Pork Green Chile Stew (Colorado Style)
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
20 to 30 Servings
-
Calories
302 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Pork Green Chile Stew (Colorado Style)
Description
Pork Green Chile Stew (Colorado Style) features generous quantities of diced pork tenderloin or butt, browned and then simmered with a trio of roasted green chiles—Pueblo, Hatch, and Anaheim—for depth and complexity. Aromatics like garlic and onions join a broth of chicken stock, fire-roasted diced tomatoes, and spices such as coriander and oregano, creating a richly flavored stew.
The cooking process yields tender pork immersed in a moderately spicy and savory chile broth. The use of cornstarch mixed with water to thicken the stew is added cautiously to reach the desired consistency as it cools. The stew is flexible in preparation, suitable for stovetop or slow cooker methods, accommodating large batch sizes.
This stew can be eaten alone with warm flour tortillas or used to enhance a variety of meals, including nachos, burritos, or rellenos. Refrigerating the stew for a day allows flavors to meld further, improving taste.
Practical notes include advice on roasting and freezing extra green chiles, adjusting spice levels by chile type, and storing leftovers safely in the refrigerator or freezer. Browning the pork well before adding vegetables enhances flavor through the Maillard reaction.
Ingredients
- 3 tablespoons olive oil
- 8 pounds pork tenderloin diced, or butt
- 2 onion chopped
- 10 cloves garlic minced
- 2 quarts chicken broth fresh or packaged
- 1 tablespoon salt
- 1 teaspoon Coriander
- 1 teaspoon oregano crushed, dried
- 1 (14.5 ounce) can diced tomatoes fire roasted
- 30 to 35 pueblo chile pepper roasted, peeled, and chopped
- 30 to 35 hatch chile pepper
- 30 to 35 Anaheim chile pepper
- 2 ½ cups water cold
- 1 cup cornstarch
Instructions
- Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.
- Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 1 hour.
- Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.
- This recipe can also be transferred to a slow cooker for all day simmering on low.
Notes
- This stew is versatile; enjoy with warm flour tortillas or use as a base for nachos, breakfast burritos, or chiles rellenos.
- Use Pueblo, Hatch, or Anaheim chiles or any preferred long green Mexican chiles for flavor variation.
- For best taste, refrigerate the stew for a day before serving to allow flavors to meld.
- Adjust ingredient quantities easily with the recipe card slider to quarter, halve, or double the batch.
- Roast green chiles in extra quantity to freeze for up to 6 months, simplifying future meals.
- Brown pork well before cooking vegetables to develop richer flavors via Maillard reaction.
- Store leftovers in an airtight container refrigerated for up to 5 days or freeze for up to 3 months.
- Reheat thawed stew gently on stovetop until hot and bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20to 30 Servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 118mg | 39% |
| Sodium | 798mg | 33% |
| Potassium | 1051mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 107mg | 119% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
