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 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. You can substitute salsa verde for the green chile sauce if you’re unable to find green enchilada sauce in your store.

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, green chile sauce, 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, green chile sauce, 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.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

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Classic New Mexican Green Chile Stew

The Best Green Chile Stew

4.93 from 90 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!
Pin Print Review
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings

Ingredients 

  • 1-2 pounds pork stew meat or pork shoulder chopped into ½” pieces
  • ¼ cup all-purpose flour or cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • ½ yellow onion chopped into ½ “ pieces
  • 3 large cloves garlic minced
  • 7 ounces chopped green chile about ¾ cup worth (frozen works fine)
  • 28 ounces green chile enchilada sauce about 3½ cups worth
  • 3 cups chicken stock or water, plus 1 tablespoon chicken base
  • ½ teaspoon kosher salt adjust to taste
  • 4 cups diced potatoes about 2 large 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!
The Best Ever Green Chile Stew is a classic recipe that we all love!

{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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    • Mary says

      I’ve never tried it that way. You’d want to brown the meat in a skillet first. The rest of it should work fine in a slow cooker. When the potatoes soften, it will be done.

    • Rebecca says

      I made this tonight in a slow cooker. I didn’t brown the meat and it’s just as delicious. I also didn’t add the cornstarch or flour and cut down to 1.5 cups of chicken stock. Than I made fried potatoes on the side and poured my stew meat and liquid over my fried potatoes. It adds another level of texture. I added chopped Jalapeños and cheese to mine! So good! Wouldn’t eat this with fried potatoes and eggs for breakfast any day!5 stars

  1. Melissa says

    I’ve been looking for a simple (i.e., weeknight cooking with jarred sauce) chili verde for a couple of years now and haven’t found one I really liked. But the minute I saw this one, I knew it would be it. AND IT WAS. Honestly, it was really about the fact that yours has potatoes. Not sure why I never thought to put potatoes in. So hearty, SO GOOD. Thank you, Mary!5 stars

  2. Barbara Vinson says

    I have been trying different Green Chile Stew recipes over the past couple of years. I tried this one and it was PERFECT! A little spicy for us so I just used a 4 ounce can of green chiles. It is truly a keeper!5 stars

  3. Tina says

    Can you freeze this soup. I am looking to freeze soups for the winter months and this looks great. New at this so any help would be great. Thanks

    • Linda says

      The potatoes don’t freeze well. You could make up a batch minus potatoes to freeze. Then put the potatoes in once it is thawed Andy you are heating up up to serve

  4. George and Joy FitzGerald says

    This recipe sounds exactly like our New Mexico favorite … no tomatoes or carrots or celery … yea! Here I go down memory lane!

  5. Rhoda R. Montgomery says

    Family loved the sweet potatoes in this. cut down the green chili taste….and I put white potatoes in there too. Thanks!

  6. Linda says

    You are correct. I am a Texan that learned to love this stuff when I was a child. I do add canned tomatoes or lots of pico and serve it with Spanish rice. If they don’t serve this in heaven, I may as well not go

  7. craig killen says

    This is a very easy and also very tasty stew .
    i made this chili for my dad. He loves green chili. it was great.

    the next night i spooned some of the left over chili over grilled pork chops.
    that was really good.
    this recipe is going into my saved recipe book for sure.4 stars

  8. Patti Harp says

    I love this recipe. Very easy to make and all the flavors blend so well. I even add carrots and celery to mine during the first boil/simmer stage. Everything comes out tender.5 stars

  9. Mary Costello says

    I think this would be easy to make vegetarian or vegan using Gardein porkless bites in place of pork, and vegetable broth in place of chicken broth. I also have a bottle of Hatch’s green chili sauce I will add.

    • Mary says

      Without being in your kitchen with you, I have no way of knowing just how large you cut your potatoes and I am sorry to hear that the recipe didn’t work out well for you. However, in my experience, and the experience of many other people who loved this recipe, bite-size potatoes are ready to serve after cooking for 15 minutes. I’ve made this Green Chile Stew countless times over the years and the recipe is solid.5 stars

  10. Barbarosa says

    This was great. I may have to make it twice a month. Enough leftovers for a few days. I used 505 green enchilada sauce which I use on several other dishes.5 stars