Green Chile Stew is a cold weather staple in our house. This New Mexico comfort food is simple, rustic and satisfying!
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 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, Green Chile Stew is a favorite.
Open air roasting of green chilies in the fall is a common sight and aroma!
Ingredients in Green Chile Stew
The ingredients in Green Chile Stew 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, you will find instructions on roasting them below.
- Canola or Vegetable Oil
- 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
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.
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.
Substituting Fresh Roasted Chilies for Canned Chilies
Plan to use 3 cups of freshly roasted chilies for Green Chile Stew if replacing the canned chilies.
Tip for Spicier Green Chile Stew
Green Chile Stew is not naturally overly spicy. If desiring some spicy heat, substitute one of the cans for Hot Green Chilies.
Is Green Chile Stew Gluten-Free?
Yes, this recipe is!
Not all Green Chile Recipes are gluten-free; some contain flour as a thickener.
How to Make Green Chile Stew
Green Chile 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.
How to Freeze Green Chile Stew
Freeze prepared and cooled Green Chile Stew in a freezer-safe container allowing ½-inch headspace 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!
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!
If you’ve tried this Green Chile Stew recipe please RATE THE RECIPE below!
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Green Chile Stew
This humble New Mexican dish is Southwestern comfort food at its best!
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.
This delicious recipe was originally published in February 2011 and has been updated in 2016 and 2019.
The Improbable Farmer says
I LOVE that pot! I've never made a green chili stew. Will have to try that soon.
highplainsdrifters says
Green chili stew with a warm tortilla and a cold beer is about as good as it gets!
Robin Rue says
I have never had my chili with a beer before. I think I need to try that next time…..
Roxan says
I love you stew, that's so cute! Especially because it's served in a heart shaped dish.
Lea Ann says
I do love green chile. I add hominy to mine…and yes there are potatoes too.
Susan says
I am always looking for a new stew to try out during the February doldrums that hit me every year! And I love your heart-shaped pan!
Rosemary says
The pot is indeed gorgeous . . . a perfect chili holder! I've become a big fan of white chili, but I've never tried this green version. Traditional chili is always a hit in this house, very macho,of course; I'll have to ease nouveau-style kinds.
Barbara | VinoLuciStyle says
OK, the pot is too adorable. And I love green chili. Posting a recipe today that has some jalapeno in it and am reminded of when I moved to Denver 25 years ago from North Carolina. If it said chili, hot or spicy…I kept my distance. Things have changed and I'm so glad cause this looks fantabulous!
Mariko says
I adore that pot,and I really would love to try that chili. I love the look of it. I think I'll add some beans.
Chef Dennis says
that is an interesting chili! I love chili's with real meat and not ground up meat! Hearty and much better tasting! That pot is almost too cute to make chili in, I do love le crueset!
Cheers
Dennis
Jenny @ Savour the Senses says
Yum! Green chile is my weakness! Great recipe =)
Robin Rue says
I love meals with a little kick to them. I can’t wait to make this.
Stacie @ Divine Lifestyle says
That sounds absolutely amazing! I love southwestern flavors, so I can’t wait to try this recipe. Thanks!
Colleen Lanin says
That is one tasty dish. I love serving foods like this when the weather gets cold, so you couldn’t have posted this at a better time. Yummy!
Jocelyn Cañasa Brown says
That stew looks so good! I am definitely going to be making some of this! Thanks for the recipe.
Catherine Sargent says
This stew looks amazing. I love to make soup and stews during the winter and I can’t wait to try this recipe.
Pam Wattenbarger says
This sounds like an awesome stew. I love hearty foods like this during the colder months.
Toni Dash says
Me too Pam!!
Theresa says
I love trying new soups, especially during the cold winter months. I have never had a green chile stew before, but this surely looks like a must try!
Reesa Lewandowski says
This looks like something that warm you up right from the inside on cold days!
Our Family World says
Oh my goodness! This is really looks delicious and tasty! I wanna grab it from my screen.
Seattle Travel Blogger says
This looks so yummy.
I know my husband would love this dish.
