Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Pork and Green Chile Stew Recipe
Mexican Pork and Green Chile Stew represents versions of green chile pepper and pork stews, traditional Mexican guisado de puerco en chile verde preparations. This authentic recipe showcases genuine Mexican stew preparation through traditional techniques and proper ingredient combinations. The regional authenticity ensures genuine cultural food experiences.
Here’s my version of green chile pepper and pork stew, or a traditional Mexican guisado de puerco en chile verde. It is bursting with flavor and is mildly spicy. Serve with hot corn, flour tortillas with butter, or black beans and white rice.
Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hr 20 mins
Servings:
6
Cook Mode (Keep screen awake)
Ingredients
2 tablespoons vegetable oil
1 cup all-purpose flour
2 ½ pounds lean boneless pork, cut into 1-inch cubes
1 ½ cups diced onion
1 clove garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons minced fresh cilantro
¼ cup cold water
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend
2 tablespoons fresh cilantro, or to taste
Directions
Heat oil in a large Dutch oven or large pot over medium heat.
Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir in onion and garlic; continue cooking and stirring until onion softens, about 5 minutes. Pour tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Cover and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.
Whisk together cold water and cornstarch in a small bowl until well combined; stir into liquid in the Dutch oven and continue cooking until sauce thickens, 5 to 10 minutes.
Remove the Dutch oven from heat and let sit for 10 to 15 minutes. Ladle stew into bowls; top with cheese and desired amount of cilantro to serve.
Tips
This is not a very spicy meal, in my opinion. However, if you’re planning on cooking it for those with a more delicate palate, you may consider tossing in a couple of tablespoons of brown sugar while cooking to cut down the heat. You can also serve it with a dollop of sour cream on top.
For those who like extra heat, but not too much, I recommend the La Sabrozita Home Style Salsa Tomatillo. You may also want to serve it with traditional white rice and black beans. No need to jazz them up unless you want to. This will make the recipe yield many more servings!
Nutrition Facts (per serving)
| 407 | Calories |
| 19g | Fat |
| 26g | Carbs |
| 32g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 8g | 42% |
| Cholesterol 82mg | 27% |
| Sodium 436mg | 19% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 32g | 65% |
| Vitamin C 23mg | 25% |
| Calcium 200mg | 15% |
| Iron 3mg | 15% |
| Potassium 620mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
