Pueblo Green Chile Stew

Pueblo Green Chile Stew

26

"One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game."
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Ingredients

servings 330 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 por...

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...

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,...

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 thr...

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 wen...

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 a...

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 por...

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 chi...

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.

This is an excellent recipe! I changed it a little: I dredged the cubed pork in a mixture of 1 1/2 cups flour and 1 teaspoon cumin, let it sit for about 15 minutes, and then browned it in batch...