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.
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. 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.
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, green chile 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 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, green chile sauce, 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.
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.
The Best Green Chile Stew
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
Nutrition
{originally posted 1/4/2012 – recipe notes and photos updated 3/25/20}
Sara says
Oh man. We just recently moved from my native New Mexico and we were needing a green chile fix BAD. Came across this recipe and-would ya look at that-we happened to have some frozen Bueno autumn roast! I would have to agree with the author that this is BEST GREEN CHILE STEW. Hands down. I’ve had a lot growing up in the 505 and I am so happy I found this recipe. Thank you thank you thank you!
Yung says
Any clues on how to make this in a crock pot
Jan Holly says
I have to agree with you, this is the Best Green Chile Pork Stew I have ever eaten! I have been making this stew for about 30 years. Sometimes I change it up by using beef instead of pork but either way it is fantastic!! While growing p in El Paso, one of my favorite restaurants used this stew to fill tacos, burritos, enchiladas and I fell in love with it then. My family can’t wait for me to fix green chile stew and it has become a favorite with our friends. It freezes pretty well and I always have to double or triple the recipe. Thank you for sharing your wonderful recipe.
Sandra says
Thank you for this recipe! My family really enjoyed it and the flavor is amazing!
Rose says
Do you have a brand of salsa verde that you like?
Mary says
505 Salsa Verde is my top pick whenever it’s available.
Kathy says
Can you cook this in a crockpot?
Andre Cebada says
I add a small drained can of sweet corn to the pot.. its delicious!
Novina H. says
Hands down best green chile stew I’ve ever had! Thank you for sharing!
Danna says
Looks amazing 😉.
Stacey Lundy says
Just wondering, what is “pork stew meat”? I’m not a big meat eater, but I would really like to try this! Will the package say “stew meat” on it or something else? Any additional help for this meat newbie would be appreciated, thanks!
Mary says
You can often find it labeled as “pork stew meat” in grocery stores. However, it’s just shoulder, butt, or picnic roasts diced small. (You want a meat with plenty of fat through it, so that it will break down a bit and be nice and tender.)
Paul STJOHN says
Green Chile Sauce. Is that the same as Green Chile Enchilada Sauce (which is the only kind my supermarket has)?
Mary says
Yes, that’s the same thing.
Michelle Conner says
Taste like coming home ! Even better if eaten by a nice fire in fireplace with a cold glass of tea or a good light wine !! Thanks for a tasty trip back in time ! ♡ Michelle C.
Michael says
What would you suggest for time in and Instapot? 25 mins on soup setting?
Jason says
Michael,
Pressure cooking will cut it to about the time you said, but your potatoes may get overcooked. However, in a stew, that’s not a bad thing. 😉
Jerry Goldstein says
Freaking wonderful
So simple
kim says
can you make this in a slow cooker? if so how long on low or high?
Kathy says
Made it for my bible study family it was a hit everyone love it, I will make it again
Mary says
I’m thrilled that you enjoyed the stew, Kathy!
Seth says
If I’m cooking with leftover pork loin that’s already been cooked through, should I still add the pork in the beginning, or will that over cook it
Mary says
I don’t think it will hurt either way, but if it were me, I’d add it at the end.
Linda says
We live in New Mexico, this is our favorite green Chile recipe! I make in pressure cooker: brown pork, (saving cornstarch for adding a slurry at end), add onion and garlic to brown slightly. After adding chiles, salsa verde, stock to pork, cook at high pressure fo 12 minutes, release steam. Add potatoes and carrots, then high pressure for 3 minutes. Release pressure, add slurry and simmer until thickened.
Mary says
I’m so glad you like the green chile stew, Linda!