Green Chile Pork Stew Recipes

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GREEN CHILE STEW



Green Chile Stew image

This humble New Mexican dish is Southwestern comfort food at its best!

Provided by Toni Dash

Categories     Soup

Time 1h30m

Number Of Ingredients 9

2 tablespoons Canola or Vegetable Oil
2 pound trimmed Pork Butt (, cut into 1-inch pieces)
1 large Red Onion (, peeled and finely chopped)
3 large Garlic Cloves (, peeled and diced)
6 cups Low-Sodium Chicken Stock
1 pound Red New Potatoes (, scrubbed (do not peel) and cut into ¾-inch pieces)
1 teaspoon Kosher Salt
3 7- ounce cans diced Mild Green Chiles (, drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*)
Garnish: chopped red pepper (, torn cilantro leaves)

Steps:

  • In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
  • Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
  • Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
  • Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 20 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 437 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEXICAN PORK AND GREEN CHILE STEW



Mexican Pork and Green Chile Stew image

Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.

Provided by Seanzilla

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup all-purpose flour
2 ½ pounds lean boneless pork, cut into 1-inch cubes
1 ½ cups diced onion
1 clove garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons minced fresh cilantro
¼ cup cold water
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large Dutch oven or large pot over medium heat.
  • Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
  • Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
  • Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
  • Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g

HATCH GREEN CHILE PORK STEW



Hatch Green Chile Pork Stew image

Chunks of pork, potato and green chile in a seasoned Mexican green sauce.

Provided by Evelyn

Categories     Main Course

Time 4h20m

Number Of Ingredients 14

3 lbs Pork shoulder (cut into 1/2 inch cubes)
1-2 tablespoons olive oil
6-7 Hatch green chile (roasted and chopped into 1/2″ pieces or 1(14oz) can of chopped green chiles)
1 large onion (chopped (about 1 cup))
3 whole potatoes (peeled and cubed)
5 cloves garlic (minced)
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons cider vinegar
2 cups chicken broth
1 10 oz can green enchilada sauce
1/2 tsp Salt
1/2 tsp Pepper
Flour Tortillas

Steps:

  • Season pork cubes with salt and pepper and brown in a large dutch oven with the olive oil over medium-high heat until brown in batches.
  • Remove the pork cubes and allow them to drain on paper towels.
  • Add chopped onions in the dutch oven and cook until soft and translucent about 5-6 minutes.
  • Add green chiles, garlic, cumin, oregano and cook for 1minute.
  • Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
  • Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on high.
  • Pork will be tender and the sauce will be thickened.
  • Serve with heated tortillas on the side

Nutrition Facts : Carbohydrate 16 g, Protein 42 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 146 mg, Sodium 599 mg, Fiber 4 g, Sugar 2 g, Calories 547 kcal, ServingSize 1 serving

GREEN CHILE STEW WITH PORK



Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

GREEN CHILI STEW RECIPE WITH PORK



Green Chili Stew Recipe with Pork image

This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!

Provided by Mike Hultquist

Categories     Main Course     Soup

Time 1h50m

Number Of Ingredients 13

2 pounds green chili peppers of choice (I used a variety - see the discussion above)
2 tablespoons olive oil (+ more as needed)
1 1/2 pounds pork shoulder (cut into bite sized pieces (chuck roast is good, too))
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion (chopped)
4 cloves garlic (chopped)
6 cups chicken broth (beef broth is good, too)
1 pound yellow potatoes (cut into small cubes)
2 medium carrots (peeled and cut into small cubes)
1/4 chopped cilantro (or to taste (+ more for garnish))

Steps:

  • Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
  • While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
  • Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
  • In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
  • Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
  • Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
  • Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
  • When ready to serve, remove from heat and swirl in the cilantro.
  • Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
  • Enjoy!

Nutrition Facts : Calories 195 kcal, Carbohydrate 17 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 738 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

PORK GREEN CHILE STEW



Pork Green Chile Stew image

This is my version of pork green chili stew. My family and friends say it's absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.

Provided by J. White Harris

Categories     Chili

Time 3h30m

Number Of Ingredients 17

4 lb pork butt or shoulder, cut into small dice
2 tsp salt
1 Tbsp freshly ground black pepper
1/4 c olive oil
3 yellow onions, diced
2 green bell peppers, diced
2 anaheim or poblano chiles, diced
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1-1/2 lb tomatillos, peeled, roasted, chopped, and pureed in a blender in chicken stock
1 Tbsp dried oregano
2 tsp ground cumin
2 Tbsp coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro, cleaned and chopped
4 c chicken stock
2 can(s) (10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style

Steps:

  • 1. Season the pork meat generously with salt and pepper.
  • 2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
  • 3. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
  • 4. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  • 5. Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  • 6. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

GREEN CHILI PORK STEW



Green Chili Pork Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

  • 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 cornbread or tortillas if desired.

Nutrition Facts : Calories 306 calories, Fat 12g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 466mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CONTEST-WINNING GREEN CHILI PORK STEW



Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

PORK AND GREEN CHILE STEW



Pork and Green Chile Stew image

Provided by Food Network

Categories     main-dish

Time 2h21m

Yield 4 servings

Number Of Ingredients 24

1 pound pork butt, trimmed of fat
2 yellow onions, quartered
1 tablespoon ground cumin
2 bay leaves
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne
Chile Verde, recipe follows
Corn Tortillas, accompaniment
Diced, seeded tomatoes, accompaniment
Sour cream, accompaniment
1 pound fresh mild green New Mexico chiles, or Anaheims
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro

Steps:

  • Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
  • Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
  • Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
  • In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  • Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

EASY CHILE VERDE (GREEN CHILE PORK STEW)



Easy Chile Verde (Green Chile Pork Stew) image

My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.

Provided by Lorraine of AZ

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless pork shoulder, cut in 1-inch cubes
2 medium baking potatoes, peeled and cut in 1-inch cubes
1 cup onion, chopped
1 (4 ounce) can green chilies, diced (or use 7-oz. can, to taste)
1 cup corn kernels, fresh or 1 cup corn kernel, frozen
2 teaspoons sugar
2 teaspoons ground cumin or 2 teaspoons chili powder
1 (18 ounce) jar salsa verde
hot cooked rice
1/4 cup fresh cilantro, chopped

Steps:

  • In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
  • In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
  • Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
  • Serve stew over hot cooked rice and garnish with chopped cilantro.

GREEN CHILE AND PORK STEW



Green Chile and Pork Stew image

Here's a hearty pork stew dinner spiced with green chilies and salsa - braised to perfection for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 10

1 1/2-pound pork boneless loin, cut into cubes
2 cans (4 ounces each) whole green chiles, drained and cut into strips
1 jar (20 ounces) thick-and-chunky salsa
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 medium onion, chopped (1/2 cup)
1 cup chicken broth
3 teaspoons chili powder
3 teaspoons dried cilantro leaves, if desired
2 teaspoons sugar

Steps:

  • Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 10 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg

GREEN CHILI PORK STEW



Green Chili Pork Stew image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving

Steps:

  • Preheat the broiler and line a baking sheet with foil.
  • Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
  • Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
  • Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
  • Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
  • Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
  • If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
  • To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
  • To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
  • Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
  • Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

GREEN CHILE PORK STEW



Green Chile Pork Stew image

This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).

Provided by Muffin Goddess

Categories     Stew

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
  • Add meat cubes and shake to coat thoroughly.
  • Heat oil in a large skillet.
  • 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.
  • 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).
  • Add the vinegar reduction to the meat in the crock.
  • Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
  • Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
  • If you would like the stew to be a bit thicker, mash a few of the potatoes.
  • Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).

More about "green chile pork stew recipes"

PORK & GREEN CHILE STEW RECIPE | EATINGWELL
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2019-03-30 Step 1. Trim fat from meat. Cut the meat into 1/2-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a …
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  • Trim fat from meat. Cut the meat into 1/2-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a slotted spoon, remove the meat from the skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3 1/2- to 4 1/2-quart slow cooker.
  • Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish each serving with cilantro.


GREEN CHILE PORK STEW RECIPE | SOUTHERN LIVING
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2017-01-28 Step 5. Sprinkle pork with remaining 1 teaspoon salt and pepper. Sauté pork, in batches, in hot oil in a Dutch oven over medium-high, stirring often, 4 minutes …
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  • Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 3 to 4 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
  • Bring tomatillos, Hatch peppers, 1/2 teaspoon salt, onion, and next 5 ingredients to a light boil in a largesaucepan. Remove from heat, and cool slightly.
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THE BEST GREEN CHILE STEW
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2020-03-25 Green Chile Stew Crock-Pot Recipe. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then add the …
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Calories 480 per serving
  • Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
  • In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
  • Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
  • Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!


