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Southwestern Green Chile with Pork Stew

Southwestern Green Chile with Pork Stew


"A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas."
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1 h servings 471 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1518 mg
  • 61%

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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  1. 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.
  2. 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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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

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 thre...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 thre...

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...

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 was incr...

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 ...

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...

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 o...

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

Very good stew. I did not have black or red beans so substituted with pinto and added cilantro. Family loved it!

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