Quick Pork & Chile Stew

The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Quick Pork & Chile Stew

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    4 teaspoons extra-virgin olive oil, divided 1 14-ounce can reduced-sodium chicken broth
    1 pound pork tenderloin, trimmed and cut into 1-inch cubes 1 1/2 teaspoons ground cumin
    1 onion, halved and sliced 1 teaspoon dried oregano
    2 poblano peppers, diced 1/2 teaspoon salt
    2 cloves garlic, minced 1/8 teaspoon cayenne, (optional)
    1 medium russet potato, peeled and cut into 1/2-inch pieces 1 tablespoon lime juice


    Prep: 25 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.

    • 2

      Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.

    nutritional information

    4 g
    8 g
    Saturated Fat:
    2 g
    22 g
    27 g
    589 mg
    Monounsaturated Fat:
    5 g
    1 starch, 1 vegetable, 3 lean meat
    74 g
    Carbohydrate Servings:
    1 1/2
    947 mg
    Nutrition Bonus:
    Vitamin C (100% daily value), Potassium (27% dv), Zinc (17% dv), Iron (15% dv).
    Added Sugars:
    0 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving