Pueblo Green Chile Stew

Total Time
Prep 30 mins
Cook 1 hr 30 mins

A very good Mexican Stew. The recipe comes from Jane Butel's New Mexican cooking

Ingredients Nutrition


  1. lightly coat pork cubes with flour.
  2. Melt butter in a large heavy skillet or saucepan.
  3. Add pork cubes a few at a time, stirring to brown well.
  4. Push to side of pot.
  5. Add onion and garlic, cook until onion is soft.
  6. Stir in browned meat.
  7. Add tomatoes, then salt, oregano and cumin.
  8. Cover and simmer 1 hour, stirring occasionally and adding water as needed.
  9. Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
  10. Taste and adjust seasonings.
Most Helpful

I made this last night and we loved it! I served it w/home made tortillas from a local Hispanic food store. I didn't use the 20 chiles as the recipe called for, I used about a dozen Sonoran green chiles that I got from a local farmer's market that were roasted and then frozen (b/c I had to buy a bushel!) and they worked great for this recipe. My husband doesn't like REAL hot-spicy, so the sonoran were perfect for our tastes. Next time I'll make the chunks of pork smaller, as that would be our preference. This is a definite new favorite! Thanks for the recipe!!

Lynn in CO November 29, 2008

Muy bueno!! My wife and I both loved this stew. I kicked up the heat level by using a combination of anaheim and jalapeno chiles, since we both like very spicy food. I am sure I will be making this recipe often.

Dan H April 06, 2008

I loved this recipe. Very easy to do and not at all hard to find most of the ingredients. I couldnt get the fresh green chile's so I used the fresh frozen ones, one tub of hot & one tub of mild. This was excellent and I am adding it to my weekly/biweekly rotation!

CookbookCarrie January 03, 2004