Green Chili & Pork Stew

Just returned from Wisconsin Tuesday night. I was excited to be back in my spacious Oregon kitchen and to shop at grocery stores that have expansive varieties of product. I could have made anything I wanted for dinner my first night at home. But for some reason I had this craving for Green Chili & Pork Stew.  Why did I have to wait until now to desire it? I could have found all the ingredients in Wisconsin and making it my tiny galley kitchen would have been easy. However, I’m also a true believer in cravings. My body was saying that I had just been on three different planes, exposed to who knows what kind of diseases, and I was still tired after traveling for an entire day. My body was saying I had to have Green Chili & Pork Stew or it (my body) was going to let itself  be sick. That’s my story and I’m sticking to it.

I found this recipe years and years ago and love it. Made a lot of changes to it. I’m not boasting but I think it’s the best Green Chili & Pork Stew I’ve ever had. It’s also the easiest to make. Just one tip, if you’re using canned products instead of fresh don’t use any salt.

Well two tips actually. I grabbed some cans of Fire-Roasted Tomatoes this time and I think it made a huge difference in the ultimate flavor. I have added this as a suggestion in the recipe.

You need to use the Mrs. Renfro’s Green Jalapeno Salsa (Hot). If you can’t find it in the store you can get on Amazon here.

Just remember a dollop of sour cream, warm tortillas, and a glass of bold red wine. You’ll be over the moon. I promise!


Author: Revised: Laura S. Kirkley

We have not found a better recipe for Chili Verde

Big White bowl with a spoon of sour cream in the center. Wrap corn tortillas in damp paper towels and microwave for 30 seconds.

Serves: 6

Green Chili Stew with Pork


3 lbs, boneless pork – cubed – 1/2 inch
3 Tablespoons,  Avocado Oil
3 stalks, celery – chopped
2 medium, tomatoes (2 cans, 14.5 oz diced) – diced (preferably Fire-Roasted)
2 7oz cans, green chiles (roasted, peeled & seeded) – chopped
8 cloves, garlic – peeled & crushed
2 14 oz. cans, chicken stock
salt to taste
Salsa Jalapeno (optional) – Mrs. Renfro’s Green Jalapeno Salsa (Hot) Prefered


  1. Brown the pork in the avocado oil, doing so in 3 batches. Use a large heavy pot so the meat will brown evenly
  2. When each batch is browned remove from pot to a clean bowl using a slotted spoon
  3. When last batch of pork is browned and removed from pot remove oil until you have approximately 4 to 5 tablespoons, return to medium heat and add garlic, brown for 30 seconds
  4. Add chicken broth and deglaze bottom of pot
  5. Add celery, tomatoes, green chili, and return pork with juices to pot
  6. Once this mixtures has come to a boil reduce heat to low, cover and allow to gently simmer for 1 1/2 to 2 hours. At this point the pork will be very tender.
  7. About 20 minutes before serving adjust salt
  8. If you choose to use a Jalapeno Salsa, also add 20 minutes before serving, Please add in very small amounts until you reach desired level of heat.
  9. Garnish with generous dollop of sour cream


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