Preview: This simple Green Chili Stew with Ground Pork and Tomatoes (or is it “Chile” with an “e”?) is a quick-to-put-together pot of spicy comfort for a cool damp day. Serve with flour tortillas.
A partially-frozen bag of roasted green chiles arrived at my doorstep one Christmas. My sister sent them from Colorado. She also sent some favorite recipes that included this one for “Christmas Chile.”
Keep reading to find out how this delicious soup got such a festive name…
What is Christmas Chile?
Why the name Christmas Chile? Is it like “Funeral Potato Salad” or “Fourth of July Cake?” It turns out the chile derives its name from the red and green colors. Most certainly it IS NOT limited to the holiday season. It tastes especially good served with flour tortillas on a blustery day.
Ingredients and Substitutions
Substitute ground turkey or ground beef if you like.
Sometimes ground pork can be difficult to find in the grocery store. It’s not hard and sometimes even cheaper to grind your own meat.
How to make your own ground pork:
Buy pork loin in bulk and freeze it in 1-pound portions. Partially thaw a 1-lb. package. Use a food processor or a food-grinder attachment for a stand mixer to grind up the pork. Don’t trim any of the fat off. It adds flavor.
Cut the pork into 1-1/2-inch cubes. Add them to your food processor. Be careful not to load the meat above the level of the top blade. Pulse repeatedly to chop.
Don’t miss the video attached to this post. I show you exactly how I grind the pork.
Chopped and canned green chiles are the most convenient choice.
Smoked hatch chiles, as seen below, are special when you can get them.
Although they don’t make a good first impression visually (especially after being frozen), fresh roasted green chiles are more flavorful compared to the canned ones.
No reason to use fresh tomatoes because you’re going to cook them anyway. Diced tomatoes, as well as fire-roasted tomatoes, are good.
Some people prefer to buy whole tomatoes and crush them by hand. Go ahead. I’ll watch.
What to serve with Green Chili Stew:
This stew is good with fresh flour tortillas. They are tasty dipped into the juices of the stew. Corn tortillas are another option.
Can I make this ahead of time?
Yes. This recipe tastes better the next day after the flavors have time to hang out and get used to each other.
This stew freezes well.
Green Chile Stew with Green Beans
I had some Green Chile Stew left over a few months ago and some leftover green beans from a different meal. In a moment of veggie craving, I combined them. Voila! –a new favorite comfort food.
Use fresh green beans and add them at the same time as the tomatoes. Or use canned green beans. Add canned beans 5 minutes before serving.
If you like Southwestern Food…
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 1 pound ground pork (not sausage)
- 1/2 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
- 1 4 oz. can chopped green chilies
- 4 cups water
- Brown pork in a Dutch oven along with onions, garlic, and cumin, if using. Drain grease. I like to leave a teaspoon or two behind for flavor.
- Sprinkle meat with flour and stir until it browns. Season with salt and pepper.
- 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.
- Serve with warm tortillas.
Amount Per Serving: Calories: 397Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 296mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 32g