Pork Green Chile Stew (Edit recipe)

This amazing Pork Green Chile Stew is a hearty, flavorful dish consisting of tender pork simmered in a thick, spicy broth. This version includes the popular fire-roasted chiles with other typical ingredients, but also includes spinach, making this not only a delicious but nutritious meal.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	14 g
Carbohydrates:	4 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	159 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 8

Ingredients

1 lb Loin Back Ribs Pork Ribs, (country style ribs)
3 Tbsp Extra Virgin Olive Oil
.25 Onion, diced
1 clove Garlic, of, diced
2 Roma Tomato, diced
6 Pueblo Chile, or Hatch green chiles, peeled and diced
1.5 cups Spinach, (with stems trimmed off), diced
1 Tbsp Arrowroot Powder, tapioca or (see notes)
1 Tbsp Water, cold
2 cups Chicken Broth
2 cups Water, hot
.125 tsp Ground Cumin
1 White Potatoes, peeled and diced (or 2 medium ones)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the country style ribs into 1/2 inch pieces. Arrange them in a single layer, such as a cutting board or a piece of aluminum foil. Season all the pieces evenly with kosher salt and ground black pepper.
Heat the olive oil in a large pot, such as a Dutch oven. When the oil is hot, add the diced pork and fry until browned.
Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
Optional: For a heartier stew, add the diced potato at this point. The stew has a great flavor with our without the potato so it is truly optional.
Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
Add the dissolved flour into the pot and sauté, this will help thicken the stew.
Then add the diced Roma tomatoes and mix.
Add the diced, roasted green chiles to the pot.
Follow this with the diced spinach. Allow the spinach to wilt.
Then, add cumin and a combination of water and chicken broth to just cover the meat and vegetables.
Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
Taste for seasoning, add more salt and pepper if needed.
Serve in a bowl as a stew and accompany it with tortillas, rice, or beans.