I made my first green chile pork stew recipe on a cold October evening when I had a pork shoulder sitting in the fridge and a bag of roasted Hatch green chiles I’d picked up at the farmers market.

I didn’t have much of a plan, just a craving for something smoky, hearty, and warming. What I ended up with was a thick, deeply flavored stew that my whole family scraped their bowls clean and asked for seconds.

This is classic New Mexican-style green chile pork stew, the kind you’ll find simmering in home kitchens across Albuquerque and Santa Fe. It’s built on tender chunks of pork shoulder, roasted green chiles, potatoes, and a broth that carries serious depth from cumin, garlic, and oregano.

The first time I made it I burned myself trying to rush the searing step, so now I take my time and let the pork develop a real golden crust before anything else goes in.

This stew is one of those recipes that actually gets better the next day. I make a big pot on Sunday and we eat it all week.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	1 hour 45 minutes
Total Time	2 hours 5 minutes
Servings	6 servings
Difficulty Level	Easy to Medium

If you love braised pork dishes with bold Southwestern flavor, you’ll also want to check out this Slow Cooker Pork Stew for an even easier hands-off version.

Table of Contents

Why You’ll Love This Green Chile Pork Stew Recipe

This stew delivers big, bold flavor with relatively simple technique. You don’t need any fancy equipment or hard-to-find ingredients to make it taste like something you’d order at a restaurant in New Mexico.

The pork shoulder becomes fall-apart tender after slow simmering. It’s one of those cuts that rewards patience.

The green chiles are the real star here. They add a smoky, earthy heat that you just can’t replicate with any other ingredient.

This recipe is also naturally gluten-free. No thickening agents needed since the starch from the potatoes does all the work.

It’s a great make-ahead meal. The flavors deepen overnight in the fridge, making leftovers even better than the first serving.

You can adjust the heat level easily. Use mild green chiles for a family-friendly bowl or go with hot Hatch chiles if you want some real fire.

The recipe is incredibly forgiving. You can swap in chicken broth for pork broth, add extra vegetables, or adjust the spices to suit your taste.

Ingredients

You’ll want to gather everything before you start because once the searing begins, things move quickly. The most important ingredient here is the green chiles; if you can find freshly roasted Hatch or Anaheim chiles, use them. Canned green chiles work well too and make this recipe much more accessible any time of year.

2.5 lbs (1.1 kg) boneless pork shoulder, cut into 1.5-inch cubes
2 tablespoons olive oil or lard
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 large yellow onion, diced
6 cloves garlic, minced
2 cups (480 ml) roasted green chiles, chopped (about 10–12 Hatch or Anaheim chiles, or two 27 oz cans of canned green chiles)
1.5 lbs (680 g) Yukon Gold potatoes, cut into 1-inch chunks
3 cups (720 ml) chicken or pork broth
1 cup (240 ml) water
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano preferred)
½ teaspoon smoked paprika
1 tablespoon all-purpose flour (optional, for thickening)
Fresh cilantro, for garnish
Lime wedges, for serving

Read Also: Instant Pot Pork Stew Recipe

Kitchen Equipment Needed

Having the right tools makes a difference, especially for a stew like this where searing and slow simmering are both important. A heavy-bottomed pot is non-negotiable here; thin pots will cause the pork to steam instead of sear.

Dutch oven or heavy-bottomed pot (at least 5 to 6 quarts)
Sharp chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle for serving
Paper towels (for patting pork dry)
Immersion blender (optional, for thickening part of the broth)
Tongs (for turning pork while searing)

For a similar comforting meal, my Chicken Stew Recipe uses the same Dutch oven technique and is equally satisfying.

Recommended Products for This Recipe

These are items I personally use and recommend based on experience making this stew many times over.

1. Lodge Enameled Cast Iron Dutch Oven

The Lodge Dutch oven is my go-to for this recipe because the thick cast iron walls hold and distribute heat perfectly for searing pork without burning it. The enamel coating also means zero metallic taste affecting your stew’s flavor. It’s a kitchen workhorse that’ll last for decades.

Get it on Amazon

2. Hatch Green Chiles Roasted and Peeled Canned

When fresh roasted chiles aren’t available, these canned Hatch green chiles are the closest thing to the real deal. They have that authentic smoky, earthy flavor that makes this stew sing. I keep several cans in my pantry at all times.

