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Green Chile Stew


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  • 2 tablespoons olive oil
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1 small onion
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 2 cup peeled and chopped fresh tomatoes
  • 8 Hatch Chiles, roasted and skinned
  • 1 fresh jalapeno chopped *optional* for more heat!!
  • 1 teaspoon salt
  • 1/2 teaspoon ground Red Chile powder
  • 1/2 teaspoon sugar
  • 1 cup chicken broth


Adapted from


Step 1

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, red chile powder and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
Serve with flour tortillas.


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