This green chile stew recipe is perfect for any cold fall night- you won’t be able to stop eating it! It's been tried and tested so much and is always a winner!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 10servings
Calories 316kcal
Author Lisa
Ingredients
3-4lbpork buttcubed with fat trimmed
3tbsolive oil
4clovesgarlicminced
1large yellow onionchopped
1tbsdried Mexican Oregano
1tbsground cumin
2tbsKnorr Tomato Bouillonoptional
2teaspoonSalt
2teaspoonPepper
3cans beef broth~43 ounces
4-5medium russet potatopeeled and cubed
2cupsroasted New Mexico Green Chilespeeled and chopped*
2jalapenosdiced
½bunch of cilantrochopped
Instructions
Cube the pork, trimming off most of the fat and removing the bone. This is the most time-consuming part, so after this everything is quick!
Heat olive oil in a large heavy saucepan over med-high heat.
Add the pork, onion, oregano, garlic, cumin, tomato bouillon, salt and pepper. Stir until pork is browned on all sides.
Add the beef broth* and reduce heat to low and simmer for 30 minutes.
While the pork is simmering, cube your potatoes. Whether you peel the potatoes or not is up to you! Both ways taste great.
After 30 minutes add cubed potato, and simmer for another 45 mins, or until tender.
Add your green chile to the stew along with the diced jalapeno and cilantro 10 minutes before the 45 minutes is up (at the 35 minute mark).
Notes
Tips and Tricks
*If purchasing raw chiles you will need approximately 2 lbs to make 2 cups of roasted chiles
*If you don’t have beef broth on hand, chicken or vegetable broth will work fine, I just like the rich flavor the beef broth adds. If for some reason there isn’t enough liquid near the final stages of cooking add some water or more broth.
*If you don’t have chile to roast you can buy the canned green chile, or look for frozen in the freezer section of your grocery store!
Also, if you don’t want the stew to be too spicy, scrape out the seeds after roasting the chile and out of the jalapeno.