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    You are in: Home / Recipes / Pork and Green Chili Stew Recipe
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    Pork and Green Chili Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    HEP MEP's Note:

    This is a great winter recipe - especially for us Wisconsin-ites! Warms you up...My husband found it on Art Bell's website a few years back - I lost my original copy off the computer,so I can't credit the original chef, but luckily had written it down for a friend,who copied it for me. I've changed it somewhat,like the hominy in's definitely adjustable for those of you who like more "heat" when you eat.

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    Serves: 10-12


    big pot ...

    Units: US | Metric





    1. 1
      POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
    2. 2
      Set aside.
    3. 3
      PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
    4. 4
      Once you're done, place all the pork back in the pot.
    5. 5
      Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
    6. 6
      Bring to a boil,then simmer for 45 minutes to an hour.
    7. 7
      Creative Additions-- For a richer flavor, add sour cream to the soup base.
    8. 8
      Use shredded Cheddar or Monterey Jack for garnish.
    9. 9
      Serve with tortilla chips or Saltines.
    10. 10
      I sometimes add Frank's Hot Sauce to MY bowl.

    Ratings & Reviews:

    • on December 29, 2010


      I made this recipe a few years ago, but I soaked the cubed meat in a can of beer a few hours prior to browning, then lifted out and proceeded with the recipe. The reserved beer I threw in the pot and, with an HerbOx chicken seasoning packet, used that as part of the liquid equivilent. Today when I made it I used leftover pork roast so I skipped the browning of the meat step. I seasoned the meat as directed though, plus I added a cumin spice blend seasoning that I make up and keep on hand. I didn't know if it would thicken properly without the dredging flour, but it turned out fine. I also added some slices of red bell pepper at the end of the cooking time, just because I had some that needed using. It added a pretty splash of color. I also added several strips of leftover bacon, cut up. I garnished with Mexican Four Cheese Blend and sliced avocados, and served with cornbread. This is a very versatile recipe, delicious as writtten but very adaptable to what you have on hand.! Yum!

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    • on May 26, 2007



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    • on February 25, 2007


      This is delicious!

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    Nutritional Facts for Pork and Green Chili Stew

    Serving Size: 1 (301 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 257.7
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.2 g
    Cholesterol 29.5 mg
    Sodium 738.2 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 3.7 g
    Sugars 4.6 g
    Protein 16.4 g

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