Pork Green Chili Stew Recipes

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GREEN CHILE STEW WITH PORK



Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

GREEN CHILI STEW WITH PORK



Green Chili Stew with Pork image

This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.

Provided by ranger1

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Yield 6

Number Of Ingredients 9

1 ½ pounds pork neck bones
2 (7 ounce) cans diced green chiles
2 pounds potatoes, cubed
28 ounces chopped stewed tomatoes
1 large sweet onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chili powder
4 cups water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
  • In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
  • Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 45 g, Cholesterol 92 mg, Fat 12 g, Fiber 7.6 g, Protein 38.4 g, SaturatedFat 3.8 g, Sodium 1870.8 mg, Sugar 10.6 g

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

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.

PORK-AND-GREEN-CHILI STEW



Pork-and-Green-Chili Stew image

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds pork butt or shoulder, trimmed of excess fat and cut into small strips or chunks
1 medium onion, roughly chopped
Salt
1 tablespoon minced garlic
1 14-ounce can diced tomatoes, with their liquid
2 cups roughly chopped roasted or broiled green chilies (see recipe)
Garlic powder, optional
Warm flour tortillas or rice for serving

Steps:

  • Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
  • Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 580 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN CHILE AND PORK STEW



Green Chile and Pork Stew image

Here's a hearty pork stew dinner spiced with green chilies and salsa - braised to perfection for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 10

1 1/2-pound pork boneless loin, cut into cubes
2 cans (4 ounces each) whole green chiles, drained and cut into strips
1 jar (20 ounces) thick-and-chunky salsa
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 medium onion, chopped (1/2 cup)
1 cup chicken broth
3 teaspoons chili powder
3 teaspoons dried cilantro leaves, if desired
2 teaspoons sugar

Steps:

  • Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 10 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg

GREEN CHILE AND TOMATILLO PORK STEW



Green Chile and Tomatillo Pork Stew image

This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

6 tomatillos, husked and quartered
3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat
2 cups chicken stock, plus more if needed
3 tablespoons grape seed oil
1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
Corn Tortillas, warmed

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
  • Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
  • Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
  • Add the rest of chicken stock into pot with puree and stir to combine.
  • Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
  • Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.

GREEN CHILI PORK STEW



Green Chili Pork Stew image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving

Steps:

  • Preheat the broiler and line a baking sheet with foil.
  • Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
  • Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
  • Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
  • Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
  • Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
  • If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
  • To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
  • To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
  • Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
  • Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

PORK AND GREEN CHILE STEW



Pork and Green Chile Stew image

Provided by Food Network

Categories     main-dish

Time 2h21m

Yield 4 servings

Number Of Ingredients 24

1 pound pork butt, trimmed of fat
2 yellow onions, quartered
1 tablespoon ground cumin
2 bay leaves
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne
Chile Verde, recipe follows
Corn Tortillas, accompaniment
Diced, seeded tomatoes, accompaniment
Sour cream, accompaniment
1 pound fresh mild green New Mexico chiles, or Anaheims
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro

Steps:

  • Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
  • Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
  • Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
  • In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  • Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

GREEN CHILI PORK STEW



Green Chili Pork Stew image

This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover "Mean Chef Pulled Pork" (sans sauce). Hope you enjoy!

Provided by Tamaretta

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -3 poblano peppers, roasted, peeled and chopped (see note)
4 medium potatoes, peeled and diced
1 (28 ounce) can diced tomatoes, undrained
2 cups water
1 -2 teaspoon chopped garlic
1 teaspoon cumin
1 teaspoon seasoning salt
pepper
1 lb leftover cooked pork (see Mean Chef Pulled Pork #26257)

Steps:

  • Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
  • In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
  • Cover and simmer for 35 minutes.
  • Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
  • Great with cornbread!

Nutrition Facts : Calories 349.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 62, Sodium 344.9, Carbohydrate 36.4, Fiber 6.2, Sugar 6, Protein 25.1

PORK AND GREEN CHILI STEW



Pork and Green Chili Stew image

This is a great winter recipe - especially for us Wisconsin-ites! Warms you up...My husband found it on Art Bell's website a few years back - I lost my original copy off the computer,so I can't credit the original chef, but luckily had written it down for a friend,who copied it for me. I've changed it somewhat,like the hominy in it...it's definitely adjustable for those of you who like more "heat" when you eat.