GREEN CHILI PORK STEW | BETTER HOMES & GARDENS
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2011-02-01 Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or …
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  • Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.
  • In a blender combine remaining thawed vegetables and the water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice.


PORK-AND-GREEN-CHILE STEW RECIPE - GRACE PARISI | FOOD & …
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2013-12-07 Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover …
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2018-09-11 Pork Green Chile Stew Recipe. A hearty stew brimming with Chile Peppers, cubed pork loin roast, bite sized pieces of chicken breast, potatoes and …
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MEXICAN GREEN CHILE PORK STEW RECIPE - EVERYDAY DISHES
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2017-11-08 This green chile pork stew recipe is easy to make and is a great meal to prepare ahead of time to make your dinner routine a breeze. You can eat this like …
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NEW MEXICAN RECIPES | GREEN CHILE STEW | NEW MEXICO TRUE
new-mexican-recipes-green-chile-stew-new-mexico-true image
1½ to 1¾ pounds beef chuck or pork butt (shoulder), cut in ½-inch cubes. 2 medium onions, diced. 4 garlic cloves, minced. 1 to 1¼ pounds red waxy potatoes, peeled or unpeeled, and diced. 5 cups beef or chicken stock. 1½ tablespoons salt or more to …
From newmexico.org


GREEN CHILE STEW RECIPE FROM SANTA FE SCHOOL OF COOKING
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Home::Recipes::Archived Recipes:: Green Chile Stew. Green Chile Stew By Santa Fe School of Cooking Green Chile Stew. Serves 8 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tablespoon …
From santafeschoolofcooking.com


GREEN CHILE PORK STEW • THE HERITAGE COOK
2015-07-15 Green Chili Pork Stew. 2015-07-15 15:08:01. Yields 6. Write a review. Save Recipe. Print. Ingredients. 2 to 3 lb boneless pork shoulder or boneless country ribs; 1 large onion, sliced thinly ; 3 stalks celery, roughly chopped; 3 carrots, roughly chopped; 1 yellow bell pepper, seeded and cubed; Salt and freshly ground black pepper; 1 (19 oz) can Green Chile Enchilada Sauce - preferably Las ...
From theheritagecook.com
Servings 6
Estimated Reading Time 5 mins


RECIPE: GREEN CHILE STEW WITH PORK (FRUGAL GOURMET ...
Recipe: Green Chile Stew with Pork (Frugal Gourmet) Category: Main Dishes-Chilis, Stews: From: SueA, CA, 03-17-1998: Reply to: Re: I think I have all the books and. . ... Board: International Recipes at Recipelink.com: Msg ID: 03265: Reviews and Replies: ISO: Chile Verde : Puck - 3-15-1998 : 1: nope ... page - 3-16-1998 : 2: I think I have all the books and. . . SueA, CA - 3-17-1998 : 3: scan ...
From recipelink.com
Category Main Dishes-Chilis, Stews
Reply to Re
From SueA, CA, 03-17-1998


(THE BEST EVER) ROARING FORK’S GREEN CHILI PORK STEW RECIPE
(The Best Ever) Roaring Fork’s Green Chili Pork Stew Recipe. 2 lbs pulled pork, shredded or diced (see Note 1) 1 yellow onion, diced; 1 jalapeno pepper, seeded and diced (2 if you are feeling wild) 1 poblano pepper, diced; 2 – 4 cloves garlic, minced; 16 oz Fire Roasted Green Chiles (Favorite: 505 Southwestern) 2 TB ground cumin; 2 TB ground coriander; 2 TB onion powder; 1 TB garlic powder ...
From elevatedtexan.com


96 PORK GREEN CHILI RECIPES IDEAS - FOOD NEWS
Pork Green Chile Recipe; 8. Green Chili Stew in 2019. Steps: Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours). Remove the pork, add the onion and turn heat down to medium. Cook for about five minutes. Add the garlic and cook for about 30 seconds. Put the pork back in the stockpot and add the ...
From foodnewsnews.com


PORK RECIPE: GREEN CHILI STEW WITH PORK BY RANGER1 – REDCIPES
1999-06-14 This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread. - Get more ideas of pork recipes on RedCipes. RedCipes. Appetizers and Snacks. 2,261 recipes. BBQ & Grilling . 11 recipes. Bread. 1,203 recipes. Breakfast and Brunch ...
From redcipes.com


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