Green Chile Pork Stew

Total Time

Prep: 25 min. Cook: 1 hour


8 servings

Updated: Jan. 21, 2023
Green chiles are a big favorite here in the Southwest—my family likes anything with them in it. Now that we are empty nesters, my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave! —Pat Henderson, Deer Park, Texas


  • 2 pounds lean boneless pork, cut into 1-1/2-inch cubes
  • 1 tablespoon canola oil
  • 4 cups chicken broth, divided
  • 3 cans (11 ounces each) whole kernel corn, drained
  • 2 celery ribs, diced
  • 2 medium potatoes, peeled and diced
  • 2 medium tomatoes, diced
  • 3 cans (4 ounces each) chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 3 tablespoons all-purpose flour
  • Optional: Cornbread or warmed flour tortillas


  1. In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chiles, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
  2. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with cornbread or tortillas if desired.

Nutrition Facts

1-1/2 cups: 306 calories, 12g fat (0 saturated fat), 60mg cholesterol, 466mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.

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