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Pueblo Green Chile Stew

Pueblo Green Chile Stew

"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
Serving size has been adjusted!
Original recipe yields 8 servings

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

See full nutrition

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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Reviews

Read all 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...

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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...

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