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Pulled Pork Hatch Chile Stew

Pulled Pork Hatch Chile Stew

Glenn n Traci

"My version of one of our favorite ways to reuse smoked pulled pork. Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime."
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1 h servings 335 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 846 mg
  • 34%

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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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
  2. Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.


  • Cook's Note:
  • Check peppers for heat and adjust for taste.

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Read all reviews 2
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I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped...

The recipe was great as is. I used much more green chilies, and added corn. Everyone at home enjoyed this stew. Oh yeah, I'm Italian, so I naturally add three times the amount of fresh garlic an...

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