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Mexican Pork and Green Chile Stew

Rated as 4.22 out of 5 Stars
9

"Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice."
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Ingredients

1 h servings 407
Original recipe yields 6 servings

Directions

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  1. Heat oil in a large Dutch oven or large pot over medium heat.
  2. Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
  3. Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
  4. Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
  5. Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

Footnotes

  • Cook's Notes:
  • This is NOT a very spicy meal (in my opinion), however...if you're planning on cooking it for those with a more 'delicate' palate, you may consider tossing in a couple tablespoons of brown sugar during the cooking (cuts down the heat). You can also serve with a dollop of sour cream on top.
  • For those who like extra heat, but not too much, I recommend the La Sabrozita® Home Style Salsa Tomatillo. You may also want to serve with traditional white rice and black beans. No need to jazz them up unless you want to. This will make the recipe yield many more servings!

Nutrition Facts


Per Serving: 407 calories; 19.2 25.5 32.4 82 436 Full nutrition

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Reviews

Read all reviews 21
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My hubby loved this! Instead of water I used beef broth (I was out of chicken broth) and used dried cilantro. I served it over rice and had avery happy family :)

Most helpful critical review

Meh... not enough spice and too much tomatoes. I would use more green chilies next time and cut up a jalapeno and add it as well when I add the onions and garlic. Needs more zest.

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My hubby loved this! Instead of water I used beef broth (I was out of chicken broth) and used dried cilantro. I served it over rice and had avery happy family :)

Meh... not enough spice and too much tomatoes. I would use more green chilies next time and cut up a jalapeno and add it as well when I add the onions and garlic. Needs more zest.

This is a great recipe - not too spicy yet full of flavor. I added a few cubed red potatoes and a couple of sliced carrots to make it more of a complete meal.

I added potatoes, peas, and carrots b/c that's how I've had guisado before. Added a bit of chicken broth to help the potatoes cook, but cooked it all off so that the end result was not soupy at...

I've been making this basic recipe for many years and we love it. I've also tried almost all of the variations suggested too. Sometimes I add carrots and potatoes if I want to stretch it. But...

It's a great start. If you're on a no salt diet it's great. Next time I'll add salt and pepper to the flour and more salt at the end if needed. I had two pounds of meat and the only way to br...

I made it with a whole lot more green chilies, added hominy and diced red potatoes and used chicken stock instead of water. Pretty darn good.

Simple and delicious! Added some corn and served over rice and beans. Perfect.

I really wasn't expecting much from this recipe. I made it according to the directions but I did add some salt and pepper and cumin to the flour. That was the only change and I found this to b...