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}
Joseph Jablonski says
I lived in New Mexico for 38 years and now live in Florida. Tried this recipe. Yes, it is the best Green Chili Stew! Try it.
Mary Younkin says
What a great review, Joseph! I’m glad you like the stew.
kieth a Bonta says
Tried it with Russet once and then the white potatoes and I think the russet had better flavor. NOw I have only made the two batches so it could be my cooking. But just a note. Otherwise, this is a very easy recipe and really good results 3/19/21
Mary Younkin says
I’m so glad that you’re enjoying the stew, Keith.
Lynn O’Brien says
This was awesome. Will make again. Did add some chopped red peppers.
Mary Younkin says
I’m glad you enjoyed the stew, Lynn.
Jennifer Ort says
This was GREAT – simple and delicious and easily (naturally) gluten free if you use cornstarch and make sure your enchilada sauce does not have gluten.
Mary Younkin says
I’m so glad that you like the stew, Jennifer.
Robin M Maynard says
Great stew. I dusted the pork with cumin. You just get a hint when you bite into the meat. Iwill definitely try with sweet potatoes next time..Most excellent dinner.
Mary Younkin says
I’m thrilled that you like it, Robin.
Chad says
I go to Santa Fe every year in October, but missed last year because of the pandemic. I’ve been craving a good green chili pork stew, and honestly, your recipe seemed too easy to be that good. But, I figured I’d give it a try and go from there. WOW! I have now sent it to everyone I know who cooks and bookmarked it as one of the top three stews I’ve ever made. My family isn’t even home for dinner yet, but I keep sampling out of the stewpot. It’s amazing. My only addition was a can of corn, although I might have preferred hominy but did not have it and was too lazy to go back to the grocery store. Thanks for sharing such a wonderful creation!
Mary Younkin says
This is awesome, Chad. I’m so happy that you enjoyed the stew.
Emily Bruning says
Hi Mary, thanks for the recipe. I havent made it yet, but I am wondering if I use 505 green chili’s do I still need the green chili sauce as well? Also, do you think pork tenderloin will work well or should I find a different cut? Thank you!
Mary Younkin says
Yes, you’ll still need the enchilada sauce to form the broth for the stew. Pork tenderloin will work for this as well, you’ll just want to watch the meat and adjust the cooking time if necessary. I’m guessing it will be able the same.
Whitney says
Salt is listed twice. Once after flour. Second after stock. Is salt in the flour dusting & also in the stew or just one or the other?
Also do you have pressure cooker cook times? I think this would be a snap in my Instant Pot.
Mary Younkin says
That is correct, Whitney. There is salt in the flour coating for the pork. And then the stew is salted at the end of the cooking process and that amount is adjusted to taste. I’ve never tried this in the instant pot.
Mike Naugle says
For anyone who has made this using both the stove top and slow cooker methods, which one is better? I’m going to make for first time, so if anyone can point me in the right direction, I would appreciate it.
Mary Younkin says
I’ve made it both ways, Mike – many times. My first choice is stove-top because I can control it more closely.
Robin Adkins says
Love this recipe. What are some good side dishes?
Mary Younkin says
We typically serve this with warm tortillas, Robin.
Carey says
Hi, I have been making this for over 2 years from your post but I use the instant pot, sauté the meat, remove then onions and butter, then everything else. High pressure for 45 minutes, quick release and it is perfect. Just wanted to share.
Carey says
Hi just a side note, I am from North Carolina never been to the western side of the US, but this is everyone’s favorite stew in my family that I make. Thank you.
Mary Younkin says
I’m so happy to hear that you’re enjoying the stew, Carey!
Christine says
Thank you for adding the Instant Pot directions! Much thanks! Soooo much quicker and easier.
Gwen says
Thank you for adding instant pot directions!
Nathan Moyal says
Awesome! Tastes like something I would find in New Mexico. I added fresh graded corn at the very end (keep the corn crunchy), which seems to work. Its a keeper. Thanks for sharing.
Mary Younkin says
I’m glad you liked it, Nathan! It’s really good with corn too.
Christine says
Nathan, try adding a can of hominy next time, way better than corn. Might wanna try making Pozole, its like grn chile stew but no potatoes and has hominy. Very tasty.
Gretchen Butterfield says
A crowd pleaser every time and a recipe I’ve added to my “most be able to cook at any moment” repertoire. Thank you for sharing!
Mary Younkin says
Awe! That makes me so happy, Gretchen!
Maureen Baisden says
I made mine with chicken as I’m allergic to pork, very good.
Mary Younkin says
I’m so glad you enjoyed it!
Marisa says
I made the crockpot version of this and followed the recipe exactly besides changing the serving size to 8. I grilled about 12 large green chiles. Wowowowow! So good!!! I served it the next day with warm tortillas and garnished with cilantro and grated cheese. Everyone went back for seconds. Thank you so much for this recipe ❤️
Ps. It’s a lot of prep if you’re starting with fresh green chiles and a huge pork shoulder (which I had never chopped before) so it took me longer to make than anticipated but 1000% worth it.
Mary Younkin says
I am so happy you enjoyed the chile. I bet it was fantastic with freshly roasted chile too!
Glenda says
I made this for the guys after snowmobiling,
They absolutely loved it. I did add smoked paprika to give it a little smoky taste, and used the crackpot, it was wonderful! This is definitely going to be a regular in our house.
Glenda says
P.S. I actually used a crockpot… not a crackpot🤭😬
Mary Younkin says
hahaha, that might apply when it comes to green chile around my house. We can’t stop eating it!
Mary Younkin says
I’m so very happy that you all enjoyed it, Glenda!
Myranda says
This recipe is great. I grew up in New Mexico and love green chile stew. I have made a beef version using this recipe as a base and tweaked here and there, turns out beautifully everytime. I know beef isn’t authentic but my family loves beef and it definitely still tastes amazing! Thank you for sharing your recipe!
Mary Younkin says
I’m so glad you like it!
Bre says
This was a super easy recipe I cooked mine in the crockpot it is delicious and I will make again
Mary Younkin says
I’m thrilled you like the stew. We made a batch this past weekend too!
Susan Zimmerman says
Carey, thank you for the instant pot directions. I received one for Christmas and this is going to be my first recipe. Any other suggestions?
Jordyn M says
Great warm stew for a cozy day! I doubled the recipe with the intention of serving 6 people and had plenty to share. I also added celery, cabbage and zucchini to give it a little more veggies, it turned out wonderful!
Melissa Cone says
Best Ever Green Chili Stew
Thank you for sharing this recipe. The entire family agrees the recipe is a keeper.
I used canned mild green chilis and mild enchilada sauce.
Linda Moore says
Planning to make this tomorrow… you say lean pork… are you talking tenderloin or loin? I was surprised because I kind of expected it to be shoulder or butt, to get that fall apart element to the slow cooked portk
Mary Younkin says
Because of the long simmer time, you can get away with a leaner cut, if you like, however most of the time I just use a shoulder or a butt roast because I nearly always have one in the freezer. I need to note that in the recipe. Thanks, Linda!