The Best Green Chile Stew

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

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 Green Chile Stew

4.91 from 52 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

Course: Soup

Cuisine: Mexican

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

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