Quick Pork & Chile Stew

Quick Pork & Chile Stew

9 Reviews
From: EatingWell Magazine, January/February 2010

The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.

Ingredients 4 servings

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 onion, halved and sliced
  • 2 poblano peppers, diced
  • 2 cloves garlic, minced
  • 1 medium russet potato, peeled and cut into ½-inch pieces
  • 1 14-ounce can reduced-sodium chicken broth
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne (optional)
  • 1 tablespoon lime juice


  • Active

  • Ready In

  1. Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.
  2. Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 265 calories; 8 g fat(2 g sat); 3 g fiber; 22 g carbohydrates; 27 g protein; 22 mcg folate; 74 mg cholesterol; 4 g sugars; 0 g added sugars; 235 IU vitamin A; 57 mg vitamin C; 39 mg calcium; 2 mg iron; 588 mg sodium; 938 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat

Reviews 9

May 18, 2014
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By: EatingWell User
A family favorite I stuck to the recipe with the addition of more water and bouillon cubes to get the level of broth desired. My family insisted this was a terrific flavor profile compared to my favorite green chile stew with pork butt. I personally prefer more heat, but everyone else liked this with the white pork meat and potatoes and a little less heat with the reduced amount of chiles. So this will be the new go-to for our pork stew rotation. Try it - you'll like it. Thanks for the recipe!
May 01, 2011
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By: EatingWell User
Liked it so much I've made it twice. I've make variations of this recipe twice. The first time, I replaced the potato with sweet potato for a higher fiber count. Upped the amount of pepper to balance the sweetness. The second time, I used a white bean instead of potato to make a white chili. Again, it was great. Pros: tasty, easy to make, freezes well Cons:
January 20, 2011
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By: klbrewster
Liked it! Thought this was very good though I did not follow the recipe exactly. Left out the peppers and used left over smoked boneless pork chops. Used more meat and potatoes than called for. Don't think it would have fed four hungry adults otherwise. Pros: Good Flavor, loved the citrus. Cons: Left out the peppers due to my husbands sensitive stomach.
March 24, 2010
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By: EatingWell User
Used pork sirloin, a can of green chiles and Yukon Gold potato. Tasted great!
March 05, 2010
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By: zax_box
Great recipe! How about a slow cooker version!
February 21, 2010
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By: EatingWell User
Made as directed, but agree with another commenter that it would improve with doubled broth and another potato. Will do that next time. Got a 5-star rating (and an empty pot) from the whole family, including 2 picky little ones who ate seconds.
January 27, 2010
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By: Cali4neagirl
My new favorite soup. Loved it! It was easy to make. However, I used 4 cups of broth and and an extra medium potato.
January 16, 2010
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By: EatingWell User
Delicious. Hit a batch of very hot poblanos on this one, but it was still excellent with tortillas and some sour cream. Will make again.
January 13, 2010
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By: EatingWell User
This was so yummy and easy!!
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