Green Chile Pork Stew
A comforting, savory stew featuring tender pork, hearty potatoes, and roasted green chiles. Packed with robust flavor and incredibly restorative.
Prep
15 min
Cook
60 min
Total
75 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
60 min
Total
75 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Knife and cutting board
Time saver
Stews like this are incredible for meal prep because the flavors actually deepen overnight in the fridge. Portion it out for easy, reheat-and-eat lunches.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Cut the pork shoulder into 1-inch cubes
- 01
Cut the pork shoulder into 1-inch cubes
Cut the pork shoulder into 1-inch cubes. Season generously with salt, black pepper, and 1 teaspoon of ground cumin. Dice the potatoes and onion.
Tap card to mark done - 02
Heat 1 tablespoon of olive oil in…
Heat 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium-high heat. Add the pork in an even layer and sear until browned on all sides, about 5 to 7 minutes.
Look for: browned on all sides
Tap card to mark done - 03
Lower the heat to medium
Lower the heat to medium. Add the diced onion and 1 teaspoon of dried oregano to the pot, stirring to lift any browned bits from the bottom. Cook for 3 to 4 minutes until the onion softens.
Look for: the onion softens
Tap card to mark done - 04
Pour in the chicken bone broth
Pour in the chicken bone broth, diced green chiles (with their juices), and diced potatoes. Bring the liquid to a gentle boil, then reduce the heat to low.
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Cover and simmer for 45 to 50…
Cover and simmer for 45 to 50 minutes, or until the pork is fork-tender.
Look for: the pork is fork-tender
Tap card to mark done - 06
Drain and rinse the pinto beans
Drain and rinse the pinto beans, then stir them into the stew. Let everything simmer uncovered for 5 more minutes to warm the beans through and slightly thicken the broth.
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