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Green-Chile Pork Stew

Cook Time2 hrs
Course: Soup
Cuisine: Mexican
Keyword: green chile, pork stew
Servings: 12


  • 1 tablespoon olive oil
  • 1/2 red onion diced
  • 5 cloves garlic minced
  • 2-to-3 pound pound pork roast fat removed, cubed
  • 4 tablespoons all-purpose flour
  • 2 cups roasted, peeled, chopped green chile (1 – 13 oz tub if you’re buying at the store)
  • 2 cups chicken broth
  • 3 large russet potatoes peeled and cubed
  • tablespoon ground cumin
  • teaspoon dried Mexican oregano
  • 2 bay leaves
  • 1-to-2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • Options for garnish: Avocado, goat cheese, shredded cheese, tortillas, salsa, and more.


  • Green Chile and Pork Stew
    Start to finish 2 hours
    Serves 12
    In a large pot heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.
    Sprinkle the mixture with the flour. Stir the mixture continually until the flour is absorbed. Pour in the diced green chilies (no need to drain any liquid). Add the chicken broth, cumin, oregano, bay leaves, salt to taste, and pepper. Bring to a boil. Reduce the heat to low and simmer. Cover with a lid and stir occasionally, until the pork is cooked through and tender (approximately 45 minutes).
    Add the potatoes to the mixture and simmer an additional 30 to 45 minutes, or until the potatoes are tender.
    Serve alone or with any of my family's favorites: shredded cheese, avocado, goat cheese, tortillas, sopapillas, chips, a large glass of milk.