Pork-and-Green-Chili Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds pork butt or shoulder, trimmed of excess fat and cut into small strips or chunks
- 1medium onion, roughly chopped
- Salt
- 1tablespoon minced garlic
- 114-ounce can diced tomatoes, with their liquid
- 2cups roughly chopped roasted or broiled green chilies (see recipe)
- Garlic powder, optional
- Warm flour tortillas or rice for serving
Nutritional analysis per serving (6 servings)
275 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 22 grams protein; 599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you’re not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
- Step 2
Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you’re using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn’t be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.
Private Notes
Comments
Instead of water, I boil a bunch of tomatillos and put them through a food processor. It gives the stew a nice tang and a bit more thickness to the consistency.
I use Mexican beer instead of water and add more garlic/onions. I love the idea of tomatillos. Water just makes the underlying flavor a bit thin.
I've been making this for years! It is delicious and the only thing I do differently is roll the pork in flour and brown it prior to adding the remaining ingredients; makes it thicker. The beauty of this is you can add as much or as little if anything, to suit your taste. I've never measured anything in this before. Probably I use more garlic. This is and authentic Colorado chile which came from a Mexican and I've never seen it in the Internet before.
Vegan take worked really well with plant based ground beef, veggie broth, avocado, potatoes, wilted spinach at the end
Has anyone used pulled pork from their local bbq place (I live in Texas- There’s always a bbq place 😀)?
I made this with tofu instead of pork and fresh tomatoes. It was delicious!