Green Chili Pork Stew Recipe

4.5 3 6
Green Chili Pork Stew Recipe
Green Chili Pork Stew Recipe photo by Taste of Home
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Green Chili Pork Stew Recipe

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4.5 3 6
Publisher Photo
Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it. Now that we are "empty nesters" (two married children and two grandchildren), 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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour

Ingredients

  • 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 chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 3 tablespoons all-purpose flour
  • Cornbread or warmed flour tortillas, optional

Directions

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, 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.
Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Yield: 8 servings.
Originally published as Green Chili Pork Stew in Country Woman January/February 1995, p33

Nutritional 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.

  • 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 chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 3 tablespoons all-purpose flour
  • Cornbread or warmed flour tortillas, optional
  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, chilies, 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 corn bread or tortillas if desired. Yield: 8 servings.
Originally published as Green Chili Pork Stew in Country Woman January/February 1995, p33

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julzrulz9 User ID: 7093746 10596
Reviewed May. 13, 2013

"I liked this stew but next time I wouldn't use the third can of corn. There was more corn than anything else! I also added an onion and a clove of garlic for some added flavor."

MY REVIEW
ezondii User ID: 1189790 12008
Reviewed Oct. 13, 2012

"WARNING - modified slightly review. Used canned tomato with green chilies and Mexicorn. Threw in some cooked diced bacon. Slightly punched up result, good go to stew."

MY REVIEW
mistymoo3 User ID: 4753192 9694
Reviewed Sep. 15, 2011

"My family loved this recipe, I did just a few things different...I didn't use the corn (eat that the night before) but carrots, and no celery (didn't have any)....But we would loved it and would make it again"

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