This Green Chile Stew features spicy, tangy roasted green chiles with perfectly seared and savory pork shoulder. If you need a stew that will warm you up this winter, look no further! This one is seriously delicious.
If you’re in the mood for comforting dishes like this stew, you’ll also love Slow Cooker Beef and Potato Stew, Instant Pot Beef Stew, Instant Pot Beef Bourguignon and don’t forget to serve it with some Super Moist Cornbread!
Why This Recipe Works
Spicy & Savory: The flavors in this Green Chile Stew are so satisfying. The green chile peppers are perfectly spicy, but not overwhelmingly so. Along with the savory flavor of the pork and the added freshness of the cilantro and lime on the top, this stew comes out seriously perfect. Whenever I am looking to up my soup game, this green chile is my go-to!
New Mexican Inspired: This green chile stew recipe is inspired by New Mexican green chile stew. Classic New Mexican green chile stew can be made in a variety of ways but usually consists of hatch green chiles with some sort of meat like beef, pork or chicken. The hatch green chile season in New Mexico means it is time for lots and lots of delicious green chile!
Ingredients for Green Chile Stew
- Hatch Green Chiles– I bought fresh New Mexico Hatch Green Chiles and roasted them in the oven on my own. You can also buy them frozen and already blistered. If you can’t find green chiles in your grocery store, a mixture of other chiles like jalapeños, Padrón peppers, and Poblano peppers.
- Pork Shoulder– Dice the pork shoulder into bite sized pieces for the stew.
- Flour– Flour is used to dredge the pork shoulder, making the outer layer of meat nice and crispy.
- Onion & Garlic– Onion and garlic are the aromatics used for extra flavor.
- Chicken Broth– I like low sodium chicken broth, but you can use your favorite broth here!
- Russet Potatoes– Some diced potatoes make this stew heartier and more filling.
- For Serving: Sour Cream, Warm Tortillas, Cilantro & Lime Wedges.
Here’s How You Make It
Step by Step Instructions
- Set your oven to broil on high setting. Place the green chiles on a piece of foil and place under the broiler for about 3-5 minutes until the tops of the peppers start to blacken.
- Use tongs to remove the peppers from the oven and allow to cool or you can run them under cold tap water for about 30 seconds or until cool enough to handle. Carefully remove any peeling or bubbling skin from the peppers. Slice in half and remove the seeds, membranes (white parts), and skin, and dice the peppers.
- Season diced pork pieces with a generous sprinkling of salt and pepper, then toss in the flour to coat.
- Heat the olive oil in a large heavy bottomed pot, such as a dutch oven, with a lid over medium heat. Brown the pork pieces on all sides, then transfer them to a paper towel-lined plate. You can do this in batches if your pot is too small to brown all of the pork at once. Add a little bit of oil in between batches if the pot is dry.
- Turn the heat down to medium low and add the onions with another generous pinch of salt. Gently sauté until soft and slightly golden, scraping up any brown bits from the bottom of the pan as you go. Add the garlic and fry for another minute until fragrant.
- Stir in the chicken broth, chopped chiles and the pork pieces. Raise the heat and bring the stew to the boil. Season with more salt and pepper before reducing the heat to low. Put the lid on the pot and simmer the stew for 1 hour, or until the pork is tender.
- Add the diced potatoes and cook for 20 more minutes, or until the potatoes are fork-tender.
- Add more salt and pepper to taste, if desired. If you would like a thicker stew, create a slurry of 1 tbsp of cornstarch with 1 tbsp of cold water and gradually whisk this in, continuing to cook the stew until you have reached your desired consistency.
- Serve the green chile stew with sour cream and warm tortillas and top with cilantro and a squeeze of fresh lime juice!
- Searing the shoulder pork and then sautéing the onion in the same pot builds extra flavor. However, if the pieces of pork on the bottom of the pan burned, then you can sauté the onion in another pan to make sure the stew doesn’t get a bitter taste from the burnt pieces.
- If you are sensitive to spicy foods, add fewer green chiles than directed. Green chiles aren’t super spicy, but they do have a kick so you’ll want to be careful.
- Green chile stew can be served in tortillas as a taco, top it off with cheese and sour cream and you’ll be in green chile heaven!
- If you aren’t a fan of pork, replace the pork for chicken for a green chile stew with chicken! You can simmer the chicken in with the broth and shred it when you are ready to eat.
Frequently Asked Questions
Absolutely! You can freeze this stew, just leave out the potatoes until you are ready to thaw and heat up again. Store in an airtight container in the freezer for up to 1 month and thaw in the fridge overnight.
You can use canned hatch green chiles, but the stew won’t have exactly the same flavor as the fresh chiles. If you want a more hands off green chile stew, then canned chiles could be a good option!