Pueblo Green Chile Stew
One of the most requested soup and stew recipes. Perfect way to warm up after a day outside or for watching a football game.
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
1 (14-ounce) can diced tomatoes packed in juice
3 (4-ounce) cans diced green chiles
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt, to taste
- In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for one hour.
- Serve hot with fresh corn or flour tortillas.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.