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Chili Verde Stew

Rated as 4.62 out of 5 Stars

"Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. 'It makes a great dinner served with corn bread sticks and a simple salad,' she writes."
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Ingredients

1 h 30 m servings
Original recipe yields 2 servings

Directions

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  1. In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
  2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: 1-1/2 cups equals 385 calories, 17 g fat (4 g saturated fat), 102 mg cholesterol, 514 mg sodium, 16 g carbohydrate, 4 g fiber, 37 g protein.

Reviews

Read all reviews 24
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was SO good! I used a can of fire roasted diced tomatoes, to give the stew one more kick. I could really taste the fire roasted taste, and I think it complimented the other flavors well. G...

Most helpful critical review

Weird mix of flavors. The tomatoes are overpowering. It needs way more roasted green chili.

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This was SO good! I used a can of fire roasted diced tomatoes, to give the stew one more kick. I could really taste the fire roasted taste, and I think it complimented the other flavors well. G...

I would agree that this is not a traditional chile verde by any means, but it was still delicious. I did change it up a bit because I didn't have diced tomatoes so I used a homemade hot sauce I...

I used this recipe as a jumping off point to use up leftover pork loin.It was yummy, but not really what I thnk of as chili verde. I added black beans, roasted corn and added chili powder and or...

Yummy will make again

This was Super Easy and Very Tasty. My husband loved it. I followed the directions exactly, except I used a 1.42 pound tenderloin cut up. I served with tortillas. I will be serving again, so...

This recipe was as simple and delicious as described. It's absolutely a keeper. My husband suggested preparing it for a tailgate party during football season. Great idea!

This was too tomatoe-y to really be a chili verde. It also didn't have enough spice for my taste. If I make it again I'd decrease tomatoes and increase jalepenos.

Now this was excellent! I made the cornbread and salad too. The only thing I did differently was I only had some boneless pork chops - cut them up and cooked it up the same way. the pork was ...

Very tasty; served with shredded pork roast, it works well in a tortilla.