The Best Green Chile Stew

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The BEST Green Chile Stew is loaded with bite-size chunks of pork that are seasoned with onion and plenty of garlic.

The pork is simmered in a green chile sauce (that’s salsa verde for those of you who aren’t familiar with the lingo) until tender enough to almost fall apart when you bite it.

Classic New Mexican Green Chile Stew

Filled with that irresistible pork, potatoes, and roasted green chile, this stew is what I dream of when the weather starts cooling off each fall.

And before any other native New Mexican can correct me, I am well aware of the ridiculousness of actually claiming the BEST Green Chile Stew, because technically I do love them all.

That said, this is my family’s BEST Green Chile Stew and we love it more than all the others.

Green Chile Stew

Over the years, I’ve made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, chicken. However, this Green Chile Stew is hands-down our favorite.

Not that I won’t happily try YOUR green chile stew recipe if you send it to me! I don’t discriminate between green chile filled recipes.

You're going to love this Green Chile Stew that you can make in the slow cooker!

Crock-Pot Green Chile Stew

I’ve had so many requests for a slow-cooker version of this recipe, I finally played with it the other day. And I’m oh so happy to tell you that it worked beautifully.

You don’t even need to brown the meat! Just toss every ingredient into the crock-pot all at once and cover it with the lid. Simmer on HIGH for 6 hours. When the potatoes are fork-tender and the pork is tender enough to pull apart, it’s ready to eat!

This is my kind of recipe for sure and it is easy as can be whether you make it on the stove or in the crock-pot! 

Slow Cooker Green Chile Stew

This native New Mexican happily eats her green chile with breakfast, lunch, and dinner.

Packed with so much flavor and hearty chunks of potatoes and pork, this is a simple winter meal that our entire family enjoys. There is more flavor from all of the chile in this recipe than there is actual heat.

My boys all began eating this green chile stew when they were barely on solid foods. We’re big fans of starting the green chile addiction early in life around here.

Stove-Top OR Crock-Pot Classic Green Chile Stew

If you’re new to cooking with chile or leery of the heat, I recommend starting with a mild green chile. In some grocery stores, you may be lucky enough to find frozen chile in the freezer section of the grocery store.

If frozen isn’t available, you should be able to find canned green chile in different levels of heat in most grocery stores.

Several years ago, I tried making this with sweet potatoes and my family went crazy over it. My favorite version is still the traditional stew made with white potatoes, but it is really great both ways. However you make it, this soup is fantastic.

Green Chile Stew with Pork and Potatoes is everyone's favorite! Get the recipe at barefeetinthekitchen.com

For some more New Mexico favorites that you might like to try these Green Chile Chicken EnchiladasCalabacitas, and New Mexico Posole. These recipes are classic.

And if you haven’t tried it yet, Carne en su Jugo (a.k.a. Meat in its Juices) is another dinner that my family really enjoys.

Kitchen Tip: I use this pot or this crock-pot to make this recipe.

Green Chile Stew Stove-Top Recipe

  1. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
  2. Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
  3. Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are fork-tender, approximately 15 minutes.

Green Chile Stew Crock-Pot Recipe

  1. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then add the dusted pork to the slow-cooker. Add the potatoes, chiles, salsa verde, stock, and salt to the crock-pot.
  2. Cover with lid and cook on HIGH for 6 hours, until the potatoes are fork-tender and the pork can be pulled apart.
The Best Ever Green Chile Stew is a classic recipe that we all love!

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Classic New Mexican Green Chile Stew

The Best Green Chile Stew

4.92 from 62 votes
Filled with tender pork, potatoes, and plenty of green chile, this is classic New Mexican Green Chile Stew at its best. Made on the stove or in the crock-pot, this recipe doubles beautifully!
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Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4 servings

Ingredients 

  • 1 pound lean pork stew meat chopped into ½” pieces
  • 1/4 cup flour or cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped into 1/2 “ pieces
  • 3 large cloves garlic minced
  • 3/4 cup or (1) 7-ounce can freshly roasted or frozen green chile, chopped small
  • 3 1/2 cups or (1) 28 oz can green chile sauce (or salsa verde if green enchilada sauce is unavailable)
  • 3 cups chicken stock or water, plus 1 tablespoon chicken base
  • 1/2 teaspoon kosher salt adjust to taste
  • 4 cups diced potatoes about 2 large white or sweet potatoes

Instructions

  • Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
  • In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
  • Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
  • Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!

