Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.

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  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.

  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts

462 calories; 37.6 g protein; 9 g carbohydrates; 102.1 mg cholesterol; 602.7 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2004
I made this stew for the first time for a SuperBowl party. It was a HUGE hit! Since then I have made it several times for friends family and co-workers. I am always asked for the recipe. I have used both beef and pork and either meat works really well. I love that you can adjust the heat according to taste and stomachs. The stew takes a little time to prepare (chopping roasting searing etc) but if you throw everything in a crockpot you have a wonderful meal waiting for you when you get home. Read More
(55)

Most helpful critical review

Rating: 2 stars
01/06/2010
I would've rated higher, but this recipe has been copied, word for word, from Jeff Smith's "The Frugal Gourmet Cooks American" (pp 64-65). Plagiarism aside, it's a wonderful dish, and I agree that it benefits from a few tomatillos. (This is a durable little recipe, and it could handle the addition of just about anything you have a taste for.) Read More
(63)
46 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
01/06/2010
I would've rated higher, but this recipe has been copied, word for word, from Jeff Smith's "The Frugal Gourmet Cooks American" (pp 64-65). Plagiarism aside, it's a wonderful dish, and I agree that it benefits from a few tomatillos. (This is a durable little recipe, and it could handle the addition of just about anything you have a taste for.) Read More
(63)
Rating: 5 stars
01/19/2004
I made this stew for the first time for a SuperBowl party. It was a HUGE hit! Since then I have made it several times for friends family and co-workers. I am always asked for the recipe. I have used both beef and pork and either meat works really well. I love that you can adjust the heat according to taste and stomachs. The stew takes a little time to prepare (chopping roasting searing etc) but if you throw everything in a crockpot you have a wonderful meal waiting for you when you get home. Read More
(55)
Rating: 4 stars
11/14/2003
This is much like Mexican Posole. I added 1 tsp. ground cumin and used hominy instead of corn or potatoes. Delish! My 3 year old didn't care for it much too much spice I suppose? I cooked it in my crock pot. Thanks Read More
(32)
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Rating: 5 stars
11/14/2003
i made this stew using chopped green chilis from a jar. i also used a little cornstarch to thicken my gravy at the end of the cooking process. it was great! very tasty and flavorful and just like the green chili stew they serve in new mexico. also it's not very hot so kids can enjoy as well. Read More
(25)
Rating: 1 stars
11/10/2003
Awful! Possibly the only recipe my fiance and I have ever tossed out. Read More
(25)
Rating: 4 stars
01/14/2010
TEX MEX. I was looking fer a recipe (non Tex-Mex) akin to the ones found in Mexican and Native American Indian restaurants/cafes (AZ CO CA NM). So if that's the type you're looking fer...skip it cause this ain't it...this recipe is pure Tex-Mex. The recipe is easy and delicious. The short time needed (for a stew) is a big plus. I actually kept it simmering almost two hours later and still delicious. This is the best Tex-Mex recipe I've found to date on this site. I can't wait to top off my Chilaquiles with it. Read More
(24)
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Rating: 5 stars
02/01/2007
This turned out wonderful! I used leftover pork chops substituted the tomatoes with tomatillos used a good quality green salsa added some diced potatoes threw in a bit of cumin and wow! My family loved it. Thanks for the recipe. It's a keeper. Read More
(21)
Rating: 5 stars
04/28/2010
This was so delicious! Wasn't sure when to add the green chili salsa so I dumped most of it in w/ the other vegetables. I cooked this in a dutch oven in the oven really low and it was wonderfully tender. Read More
(21)
Rating: 5 stars
08/22/2006
This is delicious. My son loved it and my husband enjoyed it too (he's the picky one). I LOVE green chile and pick up the Hatch chiles in NM when I'm there. I can pull roasted hatch chiles from my freezer and use them in this dish. I've also roasted green chile's in my oven but they can be purchased canned or frozen (hatch chiles) and they work well. I used the canned salsa the first time I made this but I think I'll just add a little stewed tomatoes and chiles next time. Definitely a keeper. Read More
(18)