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Green Chile Stew with Pork
SUBMITTED BY:
Christine L.
"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."
RECIPE RATING:
Read Reviews
(20)
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PREP TIME
25 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 25 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 19, 2004 by JENNINJS
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JENNINJS
Jan. 19, 2004
I made this stew for the first time for a SuperBowl party. It was a HUGE hit! Since then, I have made it several times for friends, family, and co-workers. I am always asked for the recipe. I have used both beef and pork, and either meat works really well. I love that you can adjust the heat according to taste and stomachs. The stew takes a little time to prepare (chopping, roasting, searing, etc), but if you throw everything in a crockpot, you have a wonderful meal waiting for you when you get home.
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15 users found this review helpful
I made this stew for the first time for a SuperBowl party. It was a HUGE hit! Since then, I...
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Reviewed on Nov. 13, 2003 by CGXL
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CGXL
Nov. 13, 2003
This is much like Mexican Posole. I added 1 tsp. ground cumin and used hominy instead of corn or potatoes. Delish! My 3 year old didn't care for it much, too much spice I suppose? I cooked it in my crock pot. Thanks
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10 users found this review helpful
This is much like Mexican Posole. I added 1 tsp. ground cumin and used hominy instead of corn...
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Reviewed on Nov. 13, 2003 by VIEWFROMABROAD
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VIEWFROMABROAD
Nov. 13, 2003
i made this stew using chopped green chilis from a jar. i also used a little cornstarch to thicken my gravy at the end of the cooking process. it was great! very tasty and flavorful, and just like the green chili stew they serve in new mexico. also, it's not very hot so kids can enjoy as well.
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7 users found this review helpful
i made this stew using chopped green chilis from a jar. i also used a little cornstarch to...
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Reviewed on Nov. 13, 2003 by ERNEDVED
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ERNEDVED
Nov. 13, 2003
This is one of my wife's favorites. We got this recipe out of Jeff Smith's(The Frugal Gourmet Cooks American). Did he plagarize this from Christine L.?
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7 users found this review helpful
This is one of my wife's favorites. We got this recipe out of Jeff Smith's(The Frugal Gourmet...
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Reviewed on Nov. 10, 2003 by Marnie White
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Marnie White
Nov. 10, 2003
Awful! Possibly the only recipe my fiance and I have ever tossed out.
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7 users found this review helpful
Awful! Possibly the only recipe my fiance and I have ever tossed out.
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Reviewed on Aug. 22, 2006 by
DANEDREAMER
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DANEDREAMER
Aug. 22, 2006
This is delicious. My son loved it and my husband enjoyed it too (he's the picky one). I LOVE green chile and pick up the Hatch chiles in NM when I'm there. I can pull roasted hatch chiles from my freezer and use them in this dish. I've also roasted green chile's in my oven but they can be purchased canned or frozen (hatch chiles) and they work well. I used the canned salsa the first time I made this but I think I'll just add a little stewed tomatoes and chiles next time. Definitely a keeper.
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4 users found this review helpful
This is delicious. My son loved it and my husband enjoyed it too (he's the picky one). I...
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Reviewed on Nov. 13, 2003 by ITALIANCPCK
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ITALIANCPCK
Nov. 13, 2003
Wow!! I've had this dish in my favorite Mexican restaurant and this recipe has to be about as close as you can come to it. I added an onion and a bell pepper along with the celery and garlic. I also chose to add the potatoes. My husband really enjoyed it. It was a little on the spicy side but all in all it was a great dish. I will definitely use this recipe again.
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4 users found this review helpful
Wow!! I've had this dish in my favorite Mexican restaurant and this recipe has to be about as...
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Reviewed on Feb. 1, 2007 by
NewMexicoMama
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NewMexicoMama
Feb. 1, 2007
This turned out wonderful! I used leftover pork chops, substituted the tomatoes with tomatillos, used a good quality green salsa, added some diced potatoes, threw in a bit of cumin and wow! My family loved it. Thanks for the recipe. It's a keeper.
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3 users found this review helpful
This turned out wonderful! I used leftover pork chops, substituted the tomatoes with...
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Reviewed on Sep. 13, 2006 by RONP
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RONP
Sep. 13, 2006
This was terrific! We loved it! It has a nice tang to it (we used medium chiles) and a great flavor. Did it in the crockpot and it was excellent.
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2 users found this review helpful
This was terrific! We loved it! It has a nice tang to it (we used medium chiles) and a great...