Edible Adventure- Vail Green Chile Pork Stew

A few weeks ago I took a trip to Vail to check out the local food scene and do some hiking. One of the dishes I saw on most menus was a Green Chile with Pork Stew. It was different  from the bowl of red we often see with chili in the midwest. Some thickened with flour, some used masa and some used red tomatoes instead of green. The chilies were the constant in all of the stews I tasted. Evidently this is a staple of the Colorado food scene.

I was glad to discover it and happy to pass it on.


Here are a few pics from the trip and the recipe for Green Chile Pork Stew. It’s delicious and hearty, perfect for a cool fall dinner served up with cornbread.

Lots of creeks for fly fishing in Colorado


This is called a mini hot- It’s pizza dough wrapped around hot Italian sausage and green hatch chilies. YUM!


Oktoberfest was in full swing. This was a stein holding contest to see who could hold the beer the longest.


I was a little early for skiing


Bike paths were challenging. I did NOT get dropped off at the top of the mountain like most fearless bikers…


Vail was established in 1962.


Ok here is the recipe for Green Chile Pork Stew

My friend Cheryl gave me some tomatillos from her garden. We also threw in a couple of green tomatoes because she had those too.

Peel those husks off and rinse them well, they are sticky if you don’t. Slice up the peppers and throw them in..


After about a half an hour they will look like this. Drain them and run them through the food processor or blender to puree along with the onions.

The mixture will look like this. I added the Poblano peppers separate because I wanted chunks, you could throw them in the mix if you wanted…


Brown the pork, season it with salt and pepper. Be careful not to crowd the pan or the meat will steam and not brown.


Add the stock to the stew and then drop in the meat after it’s browned. Let it cook a little while.

Brown the potatoes in the same pan you cooked the pork in and throw them in the stew.

Cook it until the potatoes are tender.. Add the cilantro at the end



Green Chile Pork Stew

To print click here

Serves 10

3 pounds fresh Tomatillos or green tomatoes

1-3 fresh hot chilies – Serrano or Jalapeno

2-3 large green chilies- Poblano or Anaheim work best- roasted, peeled and chopped

1 large onion, chopped

3 cloves fresh garlic

1 Tablespoon ground cumin

Salt and pepper to taste

3 pounds of pork, trimmed and cubed 1/2 inch cubes

2 cups chicken or pork stock

1-2 pounds of Yukon gold or red thin skinned potatoes

1 bunch cilantro, chopped


Clean husks off of tomatillos and wash. Place in large pot with water and sliced hot peppers.

Boil for 30 minutes or so until soft. Drain and place in food processor with onion, ground cumin and garlic. Process until smooth and place in a large pot. In the meantime, roast poblano chilies, dice them and throw them in.

In a large skillet, season pork cubes with salt and pepper and brown over medium heat until cooked. Add to tomatillo mixture along with the stock.

Brown potatoes and throw those in too.

Let the whole business cook for about an hour or so until it thickens.

Chop the cilantro and stir in at the end.

Freezes great- Remember cook once, eat 4 times!


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