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Pork Stew with Green Chiles

"I came up with this hearty pork stew when trying to duplicate the recipe we enjoyed at a local restaurant," shares Doris Johns of Hurst, Texas.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 to 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 5 medium potatoes, peeled and cubed
  • 3 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cans (4 ounces each) chopped green chiles

Directions

  • In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chiles; simmer 10 minutes longer. Discard bay leaf before serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/3 cups: 253 calories, 8g fat (2g saturated fat), 47mg cholesterol, 707mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2-1/2 meat, 1-1/2 vegetable, 1 starch.

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