• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Hearty New Mexican Green Chile Pork Stew

    LAST UPDATED: October 11, 2021 • FIRST PUBLISHED: August 26, 2019 By Toni Dash 104 Comments

    Hearty New Mexican Green Chile Pork Stew

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Green Chile Stew title image

    Green Chile Stew is a cold weather staple in our house. This New Mexico comfort food is simple, rustic and satisfying!

    Green Chile Stew title image

    I love any and all New Mexican cuisine and never miss a chance to hop down to Santa Fe to eat.

    There is nothing like Northern New Mexican food for spicy, earthy comfort food.

    I simply can’t get enough of it!

    Winter temps are perfect for hearty soups and stews. This Green Chile Stew recipe will fit right in with your cold weather favorites.

    What is Green Chile Stew?

    Green Chile Stew is a humble dish. Seared chunks of pork, potatoes, onions, garlic, broth and of course green chilies.

    It has the distinct flavor of green chilies however isn’t necessarily spicy unless it has been made with fresh chilies which can vary in heat.

    New Mexico Green Chile Stew

    New Mexican Green Chile Stew

    I always tread lightly when sharing an authentic regional recipe.

    I respect the traditions of those who have made these recipes for generations and even if I’m tempted to take a spin on the basic recipe I usually don’t.

    New Mexicans are fiercely protective of their recipes and cuisine (with good reason), and quick to clarify when an adaptation doesn’t fall in line with what they’ve always known to be the traditional way to make something.

    Normally I love making this during Hatch chile season in the fall. We get a bumper crop shipped to Colorado from New Mexico.

    Whether at Farmer’s Markets or grocery stores, the distinct, pungent aroma of the chilies being roasted fills the air.

    No matter what time of year it’s made, this pork stew is a favorite.

    Green Chili Roasting at Farmer's Market
    Open air roasting of green chilies in the fall is a common sight and aroma!

    Ingredients in Green Chile Stew

    The recipe ingredients are simple and an example of the right wholesome ingredients combining to make an irresistible end result!

    This recipe has been adapted to use canned green chilies which are available all year round and in most locations.

    Should you have access to fresh chilies, Hatch green chilies in particular, you will find instructions on roasting them below.

    • Canola or Vegetable Oil (olive oil could also be substituted)
    • Pork Butt
    • Red Onion
    • Garlic Cloves
    • Low-Sodium Chicken Stock
    • Red New Potatoes
    • Kosher Salt
    • canned diced Mild Green Chilies
    • Garnish: chopped red pepper, torn cilantro leaves

    Pork Butt or Boston Butt

    What is Pork Butt?

    Pork Butt, also called ‘Boston Butt’ is a shoulder cut of pork.

    It’s nicely marbled with fat (good for flavor) and perfect for simmering recipes like this Green Chile Stew.

    Pork Shoulder is yet a different lower cut of pork. The terms ‘pork butt’ and ‘pork shoulder’ are often used interchangeably.

    Though they are NOT actually the same cut of meat, pork shoulder can be substituted in this recipe for pork butt.

    roasting green chilies

    If Using Fresh Chilies, What Kind of Chilies?

    Hatch chilies are fantastic though not available year-round or everywhere.

    The next best chile would be Anaheim chilies which are easy to find. They are a milder chile for spiciness to.

    How to Roast Fresh Chilies for Green Chile Stew

    Fresh chilies are not available everywhere and certainly not year-round.

    For those in New Mexico they pack their freezers with chilies to enjoy their favorite recipes all year round.

    I’ve amended this recipe to use canned green chilies so everyone can enjoy it anytime.

    However, should you have access to fresh green chilies and want to spend a bit of extra time to roast them here’s how to roast green chilies:

    • Put chilies over a gas flame or grill and allow to char on all sides by turning with tongs.
    • Place them in a bowl covered with plastic wrap or a sealed plastic bag for about 20 minutes.
    • Rub the charred outer skins off then proceed with seeding and chopping them.

    roasting anaheim chilies on grill

    Substituting Fresh Roasted Chilies for Canned Chilies

    Plan to use 3 cups of freshly roasted chilies if replacing the canned chilies.

    Tip for Spicier Pork Stew

    This stew type is not naturally overly spicy. If desiring some spicy heat, substitute one of the cans for Hot Green Chilies.

