Green Chili Stew

Green Chili Stew

Serves 6


2 tablespoons flour
2 pounds boneless pork chops (or boneless skinless chicken breast), cut into one inch cubes
2 tablespoons vegetable oil
1 small onion, chopped (1 cup)
1 (2.75 ounce) package Olde Westport Chili Verde Mix® (½ cup from 22 ounce package)
2 (14½ ounce) cans chicken broth
1 (10¾ ounce) can cream of chicken soup (98% fat-free or regular)
11 ounce can corn, drained
2 medium sized carrots, cut into ¼ inch slices
2 medium potatoes, peeled and diced (2 cups)
4 (4 ounce) cans diced green chiles


In a large bowl, add flour and pork (chicken), toss to coat. Heat oil in a 4 quart saucepan over medium-high heat. Add pork (chicken) in small batches, brown on all sides. Add onion, cook until tender. Sprinkle Olde Westport Chili Verde Mix® evenly over top of meat, stir. Add chicken broth, soup, corn, carrots, potatoes and green chiles, stir. Bring mixture to a gentle boil, stirring often until thickened. Lower heat, simmer 30 minutes or until potatoes are firm-tender, not mushy.