Notes

SLOW COOKER DIRECTIONS: Combine all ingredients in the crock-pot and cover with lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender. (This recipe doubles beautifully!)

Nutrition

Calories: 480kcal · Carbohydrates: 55g · Protein: 34g · Fat: 11g · Saturated Fat: 1g · Cholesterol: 79mg · Sodium: 2436mg · Potassium: 1939mg · Fiber: 6g · Sugar: 16g · Vitamin A: 1235IU · Vitamin C: 36.9mg · Calcium: 81mg · Iron: 8.7mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 1/4/2012 – recipe notes and photos updated 3/25/20}

Green Chile Stew made with pork and potatoes is a classic New Mexico favorite! Get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Joseph Jablonski says

    I lived in New Mexico for 38 years and now live in Florida. Tried this recipe. Yes, it is the best Green Chili Stew! Try it.5 stars

  2. Jennifer Ort says

    This was GREAT – simple and delicious and easily (naturally) gluten free if you use cornstarch and make sure your enchilada sauce does not have gluten.5 stars

  3. Robin M Maynard says

    Great stew. I dusted the pork with cumin. You just get a hint when you bite into the meat. Iwill definitely try with sweet potatoes next time..Most excellent dinner.5 stars

  4. Chad says

    I go to Santa Fe every year in October, but missed last year because of the pandemic. I’ve been craving a good green chili pork stew, and honestly, your recipe seemed too easy to be that good. But, I figured I’d give it a try and go from there. WOW! I have now sent it to everyone I know who cooks and bookmarked it as one of the top three stews I’ve ever made. My family isn’t even home for dinner yet, but I keep sampling out of the stewpot. It’s amazing. My only addition was a can of corn, although I might have preferred hominy but did not have it and was too lazy to go back to the grocery store. Thanks for sharing such a wonderful creation!5 stars

  5. Emily Bruning says

    Hi Mary, thanks for the recipe. I havent made it yet, but I am wondering if I use 505 green chili’s do I still need the green chili sauce as well? Also, do you think pork tenderloin will work well or should I find a different cut? Thank you!

    • Mary Younkin says

      Yes, you’ll still need the enchilada sauce to form the broth for the stew. Pork tenderloin will work for this as well, you’ll just want to watch the meat and adjust the cooking time if necessary. I’m guessing it will be able the same.

  6. Whitney says

    Salt is listed twice. Once after flour. Second after stock. Is salt in the flour dusting & also in the stew or just one or the other?
    Also do you have pressure cooker cook times? I think this would be a snap in my Instant Pot.

    • Mary Younkin says

      That is correct, Whitney. There is salt in the flour coating for the pork. And then the stew is salted at the end of the cooking process and that amount is adjusted to taste. I’ve never tried this in the instant pot.

  7. Mike Naugle says

    For anyone who has made this using both the stove top and slow cooker methods, which one is better? I’m going to make for first time, so if anyone can point me in the right direction, I would appreciate it.

  8. Carey says

    Hi, I have been making this for over 2 years from your post but I use the instant pot, sauté the meat, remove then onions and butter, then everything else. High pressure for 45 minutes, quick release and it is perfect. Just wanted to share.

    • Carey says

      Hi just a side note, I am from North Carolina never been to the western side of the US, but this is everyone’s favorite stew in my family that I make. Thank you.5 stars

  9. Nathan Moyal says

    Awesome! Tastes like something I would find in New Mexico. I added fresh graded corn at the very end (keep the corn crunchy), which seems to work. Its a keeper. Thanks for sharing.5 stars

  10. Gretchen Butterfield says

    A crowd pleaser every time and a recipe I’ve added to my “most be able to cook at any moment” repertoire. Thank you for sharing!5 stars

  11. Marisa says

    I made the crockpot version of this and followed the recipe exactly besides changing the serving size to 8. I grilled about 12 large green chiles. Wowowowow! So good!!! I served it the next day with warm tortillas and garnished with cilantro and grated cheese. Everyone went back for seconds. Thank you so much for this recipe ❤️

    Ps. It’s a lot of prep if you’re starting with fresh green chiles and a huge pork shoulder (which I had never chopped before) so it took me longer to make than anticipated but 1000% worth it.5 stars

  12. Glenda says

    I made this for the guys after snowmobiling,
    They absolutely loved it. I did add smoked paprika to give it a little smoky taste, and used the crackpot, it was wonderful! This is definitely going to be a regular in our house.5 stars

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