Dutch Oven

Green Chili Stew Recipe

The Sweet Corn Bread recipe I posted last week got me thinking about Green Chili Stew. This probably isn’t very authentic, but it is a tasty stew which is easy to make at camp.  Serve a nice green salad with it and you have a meal!

You can also spoon the stew into tortillas and eat it that way.

Cooking time will vary depending on the cut of pork you use.

Green Chili Stew


  • Charcoal fire or gas stove
  • Dutch oven or large cook pot for cooking the stew.
  • Spoon for stirring
  • Cutting board
  • knife


  • 2 pounds pork – a fatty cut like pork butt works well
  • oil
  • 2 onions, diced
  • 2 stalks celery, chopped
  • 3 4oz can chopped green chilies (do not drain)
  • 1 15 oz can diced tomatoes (do not drain)
  • 1 ½ T cumin (or to taste)
  • 1 T oregano
  • salt and pepper to taste
  • Cheddar cheese
  • Salsa


  1. Prepare your charcoal fire if necessary
  2. Cut the pork into 1 inch cubes.
  3. Brown the pork in oil.
  4. Add the green chilies, tomatoes, and spices.
  5. Simmer until meat is tender, about 30 to 45 minutes, stirring occasionally.
  6. Serve garnished with cheddar cheese and salsa.

Serves 8.


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