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The best green chile stew is loaded with bite-sized 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.
New Mexico Green Chile Stew
This is the ultimate comfort food.
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 NM 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. Made with chunks of tender pork and potatoes, spicy hot green chile, and a savory broth that you’ll be dipping your tortillas into and scraping the bowl clean, this is it for me.
Green Chile Stew
Over the years, I’ve made Green Chile Stew with many different kinds of meat: pork, ground beef, steak, and 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 recipes. We love adding green chile to our enchiladas, burritos, tacos, soups, and scrambled egg skillets. If the dish includes green chile, my boys will dive straight into it.
I am a transplanted New Mexican now living in Oregon. This recipe is exactly what I remembered getting at a restaurant in downtown ABQ. So delicious! 👍
Green Chile Pork 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.
Chili vs Chile
Is it chili or chile? In the end, it doesn’t really matter, as it’s all going to be delicious. Depending on where you live or happen to be at this moment, both words can be used to refer to a type of pepper, usually a hot one.
However, in New Mexico, chili typically is used when referring to a type of dish, like this steak chili or creamy chicken chili. And chile is used when referring to dishes that contain a good amount of chile peppers in the recipe.
Dishes made with green or red chile peppers are often named with chile in the recipe name. Foods like this Green Chile Stew are made with loads of green chile peppers, meat, and potatoes or beans. This is a stew, not a traditional chili recipe, so we call it a green chile stew, to recognize the chile in the recipe.
Pork Green Chile Recipe
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.
Crock-Pot Green Chile Stew
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.
Green Chile Stew Recipe
To make the stew on the stovetop: Combine the pork, flour, pepper, and garlic powder in a gallon-size Ziploc bag and shake well to coat. Saute the garlic and onion with a bit of oil in a large pot or Dutch oven and then add the flour-coated pork.
Cook the pork until browned, and then add the green chile, green chile sauce, stock, and salt. Cover and simmer on low for 45 minutes. Then, add the potatoes and simmer again, until the potatoes are fork-tender, approximately 15 minutes.
It gets even easier when you make the stew in a slow-cooker: 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 crock-pot. Add the potatoes, chiles, green chile sauce, stock, and salt. Cover with lid and cook on HIGH for 6 hours, until the potatoes are fork-tender and the pork can be pulled apart.
Green Chile Recipes
Do you like green chile? Do you like chicken pot pie? Do flaky buttery cheesy biscuits make you grin? If so, this spicy chicken pot pie casserole is going to make you very happy.
Crispy-edged green chile chicken burritos full of cheesy goodness are an easy-to-assemble mealtime hit, full of green chile flavor. Green chile waffles with cheddar and bacon are the latest cheesy waffle deliciousness to hit our table. If you’ve been hanging out with me here for long, you likely know just how big my weakness is for savory waffles.
Green chile carnitas are the perfect combination of two of my favorite savory things. It’s tough to find a combo that beats pork and green chile in my mind. Carnitas are cooked until melt in your mouth tender; then roasted at high temperature until the edges caramelize.
New Mexico Recipes
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.
Cheesy green chile and bacon biscuits are a terrific addition to any meal and this easy drop biscuit recipe comes together in just minutes! Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese adds up to a delicious green chile quiche for any day of the week.
Green chile guacamole is spicy with green chile, tangy with lime, and kept fresh with cilantro and spices. This guacamole is a favorite snack on game day or any day of the week.
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 1/2 “ pieces
- 3 large cloves garlic minced
- 7 ounces chopped green chile about 3/4 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 1/4/2012 – recipe notes and photos updated 9/29/25}
As a New Mexican, I love the recipe. I modify it to fit our tastes up here in northern NM by doing the following:
Add 1 teaspoon each of fennel seed and ground cumin. Add one can of pinto beans and one can of black beans when the potatoes are added. Es muy perfecto
Approval from a fellow southwestern. That means so much. I love your additions and will have to try them.
If using the crockpot method, cooking on high, when should I add the potatoes?
Thank you.
You’ll combine everything at the same time, Joshua. Just make sure the potatoes are big enough they won’t break down too quickly. If you prefer them a bit smaller, I recommend cooking the pork for 3-4 hours and then adding the potatoes.
Tres’ Dandy! For anybody – you can get large jars (what else?) of Southwest 505 roasted and peeled and chopped Hatch peppers at Costco. You never need to be caught short. Open jars can be frozen in 8 ounce Ball jars. No waste.
Yes a fellow 505 lover! Freezing leftover is a great idea.
Great idea I’ve used them hatch chilis before Mine is pretty spicy right now. How do I calm it down. I’m at the simmer for 45 minutes. Thank you
Your “The Best Green Chili Stew” is the best that I’ve had or made, and that is vats! It’s important to the recipe that one chooses a green chili enchilada sauce which your KNOW you like. That was easy for me but may not be for everyone. Also, being a garlic fan, I added a substantial amount of garlic. Still, bottom line, this recipe produced wonderful Green Chili Stew!
Thank you Joseph! I do love my 505 green chile!
I absolutely love this recipe. I use cornstarch instead of flour and also add diced jalapeños and fresh canned and diced tomatoes. The flavors are so delicious. Absolutely recommend.
