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: 1 whole pork tenderloin, diced. May use pork shoulder or ground pork.; 1/2 tsp black pepper; 2 tsp salt; 2 T. vegetable oil; 1 lg white onion, chopped; 3 cloves garlic, minced; 1 jalapeno, seeded, small dice; 1 red bell pepper, seeded, diced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp pasilla molido or ground ancho or NM red chili; 2 tsp epazote; 1 tsp granulated onion, toasted; 1 tsp onion powder; 3 T. flour; 1 15 oz canned diced tomatoes; 4 cups chicken stock; 20 oz diced New Mexico green chile; 1/2 rind of parmesan wedge; 1 guajillo pepper, seeded

Servings: persons

1 whole pork tenderloin, diced. May use pork shoulder or ground pork.
1/2 tsp black pepper
2 tsp salt
2 T. vegetable oil
1 lg white onion, chopped
3 cloves garlic, minced
1 jalapeno, seeded, small dice
1 red bell pepper, seeded, diced
2 tsp ground cumin
2 tsp ground coriander
1 tsp pasilla molido or ground ancho or NM red chili
2 tsp epazote
1 tsp granulated onion, toasted
1 tsp onion powder
3 T. flour
1 15 oz canned diced tomatoes
4 cups chicken stock
20 oz diced New Mexico green chile
1/2 rind of parmesan wedge
1 guajillo pepper, seeded

1
Toss pork cubes in salt and pepper. Heat oil to hot in sautA pan and brown pork in batches, removing to a bowl.
2
Add 2 T. bacon fat or oil to the pan and sautA onions and red peppers until soft, about 5 minutes. Add jalapeAo and garlic and sautA until fragrant. If needed, add 1-2 T. butter to moisten to make roux. Add dry spices and cook until fragrant. Add flour and mix into a paste, scraping up the fond while cooking. Add chiles and mix thoroughly, breaking up pieces. Stir in tomatoes with juice and mix throroughly. Gradually add 4 cups chicken stock stirring. Bring to a boil, and simmer 15 minutes. If desired, use a stick blender to break up part of the stew and tomatoes. Then add pork and accumulated juices. Bring to a boil and simmer for 2 hours, uncovered until desired thickness in achieved. Add 1 guajillo pepper, seeded, to the stew if desired, and remove when cooking is completed.
3
Serve with warm flour tortillas, top with queso fresca cheese crumbles, or garnish with avocado wedges drizzled with generous salt, pico de gallo spice and lime juice.

1275

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

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 20 ingredients. The key ingredients include: 1 whole pork tenderloin, diced. May use pork shoulder or ground pork., 1/2 tsp black pepper, 2 tsp salt, 2 T. vegetable oil, 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