Mexican Pork and Green Chile Stew Recipe -
Mexican Pork and Green Chile Stew Recipe
  • READY IN 1 hr

Mexican Pork and Green Chile Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • COOK

    50 mins

    1 hr


  1. Heat oil in a large Dutch oven or large pot over medium heat.
  2. Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
  3. Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
  4. Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
  5. Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2012

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 :)

Most Helpful Critical Review
Nov 24, 2012

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.

Mar 06, 2013

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.

Nov 21, 2012

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.

Oct 21, 2012

Simple and delicious! Added some corn and served over rice and beans. Perfect.

Oct 28, 2014

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!

Feb 19, 2015

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!

Feb 18, 2015

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.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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