Prep: 12 Mins Cook: 20 Mins

Succulent chunks of pork combine with chiles, tomatoes, onion and garlic for a zesty stew. Serve with corn bread muffins or warmed tortillas.

Ortega Chile Verde


  • 3 tbls. vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 3 lbs. pork tenderloin or boneless pork chops, cut into 1/2-inch pieces
  • 1/4 cup flour
  • 2 cans (14.5-oz.) recipe-ready diced tomatoes, undrained
  • 2 cans (7-oz.) ORTEGA Diced Green Chiles
  • 3/4 cups chicken broth
  • 1/2 teaspoon salt


HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pork and flour; cook, stirring frequently, for 3 to 5 minutes or until pork is no longer pink.

ADD tomatoes with juice, chiles, broth and salt. Bring to a boil. Reduce heat to medium-low; cover partially. Cook, stirring occasionally, for 15 to 20 minutes or until sauce is thickened.
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