Get it on Amazon

3. OXO Good Grips Stainless Steel Ladle

A good ladle makes serving thick stews so much easier without spilling. This one is sturdy, heat-resistant, and has a pour spout that prevents dripping. It’s one of those small tools that makes a big difference.

Get it on Amazon

4. KitchenAid Corded Hand Blender

If you want a thicker, silkier broth without adding flour, a hand blender lets you blend a portion of the stew directly in the pot. It’s much safer and easier than transferring hot liquid to a countertop blender. This KitchenAid model is powerful and easy to clean.

Get it on Amazon

Another favorite for weeknight comfort dinners: Slow Cooker Chili Recipe

Step-by-Step Instructions: How to Make Green Chile Pork Stew

Step 1: Pat the Pork Dry and Season It

Remove your pork shoulder cubes from the fridge about 20 minutes before cooking so they come closer to room temperature; this helps them sear more evenly.
Use paper towels to thoroughly pat each piece of pork dry on all sides. This step is critical because moisture on the surface of the meat will cause it to steam in the pan instead of developing a golden crust.
Season generously with 1 teaspoon salt and ½ teaspoon black pepper, tossing the cubes to coat evenly.

Step 2: Sear the Pork in Batches

Place your Dutch oven or heavy pot over medium-high heat and let it heat up for about 2 minutes before adding oil.
Add 2 tablespoons of olive oil or lard to the hot pot. Lard gives a slightly richer, more traditional flavor, but olive oil works perfectly fine.
Add the pork cubes in a single layer without crowding the pan. Work in 2 to 3 batches depending on the size of your pot; overcrowding drops the pan temperature and prevents browning.
Sear each batch for about 3 to 4 minutes per side without moving the pieces around, until a deep golden-brown crust forms on at least two sides. You’re looking for color, not cooking through.
Use tongs to transfer the seared pork to a plate and set aside. Repeat with remaining pork.

Step 3: Sauté the Onion and Garlic

With the pot still on medium-high heat, add your diced onion directly to the pot. There should be some leftover fat from the pork; if the pot looks dry, add a small drizzle of olive oil.
Cook the onion, stirring frequently, for about 4 to 5 minutes until it becomes soft and translucent and starts to pick up a little color at the edges.
Add the 6 minced garlic cloves and cook for another 60 to 90 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn; burnt garlic will make the whole stew taste bitter.

Step 4: Add the Spices

Sprinkle in 1 teaspoon ground cumin, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika directly into the onion and garlic mixture.
Stir everything together and cook the spices for about 30 to 45 seconds to bloom them in the fat. This wakes up the aromatics and makes a noticeably more flavorful stew.
If you’re using the optional tablespoon of flour to help thicken the stew, sprinkle it in now and stir it into the onion mixture, cooking for another 30 seconds.

Step 5: Add the Green Chiles

Add your 2 cups of chopped roasted green chiles to the pot and stir to combine with the onion and spice mixture.
Let the chiles cook with the aromatics for about 2 minutes, stirring occasionally. You’ll start to smell that incredible roasted chile aroma filling your kitchen.
If using canned chiles, drain them first but reserve the liquid from one can; you can add it to the broth for extra chile flavor.

Step 6: Return the Pork and Add Liquids

Return all of the seared pork cubes back to the pot along with any juices that have collected on the resting plate. Those juices are pure flavor; don’t leave them behind.
Pour in 3 cups (720 ml) of chicken or pork broth and 1 cup (240 ml) of water. Stir gently to combine everything.
The liquid should come up almost to the level of the meat; if it doesn’t quite cover, add a little more broth or water.
Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low so it settles into a steady, gentle simmer. You want bubbles just breaking the surface, not a rolling boil.

Step 7: Simmer the Stew

Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape, which will help concentrate the flavors.
Simmer on low heat for 1 hour, checking occasionally and stirring to make sure nothing is sticking to the bottom.
After 1 hour, test the pork by pressing a piece with a spoon; it should be starting to get tender but might still have some resistance. Continue cooking.

Step 8: Add the Potatoes

Once the pork has been cooking for 1 hour, add your 1.5 lbs (680 g) of cubed Yukon Gold potatoes directly into the stew.
Stir to submerge the potatoes in the liquid as much as possible.
Continue simmering with the lid slightly ajar for another 30 to 40 minutes, until the potatoes are completely tender when pierced with a fork and the pork is fully fall-apart soft.
Taste the broth and adjust seasoning with additional salt and pepper as needed.

