Guest Recipe: Porky Chile Verde Stew

Photos by    @ladylunching

Photos by @ladylunching

Melissa from @ladylunching shared another one of her favorite recipes with us...

Hey friends,

This recipe has maximum flavor with minimal effort. That’s right folks, we're using a crockpot. If Tucson were a stew, this would be it! I used pork, but this recipe would serve lovely with chicken as well.

Melissa from @ladylunching

Cooking time: 2-6.5 hours / Prep time: 15 minutes

Serves 4 as a main or 6 as a side

  • 2 lb boneless pork ribs, diced

  • 1 cup onion diced

  • 1 (14 ounce) can chicken broth

  • 1½ tsp garlic powder

  • 2 ½ tbsp chicken stock

  • 1 tsp celery salt

  • 1 tbsp cornstarch

  • ½ tsp oregano

  • 1 tbsp cumin

  • 1 tbsp jalapeño, diced

  • 1 tbsp green Tabasco sauce

  • 1 (10 ounce) can green enchilada sauce

  • 27 ounces canned green chiles, chopped

    2 tbsp Desert Provisions Hatch Green Chile Powder (hot or mild)

  • ½ tsp Desert Provisions Sonoran Sea Salt 

  • 1 can (15 ounce) can white beans, drained and rinsed

  • 4 tbsp chopped cilantro, for garnish

Quickly brown pork in large skillet over medium high heat until just browned and crispy. Remove from heat and set aside. Sauté onions in same pan.

Place pork, onions, and the rest of the ingredients (reserving cilantro for garnish) in a crockpot. Set on low and cook for 6 hours (or according to crock pot cooking guidelines).

Allow to cool and serve warm with cilantro garnish. 

Cook's notes: This soup has some kick, so if you prefer it less spicy adjust the amount of jalapeño to what you prefer. You can also add more beans (up to 30 ounces total) if you like a heartier soup. Melissa highly recommends slicing some avocado on top to garnish.


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