Green Chili Stew

by Sabrina Snyder

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8 Servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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Green Chili Stew is an easy and classic Southwestern style stew with tender chunks of meat. Hearty and cozy, a perfect balance of flavors.

From Traditional Beef Stew to Brunswick Stew, a hearty Stew Recipe is the ultimate cozy dinner. This classic Mexican pork stew is filled with flavor, and is sure to be a new favorite comfort food.

Sabrina’s Green Chili Stew Recipe

My Green Chili Stew is a big bowl of comfort food with meaty pork cubes, fork tender potatoes and lots of warm, bold flavors. Don’t worry, bold doesn’t mean spicy. This stew is made with milder peppers, so everyone can enjoy. However, serrano or jalapeño peppers can be added if you desire a little kick. Spicy or mild, serve this amazing bowl of goodness with warm tortillas to soak up every last bit.

Dinner, then Dessert

Green Chili Stew Recipe

Green Chili Stew is an easy and classic Southwestern style stew with tender chunks of meat. Hearty and cozy, a perfect balance of flavors.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder
Meaty stew in bowl.
PrintRate

Ingredients
 

  • 4 pounds pork shoulder , cut into 1" chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 3 tablespoons vegetable oil
  • 6 poblano peppers , deseeded and chopped
  • 6 yukon potatoes , cut into 1" chunks
  • 1 yellow onion , diced
  • 5 cloves garlic , minced
  • 6 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup cilantro , chopped

Instructions

  • Season pork with salt and pepper and add to a large dutch oven on medium high heat with vegetable oil.
  • Cook until seared on all sides until well browned, about 3-4 minutes on each side.
  • Remove the pork and set aside.
  • Lower heat to medium.
  • Add in the poblanos, potatoes and onions, stir to coat.
  • Cook for 5-6 minutes until softened.
  • Add in the garlic, stir and cook for 1 minute.
  • Add in chicken broth, cumin, oregano and pork, then bring to a simmer and cover.
  • On low heat, covered, cook the pork for 1 hour until pork is tender.
  • Stir every 15 minutes.
  • When tender add in the cilantro and stir before serving with crusty bread, or warmed flour tortillas.

Nutrition

Calories: 472kcal | Carbohydrates: 30g | Protein: 56g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1371mg | Potassium: 1635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 99mg | Calcium: 67mg | Iron: 4mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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