Real Recipes From Real Home Cooks ®

green chile pork stew

(2 ratings)
Blue Ribbon Recipe by
Lacie O'Neil
Sheffield, TX

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!

Blue Ribbon Recipe

Full of Southwest flavor and spices, this comforting green chile pork stew will warm anyone up on a cold day. The pork is extremely tender, and the onions, garlic, and chicken broth help add flavor. Corn adds a touch of sweetness and mellows out a bit of the spice. Adding fresh jalapenos and cilantro adds to the flavors. This recipe comes together quickly with little effort.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For green chile pork stew

  • 2 Tbsp
    olive oil
  • 2 lb
    boneless pork tenderloin or pork loin roast with fat trimmed, cut into bite-size chunks
  • 1 lg
    yellow onions, diced
  • 1 Tbsp
    minced garlic
  • garlic salt, to taste
  • black pepper, to taste
  • 1 Tbsp
    comino (cumin)
  • 1 Tbsp
    all-purpose flour
  • 1 can
    chicken stock (14 oz)
  • 2 can
    diced green chiles (4 oz each)
  • 1 can
    tomato with chopped green chiles (10 oz)
  • 1 pkg
    frozen yellow squash (12 oz, can use fresh if in season or canned)
  • 1 can
    corn (15. 25 oz)
  • 1 Tbsp
    fresh cilantro, chopped
  • 1
    fresh jalapenos, diced
  • sour cream, fat-free
  • avocado slices
  • chopped cilantro

How To Make green chile pork stew

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