Step 9: Final Adjustments and Serving

If you want a thicker stew, use an immersion blender to briefly blend a small portion of the stew directly in the pot (just 5 to 10 seconds), or use a potato masher to mash a few of the potato pieces against the side of the pot. Both methods release starch that naturally thickens the broth.
If the stew looks too thick, add a splash of broth or water to loosen it.
Ladle into bowls and top with fresh chopped cilantro. Serve with lime wedges on the side for squeezing over the stew; that little burst of acidity at the end really brightens the whole dish.

You might also enjoy: Brunswick Stew Recipe

Tips for The Best Green Chile Pork Stew

Getting this stew right comes down to a few key technique choices. Take the time to sear properly and use quality chiles, and everything else falls into place.

Don’t skip searing the pork. The brown crust from searing (called the Maillard reaction) adds layers of flavor that you simply cannot get from just dumping raw meat into liquid. It’s the single most important step.
Dry your pork thoroughly. Wet meat won’t brown; it’ll steam. Press firmly with paper towels on all sides of each cube before seasoning.
Work in batches. Crowding the pot lowers the temperature and prevents browning. Give each piece of pork space and patience.
Bloom your spices. Cooking the cumin, oregano, and paprika in the fat with the onion before adding liquid releases their essential oils and makes the flavor dramatically more complex.
Use Yukon Gold potatoes. They hold their shape better than russets during long simmering and have a naturally creamy texture. Russets tend to fall apart and turn gluey.
Adjust chile heat to your preference. Mild Anaheim or canned “mild” green chiles are gentle enough for kids. For more heat, use Hatch hot green chiles or add a diced jalapeño with the onion.
Low and slow wins. Don’t rush the simmer by cranking up the heat. Low and gentle is what transforms tough pork shoulder into meltingly tender meat.
Taste and adjust at the end. Stew flavors concentrate as they cook, so always taste before serving and adjust salt, pepper, or a squeeze of lime to bring it all together.

Read Also: Cowboy Stew Recipe

What to Serve with Green Chile Pork Stew

This stew is satisfying on its own but absolutely shines with a few simple accompaniments. The goal is to have something to soak up all that incredible green chile broth.

Warm Homemade Biscuits are a natural pairing here, perfect for mopping up the bowl at the end.

Flour tortillas: The classic New Mexican accompaniment. Warm them on a dry skillet and use them to scoop up stew between bites.
Cornbread: A slice of slightly sweet cornbread alongside the savory, spicy stew is one of life’s great combinations.
Healthy Cornbread: A lighter take that still delivers all the flavor you want.
White or brown rice: Ladle the stew over a bowl of steamed rice to stretch the meal and soak up the broth.
Roasted Potatoes: If you’re serving guests who want more sides, crispy roasted potatoes on the side work beautifully.
Simple green salad: A light salad with lime vinaigrette balances the richness of the stew without competing with its flavors.
Sour cream: A dollop on top cools down the heat and adds a creamy richness that pairs beautifully with the chiles.
Shredded cheese: Monterey Jack or a Mexican cheese blend melted into a hot bowl of this stew is genuinely wonderful.
Guacamole: A little on the side or spooned on top adds freshness and richness at the same time.

Variations of Green Chile Pork Stew

The base recipe is fantastic as-is, but this stew is also wonderfully adaptable. Here are some popular ways people customize it.

This recipe is the foundation; once you’ve made it a few times, you’ll naturally start experimenting with your own spin on it.

Slow Cooker Version: Sear the pork as directed, then transfer everything to a slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours. Add the potatoes in the last 2 hours so they don’t get mushy.
Instant Pot Version: Use the sauté function to sear the pork and cook the aromatics, then cook on high pressure for 35 minutes with a natural pressure release. Add cooked potatoes at the end.
Pork Tenderloin Variation: If you want a leaner version, use pork tenderloin cut into chunks instead of shoulder. Reduce the simmering time to about 30 minutes since tenderloin cooks much faster and can dry out if overcooked.
Add Hominy: Traditional Hatch green chile stew sometimes includes hominy (dried maize kernels), which adds a chewy texture and slightly earthy flavor. Add one 15 oz can of drained hominy when you add the potatoes.
Tomatillo Addition: For a tangier, brighter stew, blend 4 to 5 roasted tomatillos and add the purée with the broth. It adds acidity and an extra layer of complexity.
Make It a Posole: Leave out the potatoes, add hominy, and shred the pork after cooking for a stew that’s very close to a traditional New Mexican red or green posole.
Extra Vegetables: Carrots, zucchini, or corn can all be added with the potatoes if you want to bulk up the stew with more vegetables.

