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.

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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

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 97 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!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings


  • 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


  • 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!


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!)


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

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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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312 Comments Leave a comment or review

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    • 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.,5 stars

  1. 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).

  2. 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 #greenchile5 stars

    • 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.

  3. 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 advance5 stars

  4. 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.5 stars

  5. 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.5 stars

  6. 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!5 stars

  7. 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

  8. Suzanne Smith says

    Just made it, and it is absolutely delicious! However, not thick at all. Should I add a floral and water slurry?

  9. 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!!5 stars

  10. 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!

    • 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!

  11. 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.


    • 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

      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!5 stars