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 (that’s salsa verde for those of you who aren’t familiar with the lingo) 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.

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, salsa verde, 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, salsa verde, 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.
The Best Ever Green Chile Stew is a classic recipe that we all love!

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Classic New Mexican Green Chile Stew

The Best Green Chile Stew

4.92 from 59 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!
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Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4 servings


  • 1 pound lean pork stew meat chopped into ½” pieces
  • 1/4 cup flour or cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped into 1/2 “ pieces
  • 3 large cloves garlic minced
  • 3/4 cup or (1) 7-ounce can freshly roasted or frozen green chile, chopped small
  • 3 1/2 cups or (1) 28 oz can green chile sauce (or salsa verde if green enchilada sauce is unavailable)
  • 3 cups chicken stock or water, plus 1 tablespoon chicken base
  • 1/2 teaspoon kosher salt adjust to taste
  • 4 cups diced potatoes about 2 large white or sweet 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!

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{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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  1. Jenn says

    Welcome back, Mary! Hope you had a wonderful Christmas and new year!!

    I've never had sweet potatoes in my chili before.. it does sound interesting. Hearty and warm and comforting – what more can you ask for??

  2. Three-Cookies says

    I didn't know white sweet potatoes existed, so much more to discover and taste. Regular potato gets a bit sweet if you store it in the refrigerator but I guess thats not the one you are talking about here

  3. Shu Han says

    That sounds simply gorgeous! Back home, my mum used to buy a mix of orange and white sweet potatoes and just steam them simply. Apparently, the white ones are sweeter, but i always went for the orange ones because they look prettier (: I've missed coming to your blog, great to see such a yummy recipe on my long overdue visit!

  4. Chey says

    🙂 Any Green Chile Stew that one really likes is always the BEST Green Chile Stew! I,, too, am a native NM-ican and I, too, have enjoyed a few BEST green chile stews. I look forward to your BEST too! And, YES, pork is definitely the choice for making this type of recipe. When you list green chile sauce are you referring to canned green enchilada sauce? Mary, I truly enjoy your recipes and your site. I recently purchased the Weeknight Dinner Cookbook. The compilation of easy, tasty recipes is really nice to have. Thanks!

  5. Rebecca Cesario says

    This Native NM-ican is so excited to try this recipe! Hearkens back to my childhood. Living in Michigan, we have taken to ordering fresh chile from Hatch and roasting it on our grill – not the same as the large barrel roasters in the parking lots all over the place in the Fall in New Mexico, but it works.

  6. Jo K says

    Phenomenal and easy! I did cheat and make my chunks of meat bigger – I also added a large can of hominy and a can of fire roasted tomatoes w/ green chilies – but only because I went to the store without my list and had looked at quite a few recipes and bought what I could remember! Your recipes are always Spot On and I appreciate the fact that they don’t take a long time to prep or cook. I used Pork Tenderloin (because I had it and ironically your recipe popped into my mail box during my original search this morning). Finally, I think the name of the recipe is perfect as it was The Best!!!5 stars

    • Mary says

      I’m thrilled that you enjoyed the recipe! Thanks for taking the time to come back and tell me. Hominy and tomatoes are both a great addition to this stew!

    • 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

  7. 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

  8. 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

  9. 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

  10. 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!

  11. 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!

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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!5 stars

  18. 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.

  19. 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.)

  20. Paul STJOHN says

    Green Chile Sauce. Is that the same as Green Chile Enchilada Sauce (which is the only kind my supermarket has)?

  21. 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.

    • Jason says


      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. 😉

  22. 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

  23. 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.5 stars

    • 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

  24. 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).

  25. 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.

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. Suzanne Smith says

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

  32. 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

  33. 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!

