Green Chile Pork Stew Recipe

Name: Green Chile Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs pork cutlets, cut into 1 inch cubes; 1/4 cup flour; 1 teaspoon ground cumin; 1/4 teaspoon seasoned pepper (I use Jane's Crazy Mixed-Up Pepper); 1 teaspoon salt; 1 teaspoon ground sage; 3 tablespoons oil; 3 tablespoons vinegar (white or cider); 2 large onions, coarsely chopped; 2 cans whole baby potatoes (not sure of exact weight, I usually end up using one large can of them); 2 cups tomatillo salsa (I either make my own, or I use La Victoria Green Chile enchilada sauce); 2 (3 1/2 ounce) cans diced green chilies; 1 (15 ounce) can reduced-sodium chicken broth; 1 teaspoon brown sugar or 1 teaspoon honey

Servings: persons

2 1/2 lbs pork cutlets, cut into 1 inch cubes
1/4 cup flour
1 teaspoon ground cumin
1/4 teaspoon seasoned pepper (I use Jane's Crazy Mixed-Up Pepper)
1 teaspoon salt
1 teaspoon ground sage
3 tablespoons oil
3 tablespoons vinegar (white or cider)
2 large onions, coarsely chopped
2 cans whole baby potatoes (not sure of exact weight, I usually end up using one large can of them)
2 cups tomatillo salsa (I either make my own, or I use La Victoria Green Chile enchilada sauce)
2 (3 1/2 ounce) cans diced green chilies
1 (15 ounce) can reduced-sodium chicken broth
1 teaspoon brown sugar or 1 teaspoon honey

1
Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
2
Add meat cubes and shake to coat thoroughly.
3
Heat oil in a large skillet.
4
Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
5
With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
6
Add the vinegar reduction to the meat in the crock.
7
Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
8
Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
9
If you would like the stew to be a bit thicker, mash a few of the potatoes.
10
Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 lbs pork cutlets, cut into 1 inch cubes, 1/4 cup flour, 1 teaspoon ground cumin, 1/4 teaspoon seasoned pepper (I use Jane's Crazy Mixed-Up Pepper), and more.

Yes, Green Chile Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Pork Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions