Verde Stew Recipe

Name: Verde Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots (diced); one medium onion (diced); 2 stalks celery (diced); 2 chayotes (diced); 3 lbs pork sirloin roast (diced in 1/2 to 1 inch cubes); 3 cups chicken stock; 2 (7 ounce) cansherdez salsa verde; 1 (7 ounce) can green chilies (fire roasted); 1 (15 ounce) can cannellini beans; 1 pint pinto beans (Carolina's); 3 cups chicken stock; 2 tablespoons epazote; 1 tablespoon oregano; 2 teaspoons garlic powder; 10 ounces tortilla chips; 12 lb monterey jack cheese; 3 slices bacon (diced); 2 tablespoons olive oil

Servings: persons

2 carrots (diced)
one medium onion (diced)
2 stalks celery (diced)
2 chayotes (diced)
3 lbs pork sirloin roast (diced in 1/2 to 1 inch cubes)
3 cups chicken stock
2 (7 ounce) cansherdez salsa verde
1 (7 ounce) can green chilies (fire roasted)
1 (15 ounce) can cannellini beans
1 pint pinto beans (Carolina's)
3 cups chicken stock
2 tablespoons epazote
1 tablespoon oregano
2 teaspoons garlic powder
10 ounces tortilla chips
12 lb monterey jack cheese
3 slices bacon (diced)
2 tablespoons olive oil

1
Saute onion, celery and carrots in large skillet.
2
Meanwhile saute bacon in large Creuset dutch oven.
3
Remove bacon and saute pork in small batches dropping batches on top of the vegetables as they finish.
4
When the last batch of pork is finished return remaining pork with vegetables into Creuset.
5
Add chicken stock, seasonings, salsas and chilis.
6
Cover and place in 300 degree oven for 45 minutes.
7
Add beans and squash and return to oven another 15 minutes.
8
Grind tortilla chips in Kitchen Aid and add to pot along with cheese and fresh cilantro and heat another 15 minutes.

7181

kcal

Calories

529

Fat

Carbs

558

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 2 carrots (diced), one medium onion (diced), 2 stalks celery (diced), 2 chayotes (diced), and more.

Yes, Verde 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!

Verde Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions