  • arianamanus
    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.

  • Potroast911
    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.

  • LCandreva
    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.

  • lovestocook2
    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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