Ground Pork Stew with Green Chiles (Easy Southwestern Soup)
This Ground Pork Stew contains flavorful green chiles and tomatoes in a cumin-spiced broth. It's best served with flour tortillas. Comes together in about an hour.
4
servings
Ingredients
- 1 pound (454 g) ground pork
- ½ cup (80 g) chopped onions
- 1-2 cloves minced garlic
- 1 teaspoon ground cumin
- 2 tablespoons flour
- 1 teaspoon table or sea salt
- ¼ teaspoon freshly ground black pepper
- 1 14.5-ounce (439 g) can diced tomatoes
- 1 4-oz. (141 g) can chopped green chiles
- 3-4 cups (700-946 g) water
Instructions
- Brown Pork & Veggies: In a Dutch oven over medium heat, cook 1 pound ground pork, 1/2 cup chopped onions, 1-2 cloves minced garlic, and 1 teaspoon ground cumin until the meat is done and the vegetables are soft. Drain excess grease, leaving a little for flavor.
- Toast Flour: Stir in 2 tablespoons flour and cook 2–3 minutes, stirring often, until lightly browned and nutty. Season with 1 teaspoon table or sea salt and 1/4 teaspoon freshly ground black pepper.
- Simmer Stew: Add 1 14.5-ounce can diced tomatoes, 1 4-oz. can chopped green chiles, and 3-4 cups water. Bring to a boil, then reduce heat. Simmer uncovered 30–60 minutes, or until thickened to your liking.
- Serve: Ladle hot stew into bowls. Garnish with cilantro if desired, and serve with warm flour tortillas for dipping.
Notes
Make Ahead: This recipe tastes better the next day after the flavors have had time to meld.
Leftovers: Store double-wrapped leftovers in the freezer for 2-3 months.
Nutritional Information
Serving: 1 | Calories: 323kcal | Carbohydrates: 5g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 660mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg