Pueblo Green Chile Stew Recipe
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Pueblo Green Chile Stew

By: National Pork Board 
"One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (26)

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds boneless pork sirloin or shoulder, cubed
  • 1 tablespoon vegetable oil
  • 3 (12 ounce) cans corn kernels, drained
  • 2 stalks celery, without leaves, diced
  • 2 medium potatoes, diced
  • 2 medium tomatoes, coarsely chopped
  • 3 (4 ounce) cans diced green chiles
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt, to taste

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 323 | Total Fat: 13.8g | Cholesterol: 45mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 11, 2011 by Crystal S Supporting Member (Click to learn more about Supporting Membership)  view full review
Not an authentic green chili stew, but this is WONDERFUL and perfect for tailgate parties!!! ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 12, 2010 by Baking Nana Supporting Member (Click to learn more about Supporting Membership)  view full review
I made this for our family and for a client tonight. What a hit! I did make a few changes to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 24, 2008 by BLONDIENEG   view full review
WOW!!! Ok, I will admit that each time I go out to a Mexican restaurant I usually will order...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 22, 2010 by Keri Supporting Member (Click to learn more about Supporting Membership)  view full review
Oh my goodness, this is SO good! I had some leftover carnitas and asked on the Recipe...
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed on May 17, 2010 by tink   view full review
Being a Native New mexican, who happens to also be a Pueblo Indian. I fine this incorrect. We...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 10, 2009 by ROBINBRADY Supporting Member (Click to learn more about Supporting Membership)  view full review
I modified this some by adding a can of Hatch enchilada sauce. I cut up some pork shoulder,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 17, 2011 by Paula Supporting Member (Click to learn more about Supporting Membership)  view full review
I did almost exactly what Keri did with this recipe. First of all, I cut the recipe in half...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 28, 2010 by Valali   view full review
This is so good!!! I did make some changes I only used 1 can of corn, 2 cans of chilis. but...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 2, 2011 by lisa   view full review
I used rotel tomatoes in place of fresh & this was very bland. Maybe it's supposed to be that...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 15, 2010 by lizjowers   view full review
Very good. A little spicier than I was expecting but still quite good.

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