Classic Green Chili Stew
Warm up with a hearty bowl of Classic Green Chili Stew, a comforting, flavor-packed recipe that’s perfect for any time of year. Tender cubes of pork shoulder are browned to perfection before simmering in a rich, savory broth infused with roasted green chilies, aromatic spices like cumin and oregano, and velvety Russet potatoes. This stew is a true celebration of Southwestern flavors, offering a balance of smoky heat and earthy undertones. Garnished with freshly chopped cilantro and a squeeze of lime for an optional zesty finish, this one-pot meal is as satisfying as it is easy to prepare. Ready in just over an hour and feeding up to six, it’s a go-to choice for family dinners or casual gatherings. Try Classic Green Chili Stew today for a delicious, soul-warming experience!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 cup roasted green chilies (peeled and chopped)
- 3 medium Russet potatoes (peeled and diced)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano (dried)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 each lime wedges (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with 1 teaspoon of salt and pepper, then brown the pork in batches, ensuring not to overcrowd the pot. Remove the browned pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the roasted green chilies and the cumin and oregano. Cook for 1-2 minutes to toast the spices.
Return the browned pork to the pot along with any accumulated juices.
Add the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 40-50 minutes, or until the pork is tender and the potatoes are soft.
Taste the stew and adjust seasonings as needed, adding the remaining 0.5 teaspoon of salt if necessary.
Ladle the stew into bowls and garnish with chopped cilantro. Serve hot with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.6 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7034 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