Brianne says
This dish looks absolutely delicious. I am so going to try this recipe!
Jeanette says
I am SO going to make this! I love to try new food and I am somewhat an adventurous eater! This looks outrageous!
Toni Dash says
Oh good Jeanette! It’s really delicious especially if you like green chilies!
Denise C says
It’s been so cold and windy here. This would be the perfect dinner for tonight.
Kristi says
This is my kind of food for a cold winter day… and winter appears to have arrived as it is below zero here this week. Look like I know what we will be having for dinner to keep warm.
Kelly Hutchinson says
This looks like such a hearty stew. It is perfect for this cold weather. I bet it has just the right amount of heat, as in spices, that is!
Marcie W. says
What a delicious stew! I am a sucker for Southwest flavors and know this dish would warm me up from the inside.
Lisa Favre says
My husband would absolutely ADORE this stew! How delicious! I am so willing to try and make this one.
Mistee Dawn says
That looks amazing! Definitely great for this cold weather! I will definitely be trying this soon!
Cathi Crismon says
Oh yes! I’m with you on simple rustic foods in the cold temperatures. I’ve been freezing as of late and I live in Southern California. I don’t know what I’d do if I lived back east. I’d be eating a lot of your New Mexico Green Chili Stew, that’s for sure!
Kathy says
This looks so good. I’ve been wanting a new recipe for soup. I can’t wait to try this one out. My whole family loves all kinds of soups!
Toni Dash says
I hope you’ll love it as much as we do Kathy!
Susan says
I’ll go for dishes that contain green chiles. This one sounds both simple and tasty. And definitely worth a try, as long as the chiles are not too hot.
Toni Dash says
Hi Susan. Since these are mild green chilies there really is no discernible heat, only green chile flavor!
Jennifer says
OH my goodness this looks delicious! I usually make a lot of soups and stews in the colder months to thaw after being outside.
Claudia Krusch says
That looks amazing! So great for winter!! We had bean stew yesterday!!! I will definitely try your recipe!
Kait says
This stew looks amazing! It’s 5 degrees here today (yes, the real temp) so this would be perfect for today!
gingermommyrants says
I love to make stew this time of the year. This looks like a great recipe to try.
Ann Bacciaglia says
This looks so delicious and easy to make. I will have to get the ingredients I need to make this on the weekend.
gingermommyrants says
I am excited to try this recipe. I am sure it will be a big hit with my family.
Tara says
This stew looks so delicious. I could do with a bowl of this to warm me up.
Rosey says
That’s awesome to stay true to recipe staples. That’s how they turn into familiy traditions. 🙂
Kathy says
This soup has many of our favorite flavors! It looks so delicious, I may try it for dinner tonight!
dawn says
yummyyyy. i love comfort food and this is so on point. it looks great.
Melissa @ The Staten Island family says
this stew looks amazing!!! i will be making one of these this weekend- the photos look amazing! thanks for the recipe!
Ray says
Do you put a lid on while simmering?
Toni Dash says
Hi Ray. I did not but you certainly can cover it. Hope that helps.
Kathy says
This is like what I used to make when I lived in New Mexico. Same ingredients, the only difference is that I cut the ingredients a little smaller to be more like soup than stew. Love it!
Sarah Skaggs says
This looks absolutely perfect!
Sabrina says
This sounds so good! I love green chilis and the flavor it adds to the stew.
Kim says
I SOOOO need these tips! Thank you!
Aimee Shugarman says
This was such a hit for dinner, it will be on our regular rotation this winter!
Steph says
Love the idea of using roasted green chilies! Can’t wait to try it.
Sommer says
This is packed full of delicious flavors!
Nonna says
You had rave comments about New Mexico Chile, but you should know that Pueblo county, a mere 2 hour drive from Boulder, grows hundreds of acres of Mira sol, or Pueblo Chile’s, which have a superior flavor and are meatier than hatch Chile’s. Harvested from August to frost, you should give them a try. Available at local farmers markets or direct from the growers. Roasting is available on sight. Or make a visit to Pueblo in mid September to visit the Chile and frijole festival. Chile ice cream or Chile beer anyone?