Recipe Details

Pueblo Green Chile Stew

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pound boneless sirloin pork roast, OR shoulder, cubed
1 tablespoon vegetable oil
3 12-oz cans corn kernels, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
3 4-oz cans green chiles, diced
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
salt, to taste

Cooking Directions

In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for 1 hour. Serve hot with fresh corn or flour tortillas. 

Serves 8.

Serving Suggestions

One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game. Serve with cornmeal muffins and a green leafy salad.

Nutrition Information

Calories: 410 calories
Protein: 36 grams
Fat: 13 grams
Sodium: 990 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 4 grams
Carbohydrates: 36 grams
Fiber: 5 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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About the Cooking Method: Stewing

COOKING BASICS:
1)Season meat, if desired.
2)In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3)Add a small amount of liquid and cover pan tightly.
4)Simmer over low heat on the stove or in a low to moderate (275 to 300 degrees F.) oven.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Very good recipe
by anonymous 01/05/2014
I've made the stew 5 or 6 times,follow recipe and the results are perfect every time. Be sure and add the cumin and oregano ! The flavor is excellent. We serve it with small flour and corn tortillas

EXCELENT
by anonymous 04/30/2012
 I thought this was excelent. I normally add or change recipes but Ijust followed the recipe and it was excelent and my family loved it.

Great Stew!
by Terrence 01/28/2011
 Very flavorful. Filling, and good for you.

Pueblo Green Chile Stew
by CJ 07/22/2010
Really easy and good for fall days. It can easily be adapted for a slow cooker. Brown the pork and then everything into the slow cooker and on LOW for about 7-8 hours.

Pueblo Green Chile Stew
by Shou 04/28/2010
Yummy my famiy LOVED it. You can even tweek it if you don't like/have on hand. It'still all good.