Green Chile and Pork Stew
Warm up with the bold and comforting flavors of Green Chile and Pork Stew, a hearty dish perfect for cool evenings or when you're craving something satisfying and flavorful. Tender, slow-simmered pork shoulder combines with the smoky heat of roasted green chiles and a hint of spice from jalapeños, all swimming in a savory broth infused with cumin and oregano. Diced potatoes add a creamy texture, making this a complete and soul-soothing meal. Finished with fresh cilantro and a squeeze of lime for a zesty kick, this one-pot wonder highlights the best in Southwestern cuisine. Easy to make and perfect for leftovers, this stew is a must-try for anyone who loves a balance of spice, warmth, and rich flavor.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 1.5 cups green chiles (roasted, peeled, and diced or canned)
- 1 jalapeño (seeded and diced)
- 4 cups chicken broth
- 2 large potatoes (peeled and diced)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro (chopped, for garnish)
- 4 lime wedges (for serving)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil.
Season the pork cubes with a pinch of salt and pepper. Working in batches to avoid overcrowding, sear the pork cubes in the pot until browned on all sides. Remove pork and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, jalapeño, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
Return the pork to the pot. Add the diced green chiles, chicken broth, and potatoes. Stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Season the stew with additional salt and black pepper to taste.
Serve the stew hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1065 mg | 23% | |
*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.