  34. 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

  35. David says

    Albuquerque/Boulder burrito variation from an old vagabond musician and cook.
    Once the stew is done, keep warm, what follows is/was a fairly common variation in that area.
    *Large oval plates are imperative. Deep or high lip.
    1, Charcoal grill (mesquite helps) or panini, large, no bone, no skin chicken breast(s). Carbon stripes to match the roasted green chili. Slice into strips when done. Lime juice and spice are an option during cooking or after.
    2, Large white flour tortillas.
    3, Rice of your choice but I like to pan fry it a bit, after steaming, with some spices. Dirty rice.
    4, Black beans cooked and spiced. Stir in a cap full of vinegar, at a time, to change the PH and taste until your spice choices start to really pop out. I like Balsamic but that’s me. Lime juice is also effective but perhaps redundant based on what’s happened and what’s to come. No rules really, I’m sure your recipe, as mine has, will evolve based the tastes of you and yours. The PH trick with beans is the main thing. Shhhh, if that trick winds up on the internets, God only knows what could happen!
    5, Place burrito shell in cast iron skillet or similar non stick. Touch of oil to prevent sticking, if needed.
    You just want to warm it up and get a little browned on 1 side but still pliable. Remove when done as it makes assembly much easier.
    6, Quickly put the rice down the middle leaving room to fold and roll once completed.
    Optional- queso blanco drizzle here or anywhere prior to folding and rolling.
    Optional- pan fry onions, shallots and garlic with long sliced red and yellow pepper. Green peppers are fine but “green “ is already pretty well covered.
    Extremely light Fajita spice if any and just for the onion/peppers blend. Cooked until some carbon shows is fine. The peppers can be char grilled with the chicken then, sliced and added to the onion mixture once they turn translucent. Let them cook together for a bit. My personal preference.
    7, Add black beans, chicken. on top of the rice. Additional green chilis are an option but recommend and authentic from those who taught/employed and fed me.
    Few spoonfuls or a handful.
    8, Roll that tortilla up right and tight into a burrito.
    9, Large oval plate time. Center the burrito on the plate, seam down, and ladle the green chili stew over the burrito and covering the whole plate but not overflowing because there’s more to come.
    10, Cover the entire plate with shredded Cheddar cheese and broil briefly. The warm stew will do most of the melting.
    11, Now, take shredded iceberg lettuce and stir in a little lime juice(fresh squeezed always) and a small amount of fresh diced cilantro.
    The lime is not a dressing, just barely enough enough and not dripping wet. Place the lettuce on both sides of the burrito. Add canned black olives next onto the lettuce. Then a few slices of those small tomatoes that are everywhere down there. Again, both sides and fresh cracked black pepper/salt make the tomato’s pop and also adds a visual element as well. Just on the tomato slices only.
    12, So close! Lastly, put a dent in the center of the burrito with a tablespoon or bottom of a shot glass.
    Put a nice dollop of sour cream in the dent. Garnish the sour cream with a sprig or 4 of cilantro.
    13, Pick up the plate (2 hands) and check the weight. It should be heavy as heck and picture perfect.
    14, Try to keep this a secret from your green chili stew loved one(s). Have them close their eyes and drop that plate down from about 1/2 an inch above the table for a nice sonic thud and say “you can look now.”
    Watch their eyes bug out as they scramble for a fork and knife.
    For some reason I really want a green chili cheeseburger from the Frontier and go right back for breakfast in the morning.
    Thanks for the stroll down memory lane/Cornell Dr, right across the street from UNM.

    • David says

      No problem Mary, I enjoyed the memories very much. I would like to say having lived and worked in some very rural and impoverished areas down there, what we call red chili or green chili stew is much more exotic than we may realize.
      Red/green were usually started with bone and scrap meat etc. and cooked down over night, to start.
      The burrito is where the action was if that makes sense. If I may, correct the amount of pork in your recipe to much less(1/2 to a 1/4) and really shred and dice it up to become a part of the whole melange. That much pork is great for stand alone stew, undoubtedly.
      Red is the same as green as far as overall assembly for this “Fiesta” burrito variation, to give this a name. Red gets steak and green gets chicken. Red isn’t a stew, no ground meat, no red beans etc.
      That’s more of a Texas/generic Americana thing. It’s a thin sauce that cooks down forever and you’ll never see the explosion of flavor coming. Steak is grilled just like the chicken. Assembly is identical. Red/steak doesn’t need the lime treatment. Gotta run, so eat, drink and be Mary!!! 😉 Cheers.

