5.0 from 147 votes
Green Chili Stew Recipe with Pork
This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
Servings: 8
Calories: 195 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 pounds green chili peppers of choice I used a variety – see the discussion above
- 2 tablespoons olive oil + more as needed
- 1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- salt and pepper to taste
- 1 medium onion chopped
- 4 cloves garlic chopped
- 6 cups chicken broth beef broth is good, too
- 1 pound yellow potatoes cut into small cubes
- 2 medium carrots peeled and cut into small cubes
- 1/4 chopped cilantro or to taste (+ more for garnish)
Instructions
- Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
- While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
- Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
- In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
- Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
- Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
- Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
- When ready to serve, remove from heat and swirl in the cilantro.
- Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
- Enjoy!
Cup of Yum
Notes
- A variety of peppers with different heat levels will give a more balanced stew. I used green bell, cubanelles, jalapenos, and serrano peppers. Others to consider are Hatch chili peppers, Anaheims, or poblanos. There are many different options.
- Also, the longer you simmer, the better this stew gets. You can also refrigerate it in the cooled pot overnight to let the flavors develop even more, then reheat the next day for an outstanding green chili stew. Delicious.
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
34mg
(11%)
Sodium
738mg
(31%)
Potassium
888mg
(25%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3990IU
(80%)
Vitamin C
112.8mg
(125%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 738mg | 31% |
| Potassium | 888mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3990IU | 80% |
| Vitamin C | 112.8mg | 125% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.