Green Chile Stew

By: Taylor Graciano


- 2lbs Pork Tenderloin

- 2lbs Potatoes

- 2lbs Chopped Hatch Green Chile

- 2 Tablespoons Vegetable Oil

- 1 Tablespoon Minced Garlic

- 1 chopped white onion

- 1 Tablespoon Caldo de Tomate

- 1 Tablespoon Caldo de Pollo

- 2.5 Cups Water

- 2.5 Cups Chicken Broth

- Salt to Taste

- Shredded Cheese (Optional)

- Sour Cream (Optional)

- Tortillas or Bread (Highly Recommended)


1. Cut off any fat on pork tenderloin and cut into cubes.

2. Peel and chop potatoes into cubes.

3. Heat oil in a frying pan until it dimples.

4. Brown pork, about 5-7 minutes.

5. Combine potatoes, pork, garlic, onion, half of your green chile, caldo de tomate, caldo de pollo, water, chicken broth, and salt in a pot.

6. Bring to a slow boil on medium high and then simmer for 20 minutes.

7. Add the other half of your green chile and then simmer for an additional 10 minutes.

8. Enjoy 😊

If you don't have any of our Roasted Hatch Green Chile on hand you can also roast your own Fresh Hatch Green Chile or use our Hatch Green Chile Roast.

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