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}
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.
Karen says
Can you top this with potato chips?? We here in Minnesota top everything with them (hot dishes). Just kidding. Stew was wonderful! Besides adding green Chile’s I added a hatch Chile. What I thought was a must was serving with limes. I think it adds so much flavor. Served with warm tortillas. My guests, though, were looking for the potato chips…haha! It was wonderful on a cold and snowy day. Everyone enjoyed!!
Mary Younkin says
That’s so funny. I supposed you really can top just about everything with potato chips. I’ll have to try it with lime next time!
Kimi says
Love this recipe! We are new New Mexicans, and our new favorite food is green chile stew. We experienced the chile roasting tradition last fall, and our freezer is chock full of green chiles, so we have enjoyed this recipe several times!
My one modification is to skip the Ziploc bag and use a bowl — no need to trash a plastic bag that only was useful for a minute. 😀
Thanks for the recipe!
Mary Younkin says
I’m so glad that you have learned to love Green Chile Stew. It’s definitely a state favorite!
Judy says
I save a few of the plastic bags that breakfast cereal comes in. They are perfect for shaking meats in flour (just fold the top securely) or pounding chicken breasts, etc. they are always tough and never tear or leak, and throwing them away after this use is guilt-free.
I am making this recipe later this week, based on reviews. Can’t wait!
Mary Younkin says
I hope that you love it, Judy!
Kathy Owensby says
Delicious! Thank you from New Mexico!
Mary Younkin says
I’m so happy you love the stew, Kathy!
Warn says
My first time in New Mexico and trying green chili stew compelled me to look into making chili stew (I am a traditionally Italian fan). I was absolutely stunned by the flavor and varieties at the local restaurants I visited while on work travel (near and around Las Crucas). Some had beans and were thick while some were thin like albondigas (a favorite at my house). Looking at your recipe compels me to try it at home. It may be hard to find hatch chilies near me). A little background, I’m a mechanical engineer who loves cooking and eating among many other things. Your story on bare feet (Which was new to me until I searched for green chili stew) gives me the sense you enjoy the delicacies of fine food. Your descriptions are compelling. Sounds like you have tried several versions to come up with your best posted version. I look forward to trying it in my cast iron dutch oven. I am also guessing it takes all day to tenderize the components. I did not see anything regarding timing of the steps or water content for the final constancy. Joy of Cooking is my baseline but I look forward to looking into you publications.
Warn
Mary Younkin says
Hi Warn! Thanks for taking the time to say hello. Surprisingly, this is not a recipe that takes all day to tenderize. The cooking time winds up being roughly an hour start to finish. (If you scroll to the bottom of the post, you should see a printable recipe card that includes all the steps and times.) I hope that you enjoy the Green Chile Stew as much as we do!
Maggie Donato says
Mary,
We lived in Los Alamos NM in the mid ’50s when it was a closed community and I was in 5-8th grades. My dad was in the USAF. His sister and brother-in-law lived about 45 mins. away outside Santa Fe. She was the principal and 5th grade teacher at Tesuque primary school and he built and ran Dos Kay Kennels where he bred, raised, and showed Boxers and Scotties for about 30 years. Anyway, Uncle T made green chile every weekend we went to see them for the weekend … a pot of pinto beans, a huge pan of cornbread, and a giant vat of “Uncle T’s chile.” All our kids now make that menu and some of the kids’ kids make it. Gradually we are teaching the great grands to love and crave the dishes we were raised on.
I was thrilled recently to find Walmart is carrying the brand 505 Hatch Valley green chile sauce – a half gallon jar. And we live in the middle of Virginia!! I think I screamed before I got hold of myself. Hatch is the only type of chile for green chile stew in my opinion, and I used almost all of it to make a vat of your stew (now it’s MY stew). Green chile and potatoes = the best!
THANK YOU, MARY!
Mary Younkin says
Your story made me grin, Maggie. I couldn’t agree more that hatch is the only way to go. I’m thrilled that you love this stew.
Susan says
Great and easy recipe!
Mary Younkin says
I’m thrilled that you are enjoying the stew, Susan.