Pork Green Chile Stew Recipe

By Laura High  @healthwriter61
October 12, 2016
Pork Green Chile Stew Recipe

Making this stew can be an all-day affair, but it’s well worth the effort. If you make a big batch, you’ll have plenty left over to use in ways limited only by your imagination.

I love pork. I love Mexican food. And as far as I’m concerned, there’s nothing that can’t be made better by putting it in a corn tortilla. This recipe is versatile and can be adjusted to accommodate your particular tastes. 

Choosing and roasting whole green chilies can be somewhat unpredictable because it’s hard to know how hot they’ll be. If you want to save yourself some time and effort, and have a little more control over how hot your chili is, you can buy peppers that have already been roasted and are labeled according to how hot they are. In the fall you can often find them fresh roasted at a good farmer’s market, and sometimes even at your local grocery store.

The combination of peppers used here is merely a suggestion. I like the different colors and textures of the different chilies, but use what you like. This would also be good with chunks of potatoes or maybe some white beans added.


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Pork stock ingredients

3–4 pound pork shoulder

1 tbsp olive or other cooking oil

1 yellow onion, quartered

3 cloves garlic, smashed

1 tbsp ground cumin

2 bay leaves

2 tsp dried Mexican oregano

1 tsp salt

1 tsp black peppercorns

1/2 tsp cayenne

1 tsp chili powder


Place oil in a pressure cooker on medium high heat. When the oil begins to ripple add the pork butt, searing on all sides. Add the remaining ingredients. Cover the pork with water and secure the lid on the pressure cooker. Cook under pressure for 40 minutes (time starts when cooker comes up to pressure). Remove from heat and allow pressure to come down naturally. 

If you don’t have a pressure cooker, bring the seared pork and other ingredients to a boil in a heavy stock pot, reduce to a simmer, cover and cook for 3 to 4 hours or until the roast is tender, pulling away from the bone and starting to fall apart. Add more water to the pot as needed.

Green Chile ingredients

5–7 pasilla peppers 

5–7 Anaheim peppers

2–3 jalapeno peppers

2 serrano peppers

2 tbsp olive oil

2 onions, diced

2 garlic cloves, minced

1 28 oz. can of diced tomatoes

2 tsp cumin

2 tsp dried oregano

1/2 tsp cayenne pepper

1 tsp Mexican chili powder

1 tsp salt

1/4 cup of all-purpose flour

4 to 8 cups water or stock


When pork is done, remove from liquid and allow to cool. Skim grease from the top of the liquid. Pour through a strainer to remove peppercorns and bay leaves. When the pork is cool, shred and cut into bite-sized pieces and set aside.

While pork is cooking, roast peppers on your grill, stovetop, or under your broiler until most of the pepper is blistered and the skin starts to peel. Place roasted peppers in a plastic or paper bag, close the top, and allow the peppers to steam. When cool, split the pepper open with your fingers and pull out the stem, cap, ribs, and seeds. (Some people wear gloves to devein and de-seed hot peppers. I don’t, and sometimes my hands burn a little for a while and I have to be careful with my contacts the next day.) Rinse under running water to remove skin and remaining seeds. Lay peppers flat, cut into strips, then dice.

In a large stock pot over medium heat, add oil and diced onions. Cook until onions are soft but not browned. Add garlic and cook until fragrant, 30 to 60 seconds. Mix in cumin, oregano, cayenne pepper, chili powder, and salt. Add diced peppers and stir well. Add flour, stirring frequently for 2 to 3 minutes being careful not to let the flour burn. Add tomatoes with juice and pork stock, bring to a boil, and allow to thicken. Add shredded pork. Add 4 to 8 cups of water or low-sodium stock to achieve the desired thickness. Taste and adjust seasonings to your liking. Reduce heat and simmer for one hour.

Serve with warm tortillas and garnish with shredded cheese, chopped cilantro, sour cream, diced tomatoes, and chopped green onions. Also great served over burritos or with huevos rancheros.

Serves 14

Each serving contains approximately 330 calories, 19 grams of fat, 76 mg cholesterol, 438 mg sodium, 653 mg potassium, 12 g total carbohydrate, 26 g protein (52 percent DV*), 198 percent DV vitamin C.

*Percent daily value (DV) based on a 2,000 calorie diet, so your values may change depending on your calorie needs.


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October 12, 2016