Green Chili Stew with Pork recipe

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Ingredients

1 ½ pounds pork neck bones
2 (7 ounce) cans diced green chiles
2 pounds potatoes, cubed
28 ounces chopped stewed tomatoes
1 large sweet onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chili powder
4 cups water

Nutrition Info

435.5 calories
carbohydrate: 45 g
cholesterol: 92 mg
fat: 12 g
fiber: 7.6 g
protein: 38.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1870.8 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.

  2. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.

  3. Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Recipe Yield

6 servings

Recipe Note

This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.

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