Pueblo Green Chile Stew

The perfect way to warm up after a day outside or for watching a football game.


8 servings


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


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.

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