Green Chile Stew
My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy and healthy comfort food!
Servings 8 servings
- 2 tablespoons oil or bacon grease
- 1 to 1.5 pound pork tenderloin roast 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
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!
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.
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