Reviewed: Mar. 20, 2012

Delicious! Definitely one of the best pork stew recipes on here.

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Reviewer:

bmatheson

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Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Mar. 1, 2012

Great stew! I followed the recipe exactly, and really like the results. Next time I make it I will do some adjusting- 2 good size potatoes would probably be enough, reduce the water and I would cut the pork into relatively small pieces. Oh, and the picture provided with the recipe doesn't look anything like mine did. However, this is really tasty, and very close to a green chili and pork stew I had at a Navajo Nation restaurant, so it gets two thumbs up! Try it with cornbread and honey butter.

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Reviewer:

Jenny13

Reviewed: Sep. 24, 2011

This recipe is great but needs tweeked: Too watery! No water necessary, just used 3 cans of chicken broth, drain the beans...used pinto and black! Using green anaheim chillis, leave the seeds in for more firey taste. Its a stew! But right on on the measurements, perfect meat to potato to green chillis ratio.

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Reviewer:

miss.sexsmith

Reviewed: Nov. 20, 2010

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.

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Reviewer:

Caroline

Home Town: Scottsdale, Arizona, USA

Reviewed: Oct. 2, 2010

this was really yummy! i pretty much followed the recipe exactly with the exception of cutting it in half. it was tasty as is. however next time i think i might omit the garlic and beans (i only added a can of black since i had halved it). i tasted it before the addition of those ingredients and the chili peppers gave it a nice kick that seemed to be overpowered by the garlic and diluted by the juice in the beans. i will make this again for sure!

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Reviewer:

melirae

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 11, 2010

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.

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Reviewer:

tilegirl

Reviewed: Sep. 21, 2009

Would give this dish 5 stars except I made a few changes to the recipe to make it like our favorite restaurant's green chile stew. Added carrots, left-over corn, 1 whole onion, and several handfulls of shredded cheddar cheese. Left out all beans. Great green chile flavor and perfect stew consistency! (You must use New-Mexican green chiles though, not jalapenos as some reviewers did to get the correct flavor and heat.) Very easy, especially with a 7-week old consuming most of my time! ;o) Will make this recipe again and again!

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Reviewer:

eatzuluv

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Tempe, Arizona, USA

Reviewed: Mar. 24, 2009

good but soupy. Next time: 1/4 c flour sprinkled on pork pieces, omit water.

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Reviewer:

Barbara

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 14, 2009

love it

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Reviewer:

Bob Neumann

Reviewed: Nov. 22, 2008

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.

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