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Pueblo Green Chile Stew

By: National Pork Board  
"One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game."

Rating: This weblink has been rated 5 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 373 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds boneless pork sirloin or shoulder, cubed
  • 1 tablespoon vegetable oil
  • 3 (12 ounce) cans corn kernels, drained
  • 2 stalks celery, without leaves, diced
  • 2 medium potatoes, diced
  • 2 medium tomatoes, coarsely chopped
  • 3 (4 ounce) cans diced green chiles
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt, to taste

Directions

  1. In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for one hour. Serve hot with fresh corn or flour tortillas.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 332 | Total Fat: 14.1g | Cholesterol: 48mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2008 by BLONDIENEG 
WOW!!! Ok, I will admit that each time I go out to a Mexican restaurant I usually will order... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by dabergmans 
Yum! Mine turned out a little too spicy for my kiddos, I don't know if it's because I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by Soup Loving Nicole 
Okay, I tweaked this just a bit due to what I had on hand and my personal taste (more... MORE

 
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