This Green Chile Stew features spicy, tangy roasted green chiles with perfectly seared and savory pork shoulder. If you need a stew that will warm you up this winter, look no further! This one is seriously delicious.
If you’re in the mood for comforting dishes like this stew, you’ll also love Slow Cooker Beef and Potato Stew, Instant Pot Beef Stew, Easy Vegetarian Chili, and don’t forget to serve it with some Super Moist Cornbread!
Why This Recipe Works
Spicy & Savory: The flavors in this Green Chile Stew are so satisfying. The green chile peppers are perfectly spicy, but not overwhelmingly so. Along with the savory flavor of the pork and the added freshness of the cilantro and lime on the top, this stew comes out seriously perfect. Whenever I am looking to up my soup game, this green chile is my go-to!
New Mexican Inspired: This green chile stew recipe is inspired by New Mexican green chile stew. Classic New Mexican green chile stew can be made in a variety of ways but usually consists of hatch green chiles with some sort of meat like beef, pork or chicken. The hatch green chile season in New Mexico means it is time for lots and lots of delicious green chile!
Ingredients for Green Chile Stew
- Hatch Green Chiles– I bought fresh New Mexico Hatch Green Chiles and roasted them in the oven on my own. You can also buy them frozen and already blistered. If you can’t find green chiles in your grocery store, a mixture of other chiles like jalapeños, Padrón peppers, and Poblano peppers.
- Pork Shoulder– Dice the pork shoulder into bite sized pieces for the stew.
- Flour– Flour is used to dredge the pork shoulder, making the outer layer of meat nice and crispy.
- Onion & Garlic– Onion and garlic are the aromatics used for extra flavor.
- Chicken Broth– I like low sodium chicken broth, but you can use your favorite broth here!
- Russet Potatoes– Some diced potatoes make this stew heartier and more filling.
- For Serving: Sour Cream, Warm Tortillas, Cilantro & Lime Wedges.
Here’s How You Make It
Step by Step Instructions
- Set your oven to broil on high setting. Place the green chiles on a piece of foil and place under the broiler for about 3-5 minutes until the tops of the peppers start to blacken. (photo 1)
- Use tongs to remove the peppers from the oven and allow to cool or you can run them under cold tap water for about 30 seconds or until cool enough to handle. Carefully remove any peeling or bubbling skin from the peppers. Slice in half and remove the seeds, membranes (white parts), and skin, and dice the peppers. (not pictured)
- Season diced pork pieces with a generous sprinkling of salt and pepper, then toss in the flour to coat. (photo 2)
- Heat the olive oil in a large heavy bottomed pot, such as a dutch oven, with a lid over medium heat. Brown the pork pieces on all sides, then transfer them to a paper towel-lined plate. You can do this in batches if your pot is too small to brown all of the pork at once. Add a little bit of oil in between batches if the pot is dry. (photo 3)
- Turn the heat down to medium low and add the onions with another generous pinch of salt. Gently sauté until soft and slightly golden, scraping up any brown bits from the bottom of the pan as you go. Add the garlic and fry for another minute until fragrant. (photo 4)
- Stir in the chicken broth, chopped chiles and the pork pieces. Raise the heat and bring the stew to the boil. Season with more salt and pepper before reducing the heat to low. Put the lid on the pot and simmer the stew for 1 hour, or until the pork is tender. (photo 5)
- Add the diced potatoes and cook for 20 more minutes, or until the potatoes are fork-tender. (photo 6)
- Add more salt and pepper to taste, if desired. If you would like a thicker stew, create a slurry of 1 tbsp of cornstarch with 1 tbsp of cold water and gradually whisk this in, continuing to cook the stew until you have reached your desired consistency.
- Serve the green chile stew with sour cream and warm tortillas and top with cilantro and a squeeze of fresh lime juice!
Expert Tips
- Searing the shoulder pork and then sautéing the onion in the same pot builds extra flavor. However, if the pieces of pork on the bottom of the pan burned, then you can sauté the onion in another pan to make sure the stew doesn’t get a bitter taste from the burnt pieces.
- If you are sensitive to spicy foods, add fewer green chiles than directed. Green chiles aren’t super spicy, but they do have a kick so you’ll want to be careful.
- Green chile stew can be served in tortillas as a taco, top it off with cheese and sour cream and you’ll be in green chile heaven!
- If you aren’t a fan of pork, replace the pork for chicken for a green chile stew with chicken! You can simmer the chicken in with the broth and shred it when you are ready to eat.
Frequently Asked Questions
Is green chile stew freezer friendly?
Absolutely! You can freeze this stew, just leave out the potatoes until you are ready to thaw and heat up again. Store in an airtight container in the freezer for up to 1 month and thaw in the fridge overnight.
Can I use canned hatch green chiles?
You can use canned hatch green chiles, but the stew won’t have exactly the same flavor as the fresh chiles. If you want a more hands off green chile stew, then canned chiles could be a good option!
More Soup Recipes to Try
- Chicken Tortilla Soup
- Slow Cooker Chicken Enchilada Soup
- Beef & Potato Stew
- Broccoli Cheese Soup
- Loaded Baked Potato Soup
Green Chile Stew
This Green Chile Stew features spicy, tangy green chiles with perfectly seared and savory pork shoulder. If you need a stew that will warm you up this winter, look no further!
