Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pork green chile stew

(2 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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.

(2 ratings)
yield 8 to 10
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For pork green chile stew

  • 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
    (10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style

How To Make pork green chile stew

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT