Green Chili Stew By Sallye Recipe

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sallye bates


Another one of my Tex-Mex recipes. As you probably know by now, we love all things Mexican.

May be served as an appetizer dish or a full meal.

★★★★★ 2 votes
15 Min
2 Hr
Stove Top


2 lb
boneless pork butt
1 medium
white onion, diced
4 large
russet potatoes, peeled & cubed into bite size pieces
green chiles (jalapeno, poblano or anaheim)
1 Tbsp
garlic powder
8 c
2 Tbsp
chicken bouillon
2 Tbsp
cooking oil
flour to coat meat
salt & pepper to taste


1Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
2Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper

Place 2 tablespoons of cooking oil in same skillet you used to grill chiles and heat on medium high.

Transfer dredged meat into heated skillet. Cook until brown on all sides, stirring often to avoid burning.

Remove meat from skillet and set aside temporarily
3Add onions and potatoes to skillet and cook until vegetables are browned.
4While vegetables are browning, remove chiles from paper bag.

Peel (remove skin), cut in half and remove seeds and veins, then finely chop.

Set aside.
5When vegetables are browned, add meat back to pan and stir to blend with vegetables

Add chiles, garlic powder, bouillon, salt & pepper, and water.

Bring to a boil, then reduce heat to a simmer.

Cook for about 2 hours until meat is tender

If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
6You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
7If used as a main dish, cook a big old pan of cornbread to go with.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy