Pueblo Green Chile Stew

READY IN: 2hrs
Recipe by Barb G.

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

Top Review by Lynn in CO

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!!

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.

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