  36. Lauren Richards says

    I made this for my family in Michigan at Christmas and added a carrot for color. It was fabulous. Now that I’m back home in China, I get to roast my own chiles for this recipe. They have great varieties of chiles here. A made a batch for a colleague who’s vegan using smoky tofu and vegetable stock. Imported salsa verde is astronomically expensive here, and I’ve yet to find tomatillos in the local vegetable markets to make my own. Even without the salsa verde, it was delicious. This is the best green chile stew I’ve found yet and reminds me of my years in New Mexico. Thanks for the recipe!5 stars

  37. mjskitchen says

    What’s not to love about your green chile stew? I have eaten enough of it in my days so I know by just looking at it, that it is truly a perfect GC stew. There are so many versions of this stew and they all all good (of course anything with green chile is good :)), but there is just something about this combination that makes it the best. Great stew and thanks so much for the shout on my calabacitas.5 stars

  38. Clarence McGinnis says

    Mary, You are almost right about about your green chili stew. New Mexico style green Chili has to have HATCH GREEN CHILIS! But, you do know that.
    Love you, Uncle Clarence5 stars

    • Mary Younkin says

      You bet, Uncle Clarence! Hatch green chile is EVERYTHING. Unfortunately, it isn’t available everywhere, but I sure do buy it when it’s available.

  39. Karen O says

    Very good!!!!!
    I seen this recipe and it sounded good. I wasn’t sure my husband would care for it. Unfortunately he is not very adventurous in eating things that are a little different and very difficult to get him to try new things. I knew it would have a hint of a green color and really make him turn away. I am glad he didn’t sway me not to try it! I figured he could find something else in the fridge to eat. He tried it only because I make your recipe for pork sirloin roast that he loves. I told him it was one of your recipes. He tried it and he likes it!!!
    I know he’s not lying because he ate two bowls!
    Thanks again…. it was great!5 stars

  40. Chris says

    Planning on trying this with ground beef over the next week as that’s all I’ve got on hand at the moment – will let you know how it turns out even though I love me some pork in green Chile! If you have any suggested modifications with the beef let me know and will be sure to implement.5 stars

    • Mary Younkin says

      I’ve made green chile stew with beef too, Chris! It’s good that way. Just cook and crumble the beef and skip ahead to adding the potatoes. There’s no need to simmer the beef in the liquids for as long as the pork.

    • Chris says

      FYI I forgot to follow up on this and it came out great! Fried up some potatoes as a side and poured this over them on each plate and was a hit!

  41. Michael Myers says

    Did the stew tonight. It was great, The El Pinto brand diced green chiles I used were hotter than expected. I’ll tame it down with some sour cream. My favorite local Mexican restaurant here in a Los Angeles suburb adds corn to its puercos en salsa verde con papas. So I added a cup of frozen corn kernels to the dish. It was great.

    Only comment on the recipe is that a single tablespoon of olive oil to sweat the onion and garlic and brown the pork was a bit light. I wound up adding two more tablespoons of oil. Otherwise the recipe was perfect.5 stars

  42. Matthew Johnson says

    WRONG, WRONG, WRONG. YOU MUST ALWAYS BROWN THE MEAT BEFORE PUTTING IT IN THE CROCK POT. On top of that pour the chicken stock into the pan you browned the meat in to get all the flavor, then add that to the crockpot.

    • Mary Younkin says

      Hey, Matthew. The fun of recipes is that we can do them our own ways. If you’d like to check the original recipe, I do brown the meat. In the case of Crock Pot recipes, though, it’s usually developed to make cooking the meal easier.

