Green Chili Stew

This typical New Mexican green chili stew is an easy and delicious addition to your weeknight dinner table.
Makes 4 servings


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3 thin-skinned potatoes (about 1 1/2 lb. total), scrubbed
2 tomatoes (about 1/2 lb. total)
3 1/2 cups reduced-sodium chicken broth
1 can (7 oz.) diced green chilies
2 cloves garlic, minced
1 pound boneless smoked extra-lean pork chops
1 teaspoon salad oil
Hot sauce


1. Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.

2. While potatoes simmer, trim off and discard excess fat from pork. Cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. To a 10- to 12-inch nonstick frying pan, add oil and pork; cook over medium-high heat, stirring often, until pork is lightly browned, about 7 minutes. Remove from heat; set aside.

3. When potatoes are tender, stir in pork; simmer just long enough to warm meat through, about 2 minutes. Add 1 or 2 drops of hot sauce, if desired.

Created date

October 2003

Nutritional Information

Calories 370
Caloriesfromfat 29 %
Protein 24 g
Fat 12 g
Satfat 2.8 g
Carbohydrate 40 g
Fiber 3.6 g
Sodium 2393 mg
Cholesterol 60 mg