Pork & Green Chile Stew

📜 Collection: Unknown Five | ✍️ Attribution: Unknown | 📂 Category: Soups A comforting, vintage Southwestern pork and green chile stew simmered to tender perfection. Perfect for serving with warm tortillas or optional pinto beans.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	None	4–6 Servings

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🔪 Key Equipment

• Skillet
• Large pot or Dutch oven
• Chef’s knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Pork	cut into chunks
As Needed	Fat	for browning
As Needed	Green Chiles	roasted, peeled, and chunked
As Needed	Onions	chopped
1 can	Tomatoes	chunked, with juice
To Taste	Salt
To Taste	Pepper
Optional	Pinto Beans

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Instructions

Step 1: Prep the Chiles

1. Roast, steam, and peel the green chiles. Remove some of the seeds and chop them into chunks.

Step 2: Brown the Meat

2. Cut the pork into chunks. Heat fat for browning in a skillet and brown the meat until golden and caramelized. Drain off any excess fat.
3. Toss in the chopped onions as the meat is browning, cooking until they are soft and translucent.

Step 3: Simmer the Stew

4. Add the 1 can tomatoes with their juice to the skillet or transfer everything to a larger pot. Bring to a simmer.
5. Stir in the chunked green chiles and optional pinto beans if using.
6. Cook over low heat until the pork is tender and the flavors are melded, seasoning with salt and pepper to taste.

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💡 Make-Ahead & Storage: This stew tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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Original Recipe Scan