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Thick and meaty Green Chili Stew in a bowl with whole peppers on the side.
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Green Chili Stew

A thick and meaty Mexican Stew with Pork.
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Mexican
Keyword: Green Chili Stew
Servings: 4

Ingredients

  • 1 teaspoon olive oil 5 ml / 5 g
  • 1 large white onion diced (about 1 cup / 200 g)
  • 2 bay leaves
  • Fresh cilantro chopped (for garnish)
  • 1 can green chili 4 oz / 113 g
  • 1-2 jalapeños sliced (optional) (about ¼ cup / 30 g)
  • 1.5 lbs pork loin cubed and trimmed of fat (about 680 g)
  • 1 medium potato cubed (about 1 cup / 180 g)
  • 3 garlic cloves minced (about 1 tablespoon / 9 g)
  • 1 teaspoon ground cumin 2 g
  • 1 teaspoon oregano 1 g
  • 1 can tomato juice 6 oz / 170 g
  • 4 cups chicken broth 960 ml / 960 g
  • 1 bunch cilantro 16 g, blended with 1 cup cooking liquid (for finishing)
  • Salt and black pepper to taste

Instructions

  • Season the pork: In a bowl, season the pork cubes with salt, black pepper, and cumin. Mix well to ensure even coating.
  • Brown the pork: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in a single layer (work in batches if necessary) and sear for 4-5 minutes per side until golden brown. Remove the pork and set aside.
  • Sauté the aromatics: In the same pot, add the minced garlic and diced onion. Sauté for 3-4 minutes until the onion is translucent, scraping the bottom of the pot to loosen any browned bits.
  • Add the potatoes: Stir in the cubed potatoes and cook for 2-3 minutes.
  • Incorporate the chili and tomato juice: Add the canned green chili, sliced jalapeños (if using), and tomato juice. Stir to combine and cook for 2-3 minutes to let the flavors meld.
  • Deglaze and simmer: Return the pork to the pot and pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot, releasing all the flavorful bits. Add the bay leaves and oregano, mix well. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
  • Finish with cilantro: About 10 minutes before the stew is done, blend a handful of cilantro with 1 cup of the cooking liquid. Stir this mixture into the stew for a fresh flavor.
  • Serve: Remove the bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro.

Notes

1 WW Point per serving. 

Nutrition

Serving: 581g | Calories: 319kcal | Carbohydrates: 14g | Protein: 40g | Fat: 11g | Saturated Fat: 3.5g | Cholesterol: 100mg | Sodium: 1763mg | Potassium: 1040mg | Fiber: 2.6g | Sugar: 3.9g | Calcium: 69mg | Iron: 3.4mg