Green Chili Stew with Pork and Tomatoes

green chili with pork and tomatoes

Before Christmas, a partially frozen bag of roasted green chilies arrived at my doorstep. My sister Bonnie sent them from Colorado.  Thankfully, she also sent some of her favorite recipes. The title on this one was, “Christmas Chili.”

Why Christmas Chili?  Is it like “Funeral Potato Salad”  or  “Fourth of July Cake?” Turns out the chili gets its name from the red and green colors. It most certainly IS NOT limited to the holiday season.  Tastes especially good on a blustery day.  (I love the word “blustery”– ever since my boys used to watch Winnie the Pooh.)

storyboard green chilies

Although they don’t make a good  first impression visually (especially after being frozen), fresh roasted green chilies are fabulous. Peel off the charred skin, split and clean out the seeds.

Canned green chilies are a more than satisfactory substitute if you don’t happen to have a source or a generous sister like I do.

This mildly flavored chili is reasonable in calories and EASY to make.  But the best part??  Dipping warm flour tortillas in the savory liquid.  Oh my…wonderful!! Especially if you use my favorite cook-them-yourself tortillas from Costco.

 

 

Green Chili Stew with Pork and Tomatoes
 
Stew with ground pork and tomatoes spiced with cumin--serve with flor tortillas for dipping
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 pound ground pork (not sausage)
  • ½ cup chopped onions
  • 1-2 cloves minced garlic
  • 1 teaspoon cumin (optional)
  • 2 tablespoons flour
  • Salt and Pepper
  • 1 14.5 ounce can diced tomatoes
  • 4 oz. can chopped green chilies
  • 4 cups water
Instructions
  1. Brown pork in Dutch oven along with onions, garlic and cumin, if using. Drain grease. I like to leave a teaspoon or two behind for flavor.
  2. Sprinkle meat with flour and stir till it browns. Season with salt and pepper.
  3. Add tomatoes and chilies to meat. Stir in water and bring to a boil. Lower heat and simmer for 30 to 60 minutes or until thickness desired.
  4. Serve with warm tortillas.

 

Nutritional Analysis based on 4 servings:
Calories — 296
Total Fat — 6 g
Sodium — mg
Total Carbohydrates — 28.7 g
Dietary Fiber — 9.8 g
Sugars — 15.0 g
Protein — 34.3 g

Related Posts:

Tortilla Soup

Chili (with Chocolate)

Vegetable Cheese Chowder

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{ 18 comments… read them below or add one }

Christine @ Fresh Local and Best February 12, 2010 at 9:17 am

I’m just imagining the flavorful nibbles of pork and smoky green chili in this stew! Mouthwatering!

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Sonya February 12, 2010 at 1:07 pm

I never thought of roasting green chilis myself. I always see them in the grocery store and go right to the canned isle and buy them in a can. I roast bell peppers all the time, but never thought outside the can for chili. Thanks.

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Davon Jacobson, M.d. February 12, 2010 at 1:51 pm

This is a really good soup to make. I have had a sample from someone who has made it before, and it was wonderful. This weekend I hope to make some for the family. Thanks for the recipe.

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Nancy February 12, 2010 at 6:49 pm

mmmmmmmmm….this recipe looks great to a cold Buckeye!

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Gina February 12, 2010 at 7:41 pm

This is one of my favorite green chili recipes from my mom. We made it for Christmas Eve this year. I just buy the green chilis in a can, but I think they are a lot better roasted.

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mike February 12, 2010 at 11:11 pm

Congratulations Julie! And what a perfect dish for this cold, wet weather we’re having. I’ve roasted red peppers, but these looks wonderful…. I’ll take 2 pots please!

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Mimi February 15, 2010 at 9:15 am

Looks delicious. I like the nutritional analysis.
Mimi

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Sonya February 24, 2010 at 3:45 pm

I made this over the weekend and it was very yummy. I roasted my own green chili’s and it had much more flavor than the canned ones. I didn’t blacken my chili’s enough so some of the outer layer didn’t come off all the way. I will make sure to really char those suckers next time. Thanks for a great recipe!

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Romaine February 24, 2010 at 7:10 pm

So glad you enjoyed it Sonya. Although I have roasted red and green bell peppers, I’ve never tried roasting the hatch peppers myself. The ones my sister sent were fabulous.

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Megan February 21, 2011 at 9:33 am

This looks really good. I think I am going to make it tonight! Do the carbs in the nutritional analysis include tortillas?

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Dawn June 19, 2011 at 3:55 pm

Hi Paula,
This recipe looks great. Just some little factoids for accuracy’s sake.
1) The peppers are actually spelled green chiles in New Mexico, where they are grown. There are a number of different heats you can buy, but the most common is Hatch Green Chile. If you like more heat go for Sandia or Big Jim.
2) In New Mexico, if you mention that you want something Christmas you are telling the server that you want both green chile and red chile! Red chile is the same plant as green chile, just more mature. It is a fantastic flavor combo, though.

I love your blog and look forward to reading more!

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Bethany October 7, 2011 at 4:51 pm

Wow that looks awesome! I just made a big batch of homemade tortillas yesterday and my husband and I were discussing the wonderful green chili of the man who taught me to make the tortillas and how I need to get a good recipe. Your photos look so good… I am definitely trying this one out next week.

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Paula October 8, 2011 at 8:32 pm

Hi Bethany, I visited your website. Very interesting. I would love for you to post about the homemade tortillas. I used to make my own before I discovered the raw ones at Costco. Enjoyed your post about the FoodSaver Vacuum Sealer too.

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Bethany October 8, 2011 at 10:15 pm

Hi Paula! Yeah I definitely love my foodsaver. As far as the tortillas, I’d love to show you! Truth be told though it’s more about the technique than the recipe. They are pretty simple to make and don’t need any fancy ingredients. I was actually talking to my husband about the tortillas because most people who make homemade tortillas, make the smaller thicker ones because the big thin wrapping ones are too hard to make – the gluten wants to spring back and they get wrinkled, messy, etc. I figured out how to make them perfectly but it’s nearly impossible to describe. I’ve had a lot of people ask me, especially lately for some reason, so I think we’re going to put together a video here pretty soon showing how I do them. I can definitely shoot you an email when I’ve got it done!

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Kelly October 21, 2011 at 9:09 pm

I have made this stew for years, but instead of ground pork, I use the pork stew meat. Simmer for a few hrs and reap the rewards with warm flour tortillas. This has been one of my families favorite fall and winter dishes since my boys were just wee tots…

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Mary December 26, 2011 at 9:27 pm

I’ve also made this for a long time, and we love it! Wish I had those fresh green chiles! We only get them once a year…around Labor Day weekend. Never thought about freezing it, since it seems to all go away pretty quickly, no matter how large a pot I make.
In fact, we had this for Christmas Eve this year. mmmm!

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Joy January 10, 2013 at 11:10 am

I make a stew/soup (stewup) very much like this one only I use pork shoulder or butt brown it really well and then use chicken or vegetable stock and simmer until tender and I also add a couple potatoes and a can of pinto beans.y family really loves it and it is great on these frigid winter days.

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Paula January 10, 2013 at 11:47 am

Joy,
Your version sounds fabulous! Thanks for sharing.

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