    Blue bowl of Green Chile Stew with red pepper

    Is Green Chile Stew Gluten-Free?

    Yes, this recipe is!

    Not all Green Chile Recipes are gluten-free; some contain flour as a thickener.

    Roasting Green Chilies charred

    How to Make it

    Green Chile Pork Stew is an easy recipe!

    • In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature.
    • When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown.
    • Remove from pan to a plate. Repeat for the second half of the pork.
    • Add the onions to the pan and sauté until softened (2-3 minutes).
    • Add the garlic and stir together.
    • Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies.
    • Bring to a boil, reduce temperature to allow stew to simmer for 1 hour.
    • Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

    Bowls of Green Chili Stew

    How to Freeze it

    Freeze prepared and cooled Green Chile Stew in a freezer-safe container allowing ½-inch head space on top for expansion.

    Thaw and eat within 3 months.

    A Note on the Look of Green Chile Stew

    As much as I love this stew it doesn’t bear the most eye-catching palette.

    I’d go so far to say it’s a bit dingy even.

    I like to use red new potatoes to add some color, as well as garnish with diced red sweet pepper and torn cilantro leaves.

    They add nice flavor and brighten up the complexion of the stew!

    A nice dollop of sour cream on the top adds appeal too though not traditional to the recipe.

    Green Chili Stew with corn tortillas and toppings

    More Stew Recipes You’ll Love:

    • Posole: a Shortcut Slow Cooker Mexican Stew Recipe
    • Cuban Instant Pot Beef Stew (Carne Con Papas)
    • Mexican Chorizo Lentil Stew
    • Shortcut French Cassoulet: a Peasant Stew You’ll Love!
    • Beef Bourguignon (Instant Pot recipe)
    • Pozole Verde (Green Pozole)
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Green Chile Stew title image

    Green Chile Stew

    This humble New Mexican dish is Southwestern comfort food at its best!
    5 from 38 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 10 cups stew
    Calories: 211kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons Canola or Vegetable Oil
    • 2 pound trimmed Pork Butt , cut into 1-inch pieces
    • 1 large Red Onion , peeled and finely chopped
    • 3 large Garlic Cloves , peeled and diced
    • 6 cups Low-Sodium Chicken Stock
    • 1 pound Red New Potatoes , scrubbed (do not peel) and cut into ¾-inch pieces
    • 1 teaspoon Kosher Salt
    • 3 7- ounce cans diced Mild Green Chiles , drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*
    • Garnish: chopped red pepper , torn cilantro leaves

    Instructions

    • In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
    • Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
    • Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
    • Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

    Nutrition

    Calories: 211kcal | Carbohydrates: 12g | Protein: 20g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 437mg | Potassium: 655mg | Fiber: 1g | Sugar: 2g | Vitamin C: 8.4mg | Calcium: 27mg | Iron: 1.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    This delicious recipe was originally published in February 2011.

    « Chocolate Chip ‘Pizookie’ (Skillet Cookie)
    Chocolate Chip Banana Bread: An Easy Favorite Comfort Food recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nancy says

      December 15, 2020 at 12:19 am

      5 stars
      Delicious! I used home roasted chili peppers, approximately 8 jalapeños and four Anaheims. I also deglazed the cooked meat with Marsala wine. Everyone loved it, including my picky kid

      Reply
      • Toni Dash says

        December 15, 2020 at 9:39 am

        It’s 29 degrees here in Boulder today and I can’t think of anything I’d rather eat than what you described Nancy!

        Reply
    2. wilhelmina says

      July 29, 2020 at 9:35 am

      5 stars
      I love how chunky and hearty this stew is. This had just the right amount of us also. Really great recipe!

      Reply
    3. Matt Taylor says

      July 29, 2020 at 9:02 am

      5 stars
      This Green chili stew is amazing! So flavorful and easy to make. Love it!

      Reply
    4. Wayne says

      July 29, 2020 at 8:27 am

      5 stars
      My wife made this not that long ago and it was so delicious! I can’t wait for her to make it again!

      Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • ALL BUTTER PIE CRUST Perfect All Butter Pie Crust – An Easy Guide for Success Every Time

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.