Mexican Green Chile Stew


  • 2 lbs boneless pork shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 4 medium roasted green chiles, peeled and chopped
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 2 medium potatoes, peeled and diced
  • 2 medium carrots, diced
  • 1 cup frozen corn
  • 2 tbsp chopped fresh cilantro leaves


  1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
  2. Remove pork from the pan with a slotted spoon and set aside.
  3. Add onions and garlic to the same pan and cook until softened, about 5 minutes.
  4. Stir in chopped green chiles and cook for 1 minute.
  5. Stir in flour and cook for 1 minute.
  6. Gradually add chicken broth, oregano, cumin, salt, and pepper.
  7. Return pork to the pan and bring to a simmer.
  8. Reduce heat to medium-low and cover. Cook until pork is tender, about 1 hour.
  9. Stir in potatoes, carrots, corn, and cilantro.

Article Categories:
Soup Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..