Pork Chili Stew

Pork Chili Stew

Off-the-shelf ingredients make this crowd-pleasing dish a snap to prepare. Serve with your favorite taco toppings, and let guests help themselves.

Southern Living NOVEMBER 2008

  • Yield: Makes 6 servings
  • Cook time: 45 Minutes
  • Prep time: 10 Minutes


  • 1/2 cup all-purpose flour
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 (16-oz.) cans kidney beans, undrained
  • 2 (16-oz.) cans whole kernel white corn, drained
  • 2 (10-oz.) cans diced tomatoes and green chiles with lime juice and cilantro, undrained
  • 2 (4.5-oz.) cans chopped green chiles, undrained


1. Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.

2. Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.

3. Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes.


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Pork Chili Stew Recipe