South Valley-Style Green Chile Pork Stew
Hearty pork stew simmered with roasted New Mexican green chiles and hominy for a comforting Southwest flavor. This mexican-inspired pork ready in about 120 minutes pairs cut into 1-inch cubes pork shoulder, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes pork shoulder
- 2 tbsp olive oil
- 1 large, diced onion
- 4, minced garlic cloves
- 2 cups, peeled and chopped roasted green chiles
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed hominy
- 4 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cubes and sear for 5-7 minutes, turning occasionally until browned on all sides.
- Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot and sauté for 4 minutes until onion is translucent and garlic is fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute to toast the spices.
- Step 4: Add 2 cups roasted green chiles (peeled and chopped), 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained hominy, and 4 cups chicken broth. Stir to combine.
- Step 5: Bring the stew to a boil, then reduce heat to low and cover. Simmer gently for 1 1/2 hours until pork is tender and flavors meld.
- Step 6: Taste and adjust seasoning if necessary. Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does South Valley-Style Green Chile Pork Stew take to make?
Total time is about 120 minutes (20 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover South Valley-Style Green Chile Pork Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in South Valley-Style Green Chile Pork Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale South Valley-Style Green Chile Pork Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with South Valley-Style Green Chile Pork Stew?
Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
