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.
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. Either way you make it, this soup is fantastic.
For some more New Mexico favorites that you might like try these Green Chile Chicken Enchiladas, Calabacitas, and New Mexico Posole. These recipes are classic.
Kitchen Tip: I use this pot to make this recipe.
Green Chile Stew 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 tender, approximately 15 minutes.
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 7-ounce can freshly roasted or frozen green chile, chopped small
- 3 1/2 cups or 28 oz can salsa verde or green chile sauce
- 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, 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 tender, approximately 15 minutes. Enjoy!
Notes
Nutrition
{originally posted 1/4/2012 – recipe notes and photos updated 1/24/2017}
Tim says
The best I have ever made. I added a drained can oh yellow Hominey, absolutely out of this world!!
Mary says
I am absolutely thrilled that you love it so much, Tim!
Ana A. says
Just finished cooking green chile stew with ground beef. The green chile came from Costco in Albuquerque New Mexico. I added canned pinto beans and garnished cilantro and sour cream. Paired with flour tortillas.
I agree with you this is the best green chile stew recope.,
Mary Younkin says
I am so happy that you’re enjoying the green chile stew, Ana!
Dolores says
Hominey and corn do NOT belong in green chile stew. Just saying.
K. Willis says
I made this stew exactly as the recipe said. It was delicious. My daughter and son in law stopped by, tasted it and begged for our leftovers. (Heavy sigh).
Mary says
I’m so glad everyone loved it!
Natasha says
Delicious! I woke up craving stew. Mine is super hot but delicious with some sour cream. Thanks for the great recipe! #505 #newmexico #greenchile
Mary Younkin says
I’m so very happy that you’re enjoying the stew, Natasha!
Dani says
Can you make this in a slow cooker?
Mary Younkin says
I’m sure you can adapt it for the slow cooker, but I’ve never done that myself, Dani.
Tammy Wimp says
I have made it in the slow cooker. Turns out grand! I don’t brown the pork (or chicken) too much. Just sear the outside to brown a bit. The rest is good- just dumped it all in and cooked on low for 6-8 hr setting.
Mary Younkin says
So glad to hear that you like the stew, Tammy!
anna says
salsa verde isn’t green chile sauce! Its salsa made from tomatillos
Mary Younkin says
Salsa verde does often contain tomatillos in addition to chile peppers. Either one will work nicely for this recipe, Anna.
Lisa says
What cut if pork should I use? Pork “stew” meat is not sold packaged that way in my area.
Mary Younkin says
You can cut up a pork shoulder or butt roast to use for this recipe, Lisa.
Beth says
That’s what I would do. I prefer to cut up my own meat, so I can have more control. I can cut it across the grain, trim out fatty places, etc. Also, when I see pre-cut stew meat, I am not sure what parts and pieces it is, so the quality of the meat in one package can vary widely.
Melissa Berry says
This was wonderful!! The whole family loved it!!!
Mary Younkin says
I’m thrilled that you like the stew, Melissa!
Scott says
How do I prepare the New Mexico green chilies that just came to market in my town. My wife won’t make it so I will. We lived in Albuquerque for 10 years and miss green chili everything. Maybe throw the roasted green chilies in a blender and liquefy it? Then add as per your “Add the chiles, salsa verde”
and bring to boil. My green chilies are already roasted, pealed and in freezer
Thanks in advance
Mary Younkin says
Here’s my recipe for green chile sauce: https://barefeetinthekitchen.com/new-mexico-green-chile-sauce/ I hope you love it! (I miss the chile from NM as well!)
Peggu says
Just make sure you have removed the seeds inside your roasted and peeled green chiles before throwing in the blender, otherwise it will be hard to digest and way too “ seedy” to enjoy!
Ann Marie says
This receipt is easy and very tasty – I add fresh roasted green chilies and serve with chopped onions, cheese and chopped cilantro , rice and beans and my family will gobble this stew up! I have made this receipt many times I am so glad that I found your website.
Mary Younkin says
I’m so happy that you’re enjoying the stew, Ann!
DSF says
Excellent recipe! I’ve been making Green Chile Stew since 1985 when my husband was stationed at Kirtland AFB in ABQ. We both developed a taste after being introduced to it when I was working as a float nurse at St. Joe’s downtown. The kitchen ladies made it and my co-workers dated I embrace GCS or I would never fit in. The first bite served over hash brown potatoes and a fried egg on top for brekky sent me straight to heaven! This recipe is as good as I remember from those days and is similar to how I make it. Like the author, I’m always willing to try other people’s recipes. It’s good to be flexible or you might lose or out something fabulous.
Mary Younkin says
I love this! It’s so true. Trying new recipes has led to some of my favorite foods!
Jeff Baptiste says
Very good. it was 25 degrees in Amarillo, Tx and made it for the guys at work. They LOVED IT! Thank you for a great recipe. I’d make more of your dishes!
Mary Younkin says
I’m so glad to hear that you like the green chile stew, Jeff!
Anita says
if you make green Chile soup to hot how would you cool it down. Too hot for the kids please help!
Mary Younkin says
I don’t know of any way to cool it down, once it’s been made, Anita. But if you scoop out the potatoes and the chunks of pork, those shouldn’t be as hot as the broth and green chile itself.
Connie Langston says
Add cream to cool the spices down.
Mary Younkin says
I’m sure it’s delicious that way as well, Connie.
Linda says
I’m going to try this tomorrow. Thanks for SHARING.
Mary Younkin says
I hope you love it, Linda!
Carla says
Please elaborate on this ingredient: 3 1/2 cups or 28 oz can salsa verde or green chile sauce. I’ve never added this to green chile stew before and am not sure what this does for the recipe. Thank you
Mary Younkin says
It provides a rich and flavorful broth, Carla.
Suzanne Smith says
Just made it, and it is absolutely delicious! However, not thick at all. Should I add a floral and water slurry?
Mary Younkin says
If you’re wanting a thicker stew, it’s absolutely okay to do that. Personaly, I like it as written, but thicker will be tasty too.