Pork and Green Chili Stew
Warm up your table with the bold and comforting flavors of Pork and Green Chili Stew, a hearty one-pot meal perfect for any occasion. This recipe combines tender, seared pork shoulder with the smoky heat of roasted green chilies and jalapeños, all simmered to perfection in a savory broth enriched with diced tomatoes, aromatic spices like cumin and coriander, and creamy potatoes. Each spoonful delivers a delicious balance of spice, tang, and freshness, especially when garnished with cilantro and a squeeze of lime. With just 20 minutes of prep and a slow simmering process that infuses every bite with rich flavor, this stew is a crowd-pleasing option for cozy family dinners or meal prep. Serve it on its own or alongside warm tortillas for a complete, satisfying meal that brings a taste of the Southwest straight to your kitchen.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup roasted green chilies, chopped
- 1 jalapeño, diced
- 4 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 medium potatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 2 lime wedges (optional, for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into bite-sized cubes.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Working in batches, sear the pork cubes on all sides until browned. Remove the pork from the pot and set aside.
Add the diced onion to the pot and sauté for 5 minutes until softened.
Stir in the minced garlic, roasted green chilies, and diced jalapeño. Cook for 2 minutes until fragrant.
Pour in the chicken broth and diced tomatoes, stirring to combine.
Add the seared pork back to the pot, along with the cumin, oregano, coriander, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 60 minutes, stirring occasionally.
Add the diced potatoes to the pot and cook for an additional 30 minutes, or until the potatoes are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.6 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 7074 mg | 151% | |
*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.