Servings: 4 servings
Ingredients
- 8 ounces green chile peppers - see note
- 1 pound pork shoulder - cut into bite-size pieces
- 2 tablespoons flour
- salt
- cracked black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions - diced
- 2 tablespoons minced garlic - (about 6 large cloves)
- 4 cups chicken broth - I used low sodium
- 2 medium russet potatoes - peeled and chopped into ½ inch pieces
- 1 tablespoon corn starch - to thicken (optional)
- sour cream, warm tortillas, cilantro, lime wedges - for serving (optional)
Instructions
- Set your oven to BROIL on HIGH. Place the green chiles on a piece of foil and place under the broiler for about 3-5 minutes until the tops of the peppers start to blacken.
- Use tongs to remove the peppers from the oven and allow to cool OR (to speed things up) run them under cold tap water for about 30 seconds or until cool enough to handle. Carefully remove any peeling or bubbling skin from the peppers. Slice in half and remove the seeds, membranes (white parts), and skin, and dice the peppers.
- Season pork pieces with a generous sprinkling of salt and pepper, then toss in the flour to coat.
- Heat the olive oil in a large heavy bottomed pot with a lid over medium heat. Brown the pork pieces on all sides, then transfer them to a paper towel-lined plate (Depending on the size of your pot you may need to work in batches and can add a little more oil if necessary after each batch).
- Turn the heat down to medium low and add the onions with another generous pinch of salt. Gently sauté until soft and slightly golden, scraping up any brown bits from the bottom of the pan as you go. Add the garlic and fry for another minute until fragrant.
- Stir in the chicken broth, chopped chiles and the pork pieces. Raise the heat and bring the stew to the boil. Season with more salt and pepper before reducing the heat to low. Put the lid on the pot and simmer the stew for 1 hour, or until the pork is tender.
- Add the diced potatoes and cook for 20 more minutes, or until the potatoes are fork-tender.
- Add more salt and pepper to taste, if desired. If you would like a thicker stew, create a slurry of 1 tbsp of cornstarch with 1 tbsp of cold water and gradually whisk this in, continuing to cook the stew until you have reached your desired consistency.
- Serve with sour cream and warm tortillas.
Notes
Chicken Version: To substitute chicken for pork fry the onion and garlic in just 1 tbsp of olive oil. Simmer 4 chicken breasts in the broth for 20 minutes. Add the potatoes and cook for another 20 minutes, or until tender. Shred the chicken and stir back into the stew before thickening with the cornstarch mix, if desired.
Storage and reheating:
- This stew will keep well in the fridge for up to 3 days. Gently re-heat it on the stovetop.
- Freeze this stew for up to 1 month without the potatoes and cook them in the broth once it has thawed. Do not freeze if the pork or the chicken had previously been frozen.
Nutrition
Calories: 324 kcal, Carbohydrates: 34 g, Protein: 19 g, Fat: 13 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 51 mg, Sodium: 1158 mg, Potassium: 887 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 83 IU, Vitamin C: 31 mg, Calcium: 74 mg, Iron: 3 mg
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Ohmahgaaash, this looks amazing! Pretty much anything with lime and cilantro floats my boat, but add in potatoes? NOM.
But am I cuckoo? I don’t think I see when to add the peppers in; do they get boiled with the potatoes, sauteed with the onions – maybe added at the end? Or am I just blind? 🙂
I’m trying this whether I have to science-experiment it or not – but ‘sperienced guidance would be better. Thanks for the recipe!
Ha! I was so excited to post this recipe I completely forgot that crucial little detail. 🙂 Excuse my air-headedness please, my house is in shambles and obviously I’m a little bit crazy at the moment haha! I’ve fixed the directions, the peppers are added about 10 minutes after the potatoes. I wait to add them so they don’t get too soggy. This soup is soooo yummy I hope you love it Lisa!!
Yay, pro tip!!
This will be IN MY FACE tomorrow, guaranteed.
Thank you!
This chowder looks unique and delish! I don’t mean to be picky but if you adapted it from the Homesick Texan (one of my favorite food bloggers and cookbook authors), don’t you think it’s a little bit misleading to put your own name in the Author spot? I know you give credit and a link back at the end of the recipe, which is polite, but that doesn’t mean you are the author. It just seems like maybe in the Author place you should put “adapted from.” Don’t want to be rude, it’s just that Homesick Texan is actually the author and you republished with adaptations. Just a thought!
Hi Jodi! This soup is one of my all time favorites! I appreciate the thoughts on “Authorship” for recipes, thanks for your input. There are guidelines for adapted recipes and when the guidelines have been met, you are allowed to claim the recipe as your own. I actually don’t have to give the original recipe author any credit at all at that point, it is just a polite thing to do and a courteous practice that many bloggers like myself use on a regular basis. I appreciated the Homesick Texans original recipe, it inspired the delicious soup we enjoyed so much! Because certain adaptation requirements were met, this recipe is in fact my own, that is why the “Author” is myself. Thanks again for your input, it’s so great to have readers who look out for us Bloggers!
This soup sounds amazing…however the title is misleading. Poblanos and jalapenos aren’t “green chile” Hatch green chile is green chile. Disappointed the recipe doesn’t actually call for them.
I’m with Kellie…there isn’t any green chile in this.
This looks delicious! It has all of my favorite things all wrapped up into one soup! Would it freeze well? I am guessing no, but maybe someone out there will prove me wrong?