Provided by HEP MEP

Categories     Stew

Time 2h

Yield 1 big pot full, 10-12 serving(s)

Number Of Ingredients 16

2 -3 tablespoons vegetable oil
1 large onion, chopped
1 -2 clove garlic, minced
3/4 teaspoon cumin (or more)
1/4 teaspoon black pepper (or more!)
1 teaspoon oregano
1 -2 lb pork tenderloin, cut into bite-size pieces
1 cup flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper (or more)
4 -6 red potatoes, peeled and cut into chunks
3 (4 -5 1/3 ounce) cans whole green chilies, roughly cut
5 cups chicken broth
1 (15 ounce) can hominy

Steps:

  • POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
  • Set aside.
  • PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
  • Once you're done, place all the pork back in the pot.
  • Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
  • Bring to a boil,then simmer for 45 minutes to an hour.
  • Creative Additions-- For a richer flavor, add sour cream to the soup base.
  • Use shredded Cheddar or Monterey Jack for garnish.
  • Serve with tortilla chips or Saltines.
  • I sometimes add Frank's Hot Sauce to MY bowl.

Nutrition Facts : Calories 257.7, Fat 5.8, SaturatedFat 1.2, Cholesterol 29.5, Sodium 738.2, Carbohydrate 35.1, Fiber 3.8, Sugar 4.7, Protein 16.4

PORK AND GREEN CHILE STEW



Pork and Green Chile Stew image

As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h40m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes
1 large onion, cut into 1/2-in. pieces
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon coarsely ground pepper
4 large potatoes, peeled and cut into 3/4-in. cubes
3 cups water
1 can (16 ounces) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chiles
2 tablespoons quick-cooking tapioca
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup minced fresh cilantro
Optional: Sour cream and additional cilantro

Steps:

  • In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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2019-11-21 To Make Pork Green Chili on the Stove top: -Drizzle 1 tablespoon of the oil into a heavy-bottomed stockpot or soup pot over medium heat. Add the pork cubes and brown them …
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PORK AND GREEN CHILE STEW | EMERILS.COM
Bring to a boil. Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander. Shred the drained …
From emerils.com


FIERY PORK & GREEN CHILI STEW - SAFEWAY
Step 1. In large skillet, heat 1 tbsp oil over high heat. Season pork with cumin and salt. Brown pork on all sides in skillet, about 5 min. Transfer pork to plate. Step 2. Heat remaining oil in …
From safeway.ca


SLOW COOKER PORK STEW WITH GREEN CHILI RECIPE - RECIPES.NET
2022-03-21 Cut pork into 2-inch pieces. Season with salt and pepper. Heat a large non-stick skillet on high heat; lightly spray the pan with oil and brown the pork over medium heat on all …
From recipes.net


GROUND PORK AND GREEN CHILE STEW: SERIOUS COMFORT FOOD
2022-01-24 Drain grease. I like to leave a teaspoon or two behind for flavor. Sprinkle meat with flour and stir until it browns. Season with salt and pepper. Add tomatoes and chiles to the …
From saladinajar.com


MAKE-AHEAD RECIPE: PORK & GREEN CHILE STEW (CHILE VERDE)
2020-01-29 Ingredients. 1-1 1/2 pounds. fresh green chile peppers (See Recipe Notes) 8 ounces. tomatillos, husks removed. 2 tablespoons. bacon grease, lard, or canola oil, for …
From thekitchn.com


PORK GREEN CHILE STEW, CHILE VERDE - COOKING ON THE RANCH
2018-09-11 Remove pork to a plate. Set aside. Add diced onion to the Dutch oven and cook until soft, about 5 minutes. Add pork back into the Dutch oven along with chicken broth, …
From highlandsranchfoodie.com


10 BEST GREEN CHILE PORK POSOLE STEW RECIPES - PORK
2022-03-25 Pork Green Chile Posole Stew With Nopales Recipe 3 T olive oil. 2 lbs pork roast, cut into 1 inch pieces salt and pepper 1 large onion, diced 4 cloves garlic, papery skins …
From allchilipepper.com


GREEN CHILE PORK STEW RECIPE | SOUTHERN LIVING
Step 2. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 3 to 4 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; …
From southernliving.com


INSTANT POT CHILI WITH PORK - THERESCIPES.INFO
HOW TO MAKE INSTANT POT PORK CHILI: Cut the pork loin roast into 6 pieces and place in the Instant Pot along with 1 can of the diced green chiles (reserve the other can for after …
From therecipes.info


21 PORK HATCH GREEN CHILI RECIPE - SELECTED RECIPES
Hatch Green Chile Pork Stew. 4 hr 20 min. Lbs pork shoulder, hatch green chile, green enchilada sauce, cider vinegar, whole potatoes. 4.8 10. My Turn for Us. Green Chili Pork. 4 …
From selectedrecipe.com


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