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new mexico pork green chile stew

akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

Nothing speaks of comfort food more than my mother's green chile stew. Growing up in the beautiful Land of Enchantment (New Mexico), we always had an ample supply of green chile in the freezer. I have fond memories of my mom buttering her tortilla and ripping the pieces into her bowl. It is April 4, 2020, it's been snowing nonstop for 2 days, school is closed, we are in the middle of a pandemic! I NEED COMFORT FOOD right now and this is it! I'm sure you will love this quick, cheap and easy recipe as much as we do.

yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For new mexico pork green chile stew

  • 3 Tbsp
    butter
  • 1 md
    onion, diced
  • 4-5 clove
    garlic, minced
  • 13 oz
    frozen bueno chopped green chile
  • 4 md
    potatoes, peeled and cubed
  • 1 lb
    pork tenderloin, prebaked, cooled and cubed
  • 3 c
    chicken stock
  • 1 pinch
    mexican oregano, red chile flakes, salt and pepper
  • 1 can
    rotel tomatoes

How To Make new mexico pork green chile stew

  • 1
    In a large pot melt butter, add onions, saute 5 min. or until soft, turn down the heat low and add in garlic. Saute another 2-3 minutes
  • 2
    Add frozen green chile (Bueno is the best if you can get it) add in one tub-ful of good water. Cook to thaw.
  • 3
    Add diced potatoes and pork. Add in Rotel tomatoes and chicken stock. Add in a pinch of Mexican oregano (yes, there is a difference), salt and pepper to taste. I also add in just a pinch of red chile flakes for color. Turn the heat down low and simmer gently on the stove until potatoes are tender. Serve with warm flour tortillas and butter.
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