"A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas." — terrielyn
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pork loin, cut into 1 inch cubes
3 (14.5 ounce) cans
potatoes, peeled and cubed
green chile peppers, chopped
1 (15 ounce) can
black beans, undrained
1 (15 ounce) can
kidney beans, drained
salt and pepper to taste
Instead of fresh green chilis I used two cans. And I added some frozen corn. But it was fantastic!!! I increased the garlic a little bit too. My husband works on a oil rig so I sent it in a thremos for him to take to work, and I had wives of the other men on his crew calling asking me for the recipe!! New family favorite!!
I thought this was so-so, but has the potentialto be really good. I skipped the flouring of the pork, and used two cans of pinto beans - one drained and one not. Some of the reviews complained about the stew being too watery, so I did not add any of the four cups of water, just the broth and the liquid from one can of beans and it still came out more like a soup than a stew. I added about a 1/2 teaspoon of cumin, which went well with the other flavors. Overall, it was a little bland. I used very mild green chiles. Next time, I would definitely add one or two hotter chiles, and definitely more garlic.
This recipe is very, very good. I did make a few changes used 2 cans chicken broth, added 2 cans rotel, added 4 garlic cloves, left out water, added onions, did not dredge meat and fry but used roast already cooked, used large can green chili's and small can jalapeno's. Put it all in a slow cooker and cooked on low overnight.
I've made it twice now and it was great both times. The first time I used fresh green chiles and the second I used canned. It was good both times, but spicier with the fresh chiles.
I roasted a bone-in pork loin for about two hours in a clay cooker with onions and peppers, then simmered it in the broth for about two more hours until the meat fell off the bones...it was incredible!
YUM, YUM, YUM! Read the reviews on this one and they were mixed, so I was a little hesitant. Well, I thought this was great. It's a great base to tweak the seasonings to your family's liking but we liked it as written. For those who said it was too spicy ~ I don't think the recipe intends you to use jalapenos as your main chile. We used anaheim chiles and roasted them ourselves. You can pick up canned green chiles in the supermarket to skip that step of you wish. The addition of some jalapeno for heat is fine, but leave it at that :)..... This also tastes great with red chiles instead of green - I have made it with New Mexico Red Chiles and it is YUM, YUM, YUM. Very authentic and tasty. Thanks!
I made this recipe using leftover pork loin. I followed the recipe, but used a can of chiles and added carrots for extra color. I also added some cumin and chili powder. It turned out full of flavor and very tasty. The family said to make it again. Next time I will use 2 cans of chile peppers.
Very good stew. I did not have black or red beans so substituted with pinto and added cilantro. Family loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Green Chile with Pork Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 471
** Calories from Fat: 186
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