Pork and Green Chile Stew

Pork stew and potatoes
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Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
420 Calories
19g Fat
22g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 420
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 33%
Cholesterol 111mg 37%
Sodium 437mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Protein 38g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork stew is made with pork stew meat or cubed lean pork shoulder. The stew is seasoned with some sage, tomatillo salsa, and green chile peppers.

Canned small new potatoes are added to the stew, but feel free to use baby Dutch potatoes or quartered red-skinned potatoes in the recipe.


  • 2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1" cubes
  • 1/4 cup flour
  • 1 teaspoon cumin
  • 1/4 teaspoon seasoned pepper
  • 1 teaspoon salt
  • 1 teaspoon ground sage
  • 3 tablespoons oil
  • 3 tablespoons vinegar
  • 2 large onions, coarsely chopped
  • 2 cans small whole new potatoes, drained
  • 2 or 3 green chiles (such as Anaheim, or what you like), diced, or 1 can (4oz)
  • 2 cups tomatillo salsa (salsa verde)
  • 1 can (15 oz) chicken broth, reduced sodium
  • 1 teaspoon brown sugar

Steps to Make It

  1. Place flour, cumin, pepper, salt, and sage in a paper bag or food storage bag. Add the pork cubes to the flour mixture and shake to coat thoroughly.

  2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the pork in the hot oil in batches; remove when browned and set aside.

  3. With the pan still over the heat, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce).

  4. Place the onions, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir to blend ingredients.

  5. Cover and cook on low 8 to 12 hours, or on high 4 to 6 hours.

  6. If desired, mash a few of the potatoes to thicken the stew.


More Stew Recipes

Hearty Pork Stew

Spanish Pork Stew with Potatoes

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