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Green Chili Stew with Pork


  • 3-4 lbs. boneless pork, trimmed of gristle and cubed into 1" pieces
  • 4-6+tbsp. oil (divided)
  • Salt & pepper to taste
  • 1/4 cup flour, for browning
  • 6 tomatillos, de stemmed and chopped (peel off outer skin layer)
  • 4 stalks celery, diced
  • 2-3 carrots, coarsely chopped
  • 4 cloves garlic, minced
  • 2 7 oz. cans roasted, chopped green chilies
  • 2 14.5 oz. cans diced tomatoes (fire roasted preferred)
  • 2 cups chicken stock
  • 1 jar Mrs. Renfro's Jalapeno Green Salsa


  • Heat 2 tbsp. oil in a large Dutch oven (preferably cast iron).
  • Sauté tomatillos until skins are soft and no longer bright green (about 6-10 minutes; set aside.
  • Add 2 tbsp. oil to pan.
  • While oil is heating, toss pork with salt, pepper and flour.
  • In small batches, sauté pork until golden brown on all sides (add more oil if needed).
  • Add more oil to pan and sauté celery, carrots and garlic, stirring until soft and cooked through.
  • Add green chilies, tomatoes, browned pork, tomatillos and green salsa.
  • Add chicken stock so that pan is full of liquid and meat is covered (add chicken stock or water if necessary).
  • Stir and heat to a low simmer.
  • Cook 2-3 hours until meat is tender.

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Posted in Dinner, Green Salsa, Pork

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