Contest-Winning Green Chili Pork Stew
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Ingredients
- 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 cups water
- 1 can (28 ounces) stewed tomatoes
- 1 to 2 cans (4 ounces each) chopped green chilies
- 2 cups cubed peeled potatoes
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons fennel seed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
Reviews
Alright, I’ve been using this recipe as a base for like, five years now. It’s great!! Really, really grateful for the writer, when I was starting in grad school it saved my dinners often. It’s a perfect Sunday evening meal prep recipe. With that said, I do make a few adjustments. Please note that I have made this recipe as written, and it is very tasty, despite the adjustments I’ve decided on over the years. First, I don’t like to add the cilantro. I don’t like the taste or texture of boiled cilantro, no matter how finely I chop it. Before you assume I’m just someone who doesn’t like cilantro, please note that fresh cilantro at the end would be nice, but I still never feel like chopping it (too many years chopping cilantro at Chipotle has ruined prepping cilantro for me). If you change just one thing about this recipe, my vote would be for either not adding cilantro or adding it fresh to each bowl served. Second, I add a few fresh chopped green peppers. Anaheim, poblano, or jalapeño are all lovely and add a lot to the flavor. If I’m feeling especially fancy, I’ll roast and peel them, though I rarely feel that fancy and it turns out fine. If they’re in season, I also add several tomatillos (5-10 depending on size). I think the tang of tomatillos adds a lot to the complexity of flavors in the chili. As for spices, I add extra garlic (of course) and increase the cumin to a heaping tablespoon. I also use chicken broth or a lager beer instead of water, since I feel it adds more flavor. I also at least double the salt, but I do that for most recipes. Last (and definitely least), I’ve started to replace the potatoes with a big (28 oz.) can of hominy, rinsed and drained. My partner is not a fan of stewed potatoes for some reason, and to make her happy while still having a bit of carbs, I think hominy is a perfect substitute. Plus, you don’t have to peel and chop potatoes! I add the hominy at the same time as the pinto beans. That said, I still think potatoes are tasty if hominy isn’t your thing. Anyway, this recipe is wonderful and I’m eternally grateful for it. Cheers to Taste of Home for this one.
I think it turned out well,, that do not use Rotel tomatoes with green chili and green chili it might be a bit spicy for kids, you can cool it off with some sour cream homemade chips and cheese
Super bomb! I substituted the canned green chili with a frozen hot green chili. Gave it some serious spice. Also used chicken broth instead of water.
To be fair i am rating this stew 5 stars because my dinner guests loved it. However my husband and I didn't really care for it so I have passed the recipe along but won't be making it again myself. I think it is just a matter of personal tastes. I don't overly care for curry and my husband doesn't really like tomatoes, this recipe has a lot of both those things.
I found this recipe many years ago in the Taste of Home magazine. I cook it in my slow cooker on high a couple hours then turn in down to low for 4 hours, or cook all day on low. Definately my favorite recipe, I use pork, chicken, turkey, hamburger, left over roast/steak whatever I have on hand. Always excellent no matter what meat I use.
This is a wonderful tasting green chile stew, I've made it several times. The touch of fennel adds an interesting note. I skip the canned beans and cook up a pot of pinto beans to ladle into our bowls.
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