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Pork Green Chile Stew (Colorado Style)
4.9 from 75 votes

Pork Green Chile Stew (Colorado Style)

This Colorado-style pork green chile stew simmers large amounts of pork with roasted Pueblo, Hatch, and Anaheim chiles, chicken broth, garlic, tomatoes, and herbs. It combines a savory broth with tender diced pork and the distinct flavors of green chiles, resulting in a thick, hearty stew with a mildly spicy kick. It is suitable for large batch cooking and can be served on its own or as a base for other Mexican or Tex-Mex dishes.

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

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

    Cup of Yum
  1. 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.
  2. Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 1 hour.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 20 to 30 Servings

Amount Per Serving

Calories 302

% 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.