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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}
Looks delicious. What kind of potatoes do you use?
I reach for Yukon or golden potatoes most often, as they don’t require peeling. However, this recipe will work with whichever potatoes you happen to have on hand, Sam.
Hello, I have made this several times and it is a HUGE hit. I have also passed it along to friends and family who love it! Thank you!
You’re welcome, Crystal. This stew is a crowd favorite for us, too.
I live in New Mexico and made this recipe in the crock pot and it was soooo gooood!! Minimal effort, robust taste. Thank you.
I’m thrilled that you like it, Deborah.
Can you freeze this chili? We love it. I want to make it ahead and freeze if possible for a camping trip
If you know you’ll be freezing it, I’d take care to slightly undercook the potatoes so that they won’t run the risk of becoming too mushy when reheating. Other than that, it should freeze fine.
Is one able to use pork loin instead of pork shoulder?
Yes, it’s typically a little more lean, but it will work nicely with the simmering time.
Excellent!! II have prepared this three or four times and it has become one of my favorites! I use two large sweet potatoes and about a pound of pork. Next time I’m going to cut back on the potatoes a little and increase the amount of pork.
I’m thrilled it’s a favorite, Charlie!
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! I made it a crock pot, but did brown the meat prior to cooking it. Just wanted a little of that browned flavor. This was the only change and it turned out great 👍
I’m so glad you enjoyed it, Will!
Can you use hominy instead of potatoes?
That will work, Dave.
Excellent recipe made it as written. Served it with some Mexican rice, tortillas and black beans. Highly recommend.
I’m so glad you like it!
I made this once on the stove top and it was awesome! I would like to try the crockpot version where you don’t have to brown the pork and just dump all the ingredients in the crockpot does that also include the flour?
Yes, you won’t even need to brown the meat. Just follow the steps to coat the meat and then toss all of the ingredients into the crock-pot 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.
Hi! The beginning of this article says the pork is cooked in a green chile sauce (with a link to your recipe for that), but then the ingredients in the recipe say to use a green chile enchilada sauce. I’d rather make and use the linked recipe for your green chile sauce – will that work, or should I stick to enchilada sauce from the store? Thanks!
Either will work nicely, Chris. I typically just buy enchilada sauce, but when there is plenty of green chile available, homemade is fun too.
Instead of a crockpot, could you use an Instapot? If so what do you recommend setting wise?
I’ve never made this in an Instapot.
I love this stew! Will doubling the recipe fit in one crock pot?
You’ll need a very large crockpot and honestly, I can’t guarantee it will fit.
My husband and I love this. My mom used to make something similar but with hamburger. We serve it with a tortilla and stew over that and cheddar cheese and sour cream. It’s one of our favorite fall/ winter recipes.
I’m so glad you are enjoying the stew!
This one has become our favorite also. Were in NM
I’m so happy to hear that!
Loved it! A welcome change from beef stew. I was a bit skeptical since I had to use green chiles from a jar (it’s February and Hatch chiles are hard to come by, whether fresh or frozen!). Was able to find the “505” brand at my local grocery store. The meat is very flavorful and ironically the potatoes are almost superfluous (and I love potatoes). So far i’m really enjoying wrapping chunks of the meat in a flour tortilla. Yum! Can’t wait to make it again. Thanks for the recipe!!!
505 chile is our favorite, Karen! You picked a great one. I’m glad you like the stew.
505 is our favorite also.
Hi there! This was really good. I used the stove version, my pork had to cook a little longer, just a tad over an hour, then threw in potatoes to finish, otherwise recipe was followed as is and it was wonderful. Thank you.
I’m so glad you loved it!
What brand of Enchilada sauce do you like to use for this?
You don’t need anything super fancy. I buy Las Palmas for most of my recipes unless otherwise noted.
I want to make this…it looks delicious. I have a question, could you add a little heavy cream to make it creamier?
I’ve never tried it, but it sounds delicious to me, Kelly. You could always make the stew as written and then add a splash of cream to a bowl and see what you think.
I ADD A CAN OF TOMATOS —- DICED TOMATOS —JUICE AND ALL–TO THE MIXTURE—-I THINK IT IS BETTER THIS WAY— .
I love how adaptable recipes are for everyone’s individual tastes. I’m glad you like it!
I don’t see a link for the green chili enchilada sauce. Can you please include that or provide the brand of prepared sauce you like best?
I buy 505 green chile sauce when it’s available, however I buy Las Palmas green enchilada sauce most of the time. You can also make your own, if you happen to have green chile available where you are. https://barefeetinthekitchen.com/new-mexico-green-chile-sauce/
When I’m browning the meat do I need to cook it all the way through before adding the other stuff?
No, just brown it and then add the rest of the recipe as directed.