Southwestern Green Chile with Pork Stew

SUBMITTED BY: terrielyn PHOTO BY: NATHAN SIMMONS

"A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas."

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut into 1 inch cubes
1/2 cup all-purpose flour
3 (14.5 ounce) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
8 green chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
3 cloves garlic, minced
salt and pepper to taste

READ REVIEWS (12)

DIRECTIONS

In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 2, 2003 by CMCCORMICK

A good combination of flavors, especially if you like it hot. I used leftover porkchops instead of bacon and it turned out well.

5 users found this review helpful

Reviewed on Feb. 17, 2003 by Steve

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!

5 users found this review helpful

Reviewed on Feb. 12, 2006 by MCRONDA

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!

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 521

Total Fat: 20.7g
Cholesterol: 71mg
Sodium: 1790mg
Total Carbs: 47.9g
Dietary Fiber: 11g
Protein: 35.2g

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