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

Mexican Green Chile Pork Stew Recipe

This dish is so versatile—there’s a boatload of ways to serve it! This Mexican green chile pork stew recipe can be made ahead of time for a evening meal.

Ingredients
 

Yield: 6 -8 servings
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  • 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

Instructions
 

  • 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.
  • 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.
  • Bring the mixture to a boil then immediately reduce the heat to low. Cover the skillet and simmer for 1 hour, stirring occasionally.
  • 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.
  • Remove stew from the heat and serve with steamed rice. Garnish with shredded cheese and chopped cilantro. Enjoy!

Notes

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!
Calories: 246kcal, Carbohydrates: 10g, Protein: 14g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 54mg, Sodium: 788mg, Potassium: 287mg, Fiber: 1g, Sugar: 3g
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Mexican Green Chile Pork Stew Recipe