  43. Lauren says

    This looks delicious but as a Coloradan (we’re second to NM in our love of green chile), green chile and salsa verde are not interchangeable! While this is a convincing green chile recipe — thick, brothy, savory and filled with pork (even better with corn masa, fyi) — salsa verde is made with tomatillo and is far lighter and tangier. If someone here is promised green chile and served salsa verde, heads roll!4 stars

    • Mary Younkin says

      This is the New Mexico green chile recipe that I learned how to make while living in New Mexico, Lauren. I am aware that Colorado has a different style of preparing green chile recipes.

    • Judy Wohler says

      Mary, this looks amazing and I am going to make it tonight for dinner. What happens in Colorado should stay in Colorado. New Mexico knows how to make their food right.

    • Pandora1230 says

      Lauren, I totally agree. Heads will roll if you’re given “salsa verde” instead of green chile. I don’t even know what salsa verde even is since I’ve never gotten near a tomatillo before. I live in Albuquerque, so yeah, I’m familiar with New Mexican cuisine. However, I’m a fan of red, not green. 🙂

    • Angie says

      Agree with Lauren. Being raised in Northern NM and living in ABQ for the past 20 years, I would NEVER use salsa verde instead of green chile sauce. But, some people don’t have access to green chile sauce and can easily find salsa verde. Just know if you do, it’s NOT authentic NM green chile stew. 🙂 I would also add some dried oregano at the end.

    • Mary Younkin says

      You’re correct, Angie. I took it for granted how accessible everything was in Albuquerque and Phoenix. When we moved to Ohio last year, it was quite the experience. I miss having everything at my fingertips in every grocery store!

  44. Seth Gilliam says

    Awesome recipe! I love it. I live near KC, MO now but, i spent 18 years and I miss new Mexican food and your recipe definitely brought me back to New Mexico. Thank you for sharing that.5 stars

  45. TrudySanders says

    Hi, I love your recipe for Green Chili Stew! We use Hernandez Salsa Verde (mild) as we have very young children in our family. I just received an Instant Pot as a birthday gift. Could you convert this wonderful recipe to Instant Pot for us? Thank you.

    • Mary Younkin says

      I’m thrilled that you’re enjoying the recipe, Trudy! Unfortunately, this isn’t going to convert easily as the potatoes would need to go in at a separate time requiring coming to pressure twice. I’m guessing that you could make it on the stovetop in about the same amount of time.

  46. Samantha Hussain says

    Hey there! I was thinking about making your recipe in a crockpot. It just says to throw all the ingredients in there but, I was wondering if I should follow instructions 1, 2 and 3? Like brown the pork first in a pan for 5 minutes and then put all of the ingredients and browned pork into the slow cooker?

    • Mary Younkin says

      Hi Samantha! When I’m using the crockpot, I do not want to fuss with browning the meat and washing that extra pan. I skip that step 90% of the time and it still turns out deliciously. It will be even better if you prefer to brown the meat, but it is not at all required.

  47. Kimberlee A. Willis says

    This recipe looks so good, but i need one I can make with chicken. Would this one work if I just substituted chicken?

    • Mary Younkin says

      Yes, you can make this with chicken, but you won’t need the extended simmer time and can simply add cooked chopped chicken and potatoes at the same time. Enjoy!

  48. Randy says

    I’ve made this with some variation on spices and a few additional ingredients. But this recipe as is can’t go wrong. That said, you can save time and some trouble by simply putting all ingredients in a crock pot and cook at low temperature for 8 hours. I find that browning the pork makes little difference if any. However, browning does cook off some of the fat.5 stars

  49. 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.5 stars

  50. 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.5 stars

  51. 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.5 stars

  52. 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!5 stars

  53. 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.

  54. 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.

  55. 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.

  56. 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.5 stars

  57. 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.5 stars

  58. 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!5 stars