Quick Pork & Chile Stew

January/February 2010

Your rating: None Average: 4.2 (39 votes)

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.

"Used pork sirloin, a can of green chiles and Yukon Gold potato. Tasted great! "
Quick Pork & Chile Stew

9 Reviews for Quick Pork & Chile Stew

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!

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.

tasty, easy to make, freezes well
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.

Good Flavor, loved the citrus.

Used pork sirloin, a can of green chiles and Yukon Gold potato. Tasted great!


Great recipe! How about a slow cooker version!


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