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.
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.
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!
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.
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.
For some more New Mexico favorites that you might like to try these Green Chile Chicken Enchiladas, Calabacitas, 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
- 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, salsa verde, 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 fork-tender, approximately 15 minutes.
Green Chile Stew Crock-Pot Recipe
- 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.
- 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 Green Chile Stew
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
Nutrition
{originally posted 1/4/2012 – recipe notes and photos updated 3/25/20}
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.
Mary Younkin says
What a great review, Joseph! I’m glad you like the stew.
kieth a Bonta says
Tried it with Russet once and then the white potatoes and I think the russet had better flavor. NOw I have only made the two batches so it could be my cooking. But just a note. Otherwise, this is a very easy recipe and really good results 3/19/21
Mary Younkin says
I’m so glad that you’re enjoying the stew, Keith.
Lynn O’Brien says
This was awesome. Will make again. Did add some chopped red peppers.
Mary Younkin says
I’m glad you enjoyed the stew, Lynn.
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.
Mary Younkin says
I’m so glad that you like the stew, Jennifer.
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.
Mary Younkin says
I’m thrilled that you like it, Robin.
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!
Mary Younkin says
This is awesome, Chad. I’m so happy that you enjoyed the stew.
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.
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.
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.
Mary Younkin says
I’ve made it both ways, Mike – many times. My first choice is stove-top because I can control it more closely.
Robin Adkins says
Love this recipe. What are some good side dishes?
Mary Younkin says
We typically serve this with warm tortillas, Robin.
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.
Mary Younkin says
I’m so happy to hear that you’re enjoying the stew, Carey!
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.
Mary Younkin says
I’m glad you liked it, Nathan! It’s really good with corn too.