Green Chile Stew
My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy comfort food!
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons oil or bacon grease
- 1 to 1.5 pound pork tenderloin cut into small cubes
- 1 large yellow onion minced
- 3 large carrots peeled and diced
- 2 small russet potatoes peeled and diced (about 2 cups)
- 1 tablespoon salt
- 4 cups chicken broth
- 2-3 cups roasted green chile stems, skin, seeds removed, chopped
- 1 1/2 cups corn
Instructions
- Over high heat, heat oil or bacon grease in heavy bottom pot or dutch oven. Once hot, add half of the tenderloin and allow to cook for a couple minutes until it starts to brown. Use tongs to flip. Once you achieve a nice crispy outside, remove meat and transfer to a clean bowl. Add remaining tenderloin to pot, cook until lightly brown, then transfer to bowl with other cooked meat.
- Using the same pot you cooked the meat, add the onion and carrot. Stir and allow to cook until it starts to brown, about 5-10 minutes. Transfer browned tenderloin along with any resting juices from the bowl back to the pot with the onion and carrot.
- Add potatoes, salt, and chicken broth. Bring to a boil and then reduce heat to low. Allow to cook for 45-60 minutes or until potatoes are very tender.
- Add green chile and corn and cook for another 10-15 minutes until heated through. If you're concerned about the spice, start with a small amount of green chile and continue to add until you reach the amount that works best for you.
- Refrigerate or freeze any leftover soup and to reheat, allow frozen soup to fully thaw and then heat on stove until piping hot. Enjoy!
Video
Notes
Cooking tips for a perfect pork stew:
- There are a lot of recipes out there that tell you to add tomatoes to your green chile pork stew. You know I love tomatoes, but I feel they have no place in this stew.
- I went with pork tenderloin and can tell you it is the perfect choice. Super tender, no fat, and crisps up perfectly when you cook it in bacon grease like I did. You may also use a pork shoulder or pork butt roast.
- The absolute best green chile is Hatch Green Chile from New Mexico. I buy it frozen and have them ship it to me. You can always used canned green chile available at all major grocery stores.
- This recipe can easily be adapted for the Instant Pot or Slow Cooker. If you're interested in how I would modify, just leave me a comment below or email me.
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1478mg | Potassium: 692mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3895IU | Vitamin C: 22.8mg | Calcium: 37mg | Iron: 2.7mg
