| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game.

Pueblo Green Chili Stew

2 pounds boneless pork sirloin or shoulder, cubed
1 tablespoon vegetable oil
3 (12-ounce) cans corn kernels, drained
2 stalks celery, without leaves, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
3 (4-ounce) cans diced green chiles
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt, to taste

1. In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lighly browned. Add rest of ingredients to pot; cover and simmer for one hour.
2. Serve hot with fresh corn or flour tortillas.

Serves 8.

Nutrition Facts
Calories 410 calories
Protein 36 grams
Fat 13 grams
Sodium 990 milligrams
Cholesterol 95 milligrams
Saturated Fat 4 grams
Carbohydrates 36 grams
Fiber 5 grams

Recipe provided courtesy of Pork, The Other White Meat.