Recipe by Seanzilla
"Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter. This is NOT a very spicy meal (in my opinion), however...if you're planning on cooking it for those with a more 'delicate' palate, you may consider tossing in a couple tablespoons of brown sugar during the cooking (cuts down the heat). You can also serve with a dollop of sour cream on top. For those who like extra heat, but not too much, I recommend the La Sabrozita® Home Style Salsa Tomatillo. You may also want to serve with traditional white rice and black beans. No need to jazz them up unless you want to. This will make the recipe yield many more servings!"
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2 1/2 pounds
lean boneless pork, cut into 1-inch cubes
1 1/2 cups
1 (14.5 ounce) can
no-salt-added diced tomatoes
1 (4 ounce) can
chopped green chilies
minced fresh cilantro
shredded Mexican cheese blend
chopped fresh cilantro, or to taste
My hubby loved this! Instead of water I used beef broth (I was out of chicken broth) and used dried cilantro. I served it over rice and had avery happy family :)
Meh... not enough spice and too much tomatoes. I would use more green chilies next time and cut up a jalapeno and add it as well when I add the onions and garlic. Needs more zest.
This is a great recipe - not too spicy yet full of flavor. I added a few cubed red potatoes and a couple of sliced carrots to make it more of a complete meal.
I added potatoes, peas, and carrots b/c that's how I've had guisado before. Added a bit of chicken broth to help the potatoes cook, but cooked it all off so that the end result was not soupy at all. Added some Lizano salsa as I love that Costa Rican flavor. Great dish. Thanks for posting.
Simple and delicious! Added some corn and served over rice and beans. Perfect.
I've been making this basic recipe for many years and we love it. I've also tried almost all of the variations suggested too. Sometimes I add carrots and potatoes if I want to stretch it. But if you have access to fresh or frozen green chiles like we do here in New Mexico I highly recommend them. You wouldn't believe the difference in taste! Muy Bueno!
Soooo delicious! I skipped the cornstarch and the cheese and the flavor was awesome!! A flour tortilla on the side and it was a great dinner; thanks for posting!
I added cumin to stew as it cooked the first 45 minutes. I used 1 cup water with a chicken bullion cube to add to corn starch to thicken at the end. Gave a more richer flavor. Delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Pork and Green Chile Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 173
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