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Pork, Potato, and Chile Stew

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“This variant of the familiar Chile Verde is actually a stew. Potatoes and corn provide the vegetables which increase the heartiness, and a jalapeno pepper provides heat. Actually you can raise or lower the picante level of this stew to suit yourself. Be sure to wear plastic gloves to deal with the chilies. You might want to substitute tomatillos for the tomatoes. Accompany this meal with tortillas. Recipe from BH&G.”
10hrs 30mins

Ingredients Nutrition


  1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat in hot oil over medium-high heat. Drain off fat. Set meat aside.
  2. In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. Add meat. Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
  3. Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours. Remove cinnamon.
  4. Before serving, stir in cilantro. If desired, top individual servings with sour cream.

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