Name: Fay's Green Chile Stew (Chile Verde)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 2 lbs boneless pork, cut into bite size pieces (I use pork butt); 2 tablespoons vegetable oil; 1 large onion, roughly chopped; 1 -2 garlic clove, minced; 2 teaspoons all-purpose flour; 1 (28 ounce) can tomatoes, broken up by hand; 2 (7 ounce) cans green chilies, roughly chopped; 1 teaspoon cumin (to taste); salt and pepper

6

Recipe by FLUFFSTER

6

People talking

Join In Now Join the conversation!

Fay's Green Chile Stew (Chile Verde) created by ChefLee

This is a recipe that I got from a Mexican cookbook but the name escapes me. I do know that I have made it for many years and it only gets better. It doubles and triples and freezes well. Chunks of pork, green chilies, mixed together with onions and savory seasonings will have you going for seconds!

Ready In:: 1hr 55mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

2 lbs boneless pork, cut into bite size pieces (I use pork butt)
2 tablespoons vegetable oil
1 large onion, roughly chopped
1 -2 garlic clove, minced
2 teaspoons all-purpose flour
1 (28 ounce) can tomatoes, broken up by hand
2 (7 ounce) cans green chilies, roughly chopped
1 teaspoon cumin (to taste)
salt and pepper

directions

Trim off any fat and cut pork into 1" size cubes.
Heat oil in large pot or dutch oven.
Add pork and cook till browned.
Add onion and garlic and cook till tender.
Sprinkle flour over all, mix thoroughly and stir for 1-2 minute.
Add tomatoes and chilies with juices.
Add cumin, salt and pepper to taste. Cover and simmer gently for 1/2 hrs., or until pork is tender.
This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@FLUFFSTER

Contributor

@FLUFFSTER

Contributor

"This is a recipe that I got from a Mexican cookbook but the name escapes me. I do know that I have made it for many years and it only gets better. It doubles and triples and freezes well. Chunks of pork, green chilies, mixed together with onions and savory seasonings will have you going for seconds!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by gwynn

12/30/2013

This is a very nice stew. It was so tasty. Thanks for posting.

Reply
review by Prayztwice

4/7/2013

WOW! Loaded with flavor! Pork butt is the right cut for this stew, as "white meat" pork tends to not be as tender. My son and I literally gobbled this up; his with a tortilla, sour cream and cheese, and me just as is. Loved this!

Reply
review by Pinay0618

6/15/2012

We loved this!! I added a generous amount of crushed red pepper and served over brown rice. Wonderful the first night, but truly amazing as leftovers. Thanks for sharing, Fluff :)

Reply
review by LARavenscroft

7/4/2010

Nice, tasty dish. Only made half of the recipe as there are only three of us and I knew that two pounds of pork would make way too much for us. Served with corn bread. Made for Zaar Chef Alphabet Soup.

Reply
review by Kittencalrecipezazz

3/1/2010

this has the more wonderful flavor, I did increase the garlic and add in 1 heaping tablespoon of crushed chili flakes, thanks for posting Di, this was made for KK's Green forum event

Reply