Green Chile Pork Stew

Lacie O'Neil


I made this tonight after finding a slow cooker version that I modified for what I had in my pantry. It was a mega hit with the family!


★★★★★ 1 vote

30 Min
1 Hr


Add to Grocery List

  • 2 lb
    boneless pork tenderloin (or roast with fat trimmed), cut into bite size chunks
  • 1 large
    yellow onions (diced)
  • 2 can(s)
    diced green chiles
  • 1
    jalapenos, fresh (diced)
  • 1 can(s)
    tomato with chopped green chiles
  • 1 can(s)
    chicken stock
  • 1 Tbsp
    comino (cumin)
  • 1 Tbsp
    minced garlic
  • 1 can(s)
  • 1 pkg
    frozen yellow squash (can use fresh if in season or canned if you prefer)
  • ·
    garlic salt & pepper to taste
  • 1 Tbsp
    cilantro, fresh
  • ·
    sour cream & avacado for garnish

How to Make Green Chile Pork Stew


  1. In a large stockpot, heat a couple of tablespoons of olive oil til you start to see a bit of smoke wafting and add pork to sear on all sides. Be careful of grease splatter! Once pork has browned, add in diced onion & garlic and salt, pepper and comino. Cook until onions are translucent. Add a tablespoon of flour and cook for a bout a minute.
  2. Add in about 1/2 cup of chicken stock to deglaze the pot and then add in remaining chicken stock. Add green chiles, tomatoes, squash & corn and simmer for a solid 30 minutes. May need to add more chicken stock depending on how much liquid you prefer in your stew.
  3. After stew has simmered add in cilantro and jalapeno and simmer another 15 minutes. Can serve over rice with fresh cilantro to garnish along with sour cream and avocado slices.

Printable Recipe Card

About Green Chile Pork Stew

Course/Dish: Other Soups, Pork
Regional Style: Mexican
Other Tag: Healthy
Hashtags: #green, #stew, #chile

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