Southwestern Green Chile with Pork Stew

4.1
(36)

A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.

3
3
3
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 2 pounds pork loin, cut into 1 inch cubes

  • ½ cup all-purpose flour

  • 3 (14.5 ounce) cans chicken broth

  • 4 cups water

  • 4 potatoes, peeled and cubed

  • 8 green chile peppers, chopped

  • 1 (15 ounce) can black beans, undrained

  • 1 (15 ounce) can kidney beans, drained

  • 3 cloves garlic, minced

  • salt and pepper to taste

Directions

  1. In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.

  2. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Nutrition Facts (per serving)

471 Calories
21g Fat
39g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 471
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 1518mg 66%
Total Carbohydrate 39g 14%
Dietary Fiber 7g 25%
Total Sugars 4g
Protein 32g
Vitamin C 73mg 364%
Calcium 67mg 5%
Iron 4mg 20%
Potassium 1153mg 25%

* 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.