For an even richer flavor, consider using pork shoulder instead of pork loin, as it has more marbling and will become more tender during the long braising process. Roasting the green chiles yourself imparts a superior smoky flavor. You can roast them over an open flame on a gas stovetop or under the broiler in your oven. Be sure to wear gloves when handling the roasted chiles, as they can be quite spicy. Feel free to adjust the amount of green chiles to your preference. For a milder stew, use fewer chiles or opt for a milder variety. For a spicier stew, add a pinch of cayenne pepper or a few chopped jalapeños. This stew tastes even better the next day, as the flavors have had time to meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding other vegetables like potatoes, sweet potatoes, carrots, or corn. Add them about 30 minutes before the end of the cooking time.
Green Chile Stew with Pork
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PREP TIME25 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS143
A vibrant and comforting stew, steeped in the heart of Pueblo culinary tradition. This rendition elevates the classic with slow-braised pork, fire-roasted green chiles, and a symphony of aromatic vegetables, resulting in a deeply flavorful and soul-satisfying dish. Perfect on its own, or as a delectable filling for enchiladas. Serve alongside a refreshing green salad and warm wheat tortillas for a complete and unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol102 mg
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Fiber2 g
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Protein38 g
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Saturated Fat9 g
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Sodium603 mg
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Sugar5 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large, heavy-bottomed Dutch oven or pot, heat the avocado oil over medium-high heat. Working in batches to avoid overcrowding, sear the pork cubes on all sides until deeply browned. Remove the pork from the pot and set aside. (15 minutes)
02
Step
5 mins
Add the diced celery and chopped tomatoes to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
03
Step
1 mins
Stir in the roasted green chiles and minced garlic and cook for another minute, until fragrant. (1 minute)
04
Step
1 mins
Pour in about 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot. Return the seared pork to the pot.
05
Step
1 hrs 30 mins
Add the remaining chicken broth and green chile salsa. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer gently for at least 1 1/2 hours, or until the pork is incredibly tender and the stew has thickened. (90 minutes)
06
Step
1 mins
Season with sea salt and freshly ground black pepper to taste. If you desire a spicier stew, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
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RECIPE REVIEWS
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Please Rate
Narciso Hansen
May 8, 2025Kevin R: Easy to follow recipe. The tip about letting it sit overnight is spot on – the flavors were amazing the next day.
Roselyn Johnston
Dec 12, 2024Jessica P: The pork was so tender, it practically melted in my mouth. Will definitely make this again.
Doris Ruecker
Oct 10, 2024Emily K: I love that this can be used for enchiladas too! Makes for a versatile meal option.
Zack Bogisich
Sep 15, 2024Michael B: I found it needed a bit more heat, so I added some jalapeno. Perfect!
Jenifer Rippin
Mar 15, 2024Sarah M: This recipe is fantastic! I added some potatoes as suggested and it was a hit with my family.
Brennon Howe
Dec 28, 2023David L: The flavor is incredible. I used canned green chiles because I didn't have time to roast my own, and it still turned out great.