Best Hearty Pork Stew With Green Chiles Recipes

CONTEST-WINNING GREEN CHILI PORK STEW

Contest-Winning Green Chili Pork Stew image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.

GREEN CHILE STEW

Green Chile Stew image

This humble New Mexican dish is Southwestern comfort food at its best!

Provided by Toni Dash

Categories Soup

Time 1h30m

Number Of Ingredients 9

Ingredients

2 tablespoons Canola or Vegetable Oil
2 pound trimmed Pork Butt (, cut into 1-inch pieces)
1 large Red Onion (, peeled and finely chopped)
3 large Garlic Cloves (, peeled and diced)
6 cups Low-Sodium Chicken Stock
1 pound Red New Potatoes (, scrubbed (do not peel) and cut into ¾-inch pieces)
1 teaspoon Kosher Salt
3 7- ounce cans diced Mild Green Chiles (, drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*)
Garnish: chopped red pepper (, torn cilantro leaves)

Steps:

In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 20 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 437 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving