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}
John Thal says
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
Mary Younkin says
Approval from a fellow southwestern. That means so much. I love your additions and will have to try them.
Joshua Buche says
If using the crockpot method, cooking on high, when should I add the potatoes?
Thank you.
Mary Younkin says
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.
Richard Ramseyer says
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.
Mary Younkin says
Yes a fellow 505 lover! Freezing leftover is a great idea.
Cheryl Jordan says
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
Joseph Kranz says
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!
Mary Younkin says
Thank you Joseph! I do love my 505 green chile!
Crystal Wood says
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.
Mary Younkin says
Thank you so much, Crystal.
Teddy says
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.
Mary Younkin says
I am glad you enjoyed it, Teddy.
Lucia Howard says
Great recipe, I use Knorr pork bullion cubes instead of broth and no potatoes.
Mary Younkin says
I’m glad you’re finding ways to make the recipe your own, Lucia. Enjoy the stew!
Kristen says
If cooking in a crock pot, do you still flour your meat the same?
Mary Younkin says
Hi, Kristen! I flour the pork the same way in the crock pot. I hope you enjoy the stew.
Dan says
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?
Mary Younkin says
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!
Rudy C says
Best recipe ever just tweaked a little bit
Mary Younkin says
I’m so glad it was a hit, Rudy!
Sara says
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?
Mary Younkin says
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.
Cheryl Jordan says
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.
Mary Younkin says
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.
Johnnie Terry says
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.
Mary Younkin says
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!
Shaheen says
I recently tried the Green Chile Stew, and it was an absolute flavor explosion
Mary Younkin says
Glad to hear that you’ve been loving the stew, Shaheen. Enjoy, and happy cooking!
Norma Sablatura says
Crockpot…do I still put the pork in a baggie to coat them with flour?
Mary Younkin says
Yes, the flour will help thicken the stew as it cooks.
Ronnie says
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!
Mary Younkin says
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.
Mary says
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!
Mary Younkin says
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.
Lisa says
I have frozen pork tenderloin. Could I chop it up and use? Have you tried this?
Mary Younkin says
It should work fine with pork tenderloin, Lisa.
Jenna S says
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?
Mary Younkin says
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.
CJ Davis says
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!
Mary Younkin says
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.