Green Chili Stew with Pork


This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.

6 servings


  • 1 ½ pounds pork neck bones

  • 2 (7 ounce) cans diced green chiles

  • 2 pounds potatoes, cubed

  • 28 ounces chopped stewed tomatoes

  • 1 large sweet onion, cubed

  • 3 stalks celery, chopped

  • 1 teaspoon ground cumin

  • 2 tablespoons chili powder

  • 4 cups water


  1. Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.

  2. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.

  3. Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Nutrition Facts (per serving)

436 Calories
12g Fat
45g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 436
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 19%
Cholesterol 92mg 31%
Sodium 1871mg 81%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 27%
Total Sugars 11g
Protein 38g
Vitamin C 91mg 455%
Calcium 103mg 8%
Iron 4mg 22%
Potassium 1218mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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