Pork and Green Chile Stew

Pork and Green Chile Stew by

Scott Culpepper


Serves: 8-10


  • 5 lb. +/- pork butt, cubed into ¼ to ½ inch pieces
  • 2 48 oz. boxes of chicken stock or broth
  • 2 tbsp. garlic, minced
  • 2 large white onions, cut into ½ inch pieces
  • 4 (4 oz.) cans diced green chiles
  • 2 (28 oz.) cans stewed tomatoes, diced
  • 2 (29 oz.) cans of hominy
  • sour cream, for garnish
  • flour tortillas, to accompany


  1. De-bone pork and cut it into ¼ to ½ inch cubes. Remove as much fat as possible.
  2. Sear cubed pork to caramelize and place in a large stock or soup pot.
  3. Add chicken stock/broth and garlic; bring to a slow boil over medium to high heat.
  4. Add onion, green chile, and stewed tomatoes. Stir to combine all ingredients and bring to a low simmer for 60-90 minutes. Simmer with lid to pot slightly open.
  5. Once pork is cooked through and tender, add hominy and simmer, without lid, until hominy is heated through.
  6. Serve with a dollop of sour cream and accompany with flour tortillas.