Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless pork sirloin or shoulder, cubed
3 (12 ounce) cans
corn kernels, drained
celery, without leaves, diced
tomatoes, coarsely chopped
3 (4 ounce) cans
diced green chiles
Salt, to taste
Not an authentic green chili stew, but this is WONDERFUL and perfect for tailgate parties!!! I have made it several times since the original posting in 2008 and have discovered it's best served as a winter dish. It's great as is, but changed the recipe to suit the family's preference. 1.) Lightly dust the cubed pork (tenderloin) with 1/2 cup of flour, 1/2 tsp of onion powder, and 1/2 tsp of fresh ground garlic/ black pepper mixture before browning. 2.) Substitute the canned corn with fresh corn. Grill the ears and cut the kernels off - grilling brings out the natural sweetness in the corn (do this in the summer and freeze the corn in small baggies for use during the winter). 3.) Use 2 cans of green chiles and 1 small can of salsa verde in place of the 3rd can of green chilis. 4.) Add 2 thinly sliced carrots. 5.) Increase the cumin by 1/2 tsp for more flavor. 6.) If you have wood smoked, fire roasted tomatoes with garlic, it makes all the difference - if not, try no more than a drop of wood smoke seasoning to give a great flavor to it. Serve with sour cream, tortillas, or corn muffins! This is a WONDERFUL recipe!!! Try it, I guarantee you'll enjoy it....
Being a Native New mexican, who happens to also be a Pueblo Indian. I fine this incorrect. We never add cumin, oregano, canned corn, and NEVER EVER celery or canned green chiles. We boil the pork, and add fresh or frozen corn. Roasted and (peeled) New Mexican green chiles. For a 2lb roast at least 2 cloves of fresh garlic. You can add 1/2 c of diced tomatoes for color. Boiling the pork cuts down on the added oil. If you boil the pork for an hour with the garlic before the remaining ingredients you will notice a big difference. But please drop the cumin, oregano, and for Petes sake the celery & canned chiles!!
I made this for our family and for a client tonight. What a hit! I did make a few changes to make this stretch. I used a pre cooked 1 1/2 lb pork tenderloin, cubed. Sauted the onion, celery, carrots and 3 cloves garlic in oil....added the meat and 2 Cups broth and 8 oz diced green Ortega Chilies....simmered for about 45 minutes. Instead of the fresh tomatoes I added 1 14 oz can diced tomatoes with jalapenoes and then I added 1 28ox can green enchilada sauce. Cumin and oregano per the recipe, 6 medium red potatoes diced. I garnished with chopped cillantro, grated cheese and a blob of sour cream. Excellent! You could even add cabbage and zucchini...maybe next time.
WOW!!! Ok, I will admit that each time I go out to a Mexican restaurant I usually will order the chile verde - and this reciep tastes just like it! Delicious! I added one yellow onion and three garlic cloves and sauteed them with the pork before adding the rest of the ingredients. I also used one can of tomatillo salsa because I did not have all the cans of chiles. I served it with sour cream and torillas...we definetely will be making this again!
Oh my goodness, this is SO good! I had some leftover carnitas and asked on the Recipe Exchange for suggestions of what to do with it. This was the first recommendation I got and I'm glad I went with it! I had to modify the recipe slightly based on the ingredients I had on hand. I didn't have any fresh tomatoes, so I used a can of diced tomatoes with green chiles and then added only 1 extra can of diced green chiles. Since the meat was already cooked, I steamed the diced potatoes and celery in the microwave for 5 minutes to soften them up before adding them to the soup pot. I also added about a Tbs of minced garlic and about 2 tsp of onion powder, based on a recommendation by the person who suggested this recipe to me. I let everything simmer together for about 30 minutes and then we topped each bowl with shredded Mexican four cheese blend. DELICIOUS! I'll definitely be making this again and again!
I modified this some by adding a can of Hatch enchilada sauce. I cut up some pork shoulder, rolled the cubes in flour and browned them. Then added the onions with some garlic. This was so good and the leftovers were just as great.
I did almost exactly what Keri did with this recipe. First of all, I cut the recipe in half and omitted the oil since my pork was cooked already. I started with a can of tomatoes and green chiles (didn't have any fresh tomatoes) as well as 1 can of diced green chiles. I added frozen corn kernels and the rest of the ingredients, except for the meat, and cooked it for 15 minutes. Then I added the left-over cooked pork tenderloin and cooked it for about 20-30 more minutes. Delicious!
I used rotel tomatoes in place of fresh & this was very bland. Maybe it's supposed to be that way?? I ended up throwing in more cumin, oregano, & some chicken base & added a can of black beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Pueblo Green Chile Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic Mexican pork stew in green tomatillo salsa.
Watch Chef John cook a simple but scrumptious chicken in tomatillo sauce.
This simple summer stew stars squash and smoky andouille sausage.