Thank you so much, Crystal.
This was delicious and easy to make. Next time I will use about 1 cup less of the chicken broth so that the stew is a little thicker but for sure I will be making it again. I made this in the crock pot and it was ready in about 5-1/2 hours.
I am glad you enjoyed it, Teddy.
Great recipe, I use Knorr pork bullion cubes instead of broth and no potatoes.
I’m glad you’re finding ways to make the recipe your own, Lucia. Enjoy the stew!
If cooking in a crock pot, do you still flour your meat the same?
Hi, Kristen! I flour the pork the same way in the crock pot. I hope you enjoy the stew.
If I cut back on the chicken broth. Will the stew be thicker so we can make it into burros?
Has anyone ever tried this?
Hi, Dan! You could do that, although the stew is already thick enough that you should be able to scoop the mixture into burritos without an issue. I haven’t tried the recipe that way before, but I would reserve some of the broth as a dipping sauce (like making birria). Enjoy, and happy cooking!
Best recipe ever just tweaked a little bit
I’m so glad it was a hit, Rudy!
This looks delicious. Totally plan on making it soon as I’ve been getting bored with the recipe collection I already have.
Before I do that, do I still use olive oil in the slow cooker version?
Hi, Sara! You shouldn’t need to use olive oil in the slow cooker version. I hope you love the green chile stew! It’s one of our favorites.
I cooked mine stove top browned the floured meat I broiled one jalapeño 5 garlic cloves and two green tomatoes. I didn’t have any tomatillos. I used small can of diced green chilis Macayos brand. Chicken stock. Simmering for 45 minutes. Maybe when I add the potatoes they won’t be quite so spicy.
Hi, Cheryl! I’m glad to hear that you were able to make the stew your own, and that you liked the result. Adding the potatoes definitely helps mitigate the spice; without them, the broth is going to be much stronger with the same measurements.
I made this recipe to serve 25 people and it got rave reviews all around. I had to use canned hatch chillies but the flavor was not hampered. For your information, I used 13-14 lbs of pork cut into stew meat by my locker plant butcher. After I trimmed the pieces a bit more of the fat and cut the chunks smaller, it was closer to 13 lbs. I would recommend having your butcher cut the meat as it is a lot.
Making this recipe in bulk could be a difficult task, Johnnie; I’m glad that you made it through, and that the stew was such a hit with everyone. Happy cooking!
I recently tried the Green Chile Stew, and it was an absolute flavor explosion
Glad to hear that you’ve been loving the stew, Shaheen. Enjoy, and happy cooking!
Crockpot…do I still put the pork in a baggie to coat them with flour?
Yes, the flour will help thicken the stew as it cooks.
Mary – what brand of green chile enchilada sauce do you use? I’ve only made my own homemade but it seems like that would be a lot of extra work if I can buy canned. Thanks! Fabulous recipe! I love anything green chile!
Homemade is always my first choice, but when available, I like the 505 brand of sauces and roasted green chile. There just isn’t always time (or even availability of the chile itself) for homemade now that I’m not living in the southwest.
This is delicious green chile stew! I made this two weeks in a row. Once was for a Chile cook off, and the second time was for my son in law, who hails from New Mexico. I made a couple of insignificant changes, so much to improve on a recipe I was unfamiliar with, but because it worked for me. I used 1.5 # of pork tenderloin, which was very tender. I cut it in long strips first, and probably 15 min in the freezer next would make dicing easier. The first time I floured it and browned it, the second time, I just cut it in 1/2 inch cubes and browned the meat. I made a slurry of a bit of the broth and the cornstarch. This made my stew just a smidge thicker, which I liked. For the chiles I used jarred medium hot 505 hatch green chiles. These are available through Amazon, but also for much less expensive at Walmart. The recipe only uses 1/2 of 16 oz jar. I used unpeeled yellow potatoes. Until I added the potatoes and cooked the stew, it seemed quite spicy, but when finished, it was perfect! Great recipe!
I’m glad to hear that you loved the stew, Mary! Thickening the broth can be a great way to bolster a soup on cold days. Enjoy, and happy cooking.
I have frozen pork tenderloin. Could I chop it up and use? Have you tried this?
It should work fine with pork tenderloin, Lisa.
I made this a few months ago on the stove and it was delicious!! I’m Making this tonight in the crockpot instead. Do you brown the meat before going In the crockpot?
Hi, Jenna. I don’t brown the meat first, but it is added almost at the start of the recipe. It should be browned before you add the chile and other ingredients.
Have made your recipe so many times…1st sign of cooler weather in the fall, or our 1st snow of winter!
My husband loves it & requests it as a fall & winter menu item at least twice a month! I usually use half hot & half mild or medium Hatch green chile. We live in NM & love this recipe! Sometimes I like to herb it up with Mexican oregano & fresh lemon thyme from my herb garden, & serve it with warm tortillas, & garnish our bowlful with sour cream, shredded cheddar cheese & a avocado slice!
Thank you for sharing!
You are welcome, CJ. I’m glad you and your husband have been enjoying the stew these winters. Your changes sound delicious; you can’t go wrong with fresh herbs, warm tortillas, and some classic sides.