This recipe for Green Chili Stew with Ground Pork and Tomatoes is a simple and quick-to-put-together stew. Throw it together and let the stew simmer for 30-60 minutes while you wind down from a long day. Serve with flour tortillas.
Updated April 2020.
A few Christmases ago, a partially-frozen bag of roasted green chilies arrived at my doorstep. My sister Bonnie sent them from Colorado. Thankfully, she also sent some of her favorite recipes. The title on this one was “Christmas Chili.”
What is Christmas Chili?
Why Christmas Chili? Is it like “Funeral Potato Salad” or “Fourth of July Cake?” It turns out the chili derives its name from the red and green colors. Most certainly it IS NOT limited to the holiday season. It tastes especially good 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.
I like to buy pork loin in bulk at Costco and freeze it in 1-pound portions. Partially thaw one of those packages. 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 when you do this because it adds flavor.
Cut 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 chilies are the most convenient choice.
Smoked hatch chilies, as seen below, are great when you can get them.
Although they don’t make a good first impression visually (especially after being frozen), fresh roasted green chilies are so flavorful compared to the canned ones.
No reason to use fresh tomatoes here because you’re going to cook them anyway. Diced tomatoes, as well as fire-roasted tomatoes, would also be 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
At our house, this stew must be served with fresh flour tortillas. They are so good when dipped into the juices of the stew. Corn tortillas would probably be just as good.
Can I make this ahead of time?
Yes. This is one of those recipes that tastes better the next day after the flavors have time to hang out and get used to each other.
If you want to make it a freezer meal, this stew also 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 those beans 5 minutes before serving.
If you like Southwestern Food…
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- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 296mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 32g