Mexican Green Chile Pork Stew Recipe

Mexican Green Chile Pork Stew

prep time
cook time
total time
makes
6 -8 servings

This green chile pork stew recipe is easy to make and is a great meal to prepare ahead of time to make your dinner routine a breeze. You can eat this like stew, over a bed of rice, in tacos, in burritos, in enchiladas or simply smothered on top of your favorite southwest and Mexican flavored dishes.

This yummy chile recipe calls for pork, but you can easily substitute the pork for chicken or beef chuck roast. Even better, you can toss all the ingredients into a slow-cooker if you’re looking for a more ‘hands off’ approach to cooking. Simply turn the heat on low for 5–6 hours then you’re ready to eat!

Be careful when cooking with jalapenos–trust us, you don’t want it in your eyes! Use disposable gloves and be sure to thoroughly wash your hands after handing those spicy things.

Garnish this dish with shredded cheese and fresh cilantro and serve with your favorite Mexican beer—yum!

Mexican Green Chile Pork Stew Recipe

what you'll need
  • 1 Tbsp oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 - 2 jalapeños, seeded and minced
  • 3 cloves garlic, minced, 1 Tbsp
  • 1 lb pork shoulder, or pork stew meat, diced
  • 1 can diced petite tomatoes with green chiles, mild
  • 1/4 cup cilantro, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 cup chicken broth
  • 3 Tbsp cornstarch
  • 3 Tbsp water, cold
Nutrition Facts
Mexican Green Chile Pork Stew Recipe
Amount Per Serving
Calories 246 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 54mg 18%
Sodium 788mg 33%
Potassium 287mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 14g 28%
Vitamin A 5%
Vitamin C 37%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Heat oil in a large skillet over medium-high heat then add diced onions, bell pepper and jalapenos. Cook 3–4 minutes until the onion begins to soften and become translucent. Add the garlic then cook for an additional 2 minutes.
  2. Add the diced pork to the skillet then cook until the exterior is no longer pink, about 4–5 minutes. Once the pork is opaque but not cooked all the way through, add canned tomatoes, cilantro, cumin powder, chili powder, salt and chicken broth. Stir to combine, making sure to scrape up anything sticking to the bottom of the skillet.
  3. Bring the mixture to a boil then immediately reduce the heat to low. Cover the skillet and simmer for 1 hour, stirring occasionally.
  4. After the mixture has simmered for 1 hour, the pork should be tender and the broth should be very flavorful. Combine cornstarch and water together in a small bowl and stir until well incorporated. Then stir the cornstarch mixture into the stew and allow the pot to return to a simmer. Continue stirring for one minute while the mixture begins to thicken.
  5. Remove stew from the heat and serve with steamed rice. Garnish with shredded cheese and chopped cilantro. Enjoy!
Cheryl Says

If you’re a planner, whip up this chili recipe and store it in a resalable plastic bag in the freezer. It will be good for up to 3 months!

Mexican Green Chile Pork Stew Recipe