Green Chile Stew


Warm southwestern dish reminiscent of my childhood.

Green Chile Stew

2 lbs pork shoulder
2 (16 oz) bags (approx 42) red radishes
4 cups chicken broth
1 7-oz can chopped green chile (or two 4 oz cans)*
1 16-oz jar salsa verde
4 oz cream cheese
1/4 cup heavy cream
2 Tbsp butter

Cube pork shoulder. Melt butter in heavy pot or pressure cooker. Add meat and seasonings and cook over medium to medium/high heat until browned. Add 1 cup of the chicken broth and cook on low simmer until tender, approximately one to one and a half hours. Alternately, in a pressure cooker, cook for 30 minutes under pressure. While meat is cooking, wash and quarter radishes. You can peel them if you like (I do) before quartering, but it’s not necessary. When meat is tender, add the remaining ingredients¬† except cream cheese and simmer until radishes are tender, approximately 30 minutes. In a pressure cooker this takes 15 minutes. Add cream cheese and heat until it is melted and thoroughly incorporated. Top with a little grated cheese, if desired.

*Fresh chile is best, if you have it available. It needs to be roasted and peeled first.

**For seasonings I used a garlic herb blend, sea salt, cumin, and some dry rub seasoning. The salsa verde really gives it a lot of flavor.





Did you know that radishes, when cooked, take on the flavor of the food they are cooked with? This is why they make a good potato sub.

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 426.5
  • Total Fat: 32.6 g
  • Cholesterol: 119.4 mg
  • Sodium: 907.8 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 23.8 g

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