Made This Recipe? Add Your Photo
Prep 10 mins
Cook 50 mins
This is my favorie green chili. Good to eat by the bowl full or to smother a burrito.
Make and share this Green Chili Stew recipe from Food.com.
- 2 lbs pork butt (diced 3/4 inch squares) or 2 lbs pork loin (diced 3/4 inch squares)
- 1 cup vegetable shortening
- 1 cup all-purpose flour
- 1 (27 ounce) can green chili peppers (strips or diced)
- 1 (7 ounce) can jalapeno peppers, diced
- 1 medium onion, peeled and diced
- 1 (27 ounce) can diced tomatoes
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 2 quarts water
- 1 teaspoon salt and pepper (to taste)
- Melt the shortening in a large pot over medium high heat.
- When shortening is hot add the diced pork and cook till done about 10 to 15 minutes.
- Remove pot from heat and stir in the flour.
- Cook over low heat for about 2 minutes stirring constantly.
- Add all other ingredients,stir and let simmer for 30 minutes stirring occasionally.
I don't think I should give this stars because of the changes I made. I didn't have that much green chile on hand so I used salsa verde and tomatoes with green chilies. Everybody who ate it loved it! I will be making it again with the green salsa. Thanks for sharing!
Very tasty chili! I am a huge fan of green chili and this is definitely the best I have ever made myself. I didn't have a pork butt so I used two large, thick cut chops diced small and it turned out great. It was just DH and I so I froze the left overs to use in the future on burritos and such. Thanks for the awesome recipe!
I'm very pleased with this recipe. But before I start telling you what's so good about it, just a caveat. I live in the Middle East, so jalapeno peppers don't really exist here. Hot and spicy Moroccan peppers, sweet and spicy Yemenite peppers, and just the generic stuff you can find in every supermarket and open-air shuk. Also, I don't eat pork. But I do love chili, and I managed to cook up a pot of pretty good chili with this recipe. I used beef instead pork, and the above-mentioned Moroccan peppers instead of the jalapenos. This made up a decent pot of chili, enough for 6 of us with a little left over to bring in for lunch today. I served them over Yemenite mllawach because (guess what), tortillas and taco shells are not that available here either. :-) I'll be making this again, it's good stuff!