For another Southwestern-inspired dish, try my Mexican Chicken Soup for a lighter but equally flavorful bowl.

Storage and Reheating

This stew keeps and reheats beautifully, which makes it one of my favorite things to batch-cook on weekends. The flavor genuinely improves by the next day as all the ingredients meld together in the fridge.

Refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before sealing and refrigerating.
Freezer: Transfer cooled stew to freezer-safe containers or zip-top bags and freeze for up to 3 months. Note that the potatoes may become slightly softer in texture after freezing and thawing, but the flavor will still be great. For best results, you can cook the stew without potatoes and add freshly cooked potatoes when reheating.
Reheating on the stovetop: Pour the stew into a pot and reheat over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the stew has thickened too much in the fridge.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 90-second intervals, stirring between each, until hot all the way through.
Do not boil vigorously when reheating. A hard boil can make the pork tough and break down the potatoes too much. Keep it at a gentle simmer.

Read Also: Beef Stew Recipe

Nutritional Facts

The following nutritional information is an estimate based on one serving (approximately 1.5 cups), calculated with chicken broth and no optional toppings like sour cream or cheese. Values can vary depending on your specific ingredients.

Nutrient	Per Serving
Calories	~380
Protein	34g
Total Fat	16g
Saturated Fat	5g
Carbohydrates	24g
Fiber	3g
Sugar	4g
Sodium	~720mg

Note: These are estimates. For precise tracking, enter your specific ingredients into a nutritional calculator.

Another comforting stew worth trying: Venison Stew Recipe

Health Benefits of Key Ingredients

This green chile pork stew isn’t just delicious; it’s also built on ingredients that genuinely support good health. Here’s a closer look at what makes this bowl a nutritious choice.

Beyond protein and vegetables, the spices in this recipe carry real functional benefits that make every bite even more worthwhile.

Pork shoulder is an excellent source of complete protein, providing all essential amino acids needed for muscle repair and overall health. It’s also rich in B vitamins, especially B1 (thiamine) and B12, which support energy metabolism and nervous system function.
Green chiles contain capsaicin, the compound responsible for their heat, which has been studied for its potential to boost metabolism, reduce inflammation, and support pain relief.
Green chiles are also rich in vitamin C, with a single serving often providing more than 100% of the recommended daily intake. Vitamin C supports immune function, collagen production, and iron absorption.
Garlic has powerful antimicrobial and anti-inflammatory properties attributed to compounds like allicin. Regular consumption of garlic is linked to improved cardiovascular health and immune support.
Cumin is rich in antioxidants and has been used in traditional medicine for its digestive benefits. It may help reduce bloating and support healthy digestion.
Yukon Gold potatoes provide a good source of potassium, an essential mineral for blood pressure regulation and muscle function. They also supply vitamin C and resistant starch that feeds beneficial gut bacteria.
Onions are a prebiotic food that feeds healthy gut bacteria and are rich in quercetin, an antioxidant with anti-inflammatory and antihistamine properties.

For another veggie and protein-packed meal, try this Lentil and Vegetable Soup.

FAQs About Green Chile Pork Stew

1. What kind of green chiles should I use?

Hatch green chiles are the traditional choice and give the most authentic flavor. If you can’t find Hatch, Anaheim chiles are an excellent substitute with a similar mild-to-medium heat and roasted flavor. Canned green chiles are a convenient and reliable option that’s widely available; just make sure to buy the roasted variety rather than raw canned chiles.

2. Can I make this stew in a slow cooker?

Absolutely. Sear the pork and cook the aromatics and spices in a skillet first, then transfer everything to your slow cooker with the chiles and broth. Cook on low for 7 to 8 hours or high for 4 to 5 hours, adding the potatoes in the last 2 hours of cooking so they don’t overcook.

3. How do I make the stew thicker?

There are a few easy ways to thicken this stew. You can stir in a tablespoon of flour when cooking the onions and garlic, before adding any liquid. Alternatively, use an immersion blender to briefly blend a small portion of the stew directly in the pot. Mashing a few potato pieces against the side of the pot also releases starch that naturally thickens the broth without any added ingredients.

4. Can I use a different cut of pork?

Pork shoulder (also sold as pork butt) is the best choice because its higher fat content and connective tissue break down beautifully during the long simmer. Pork loin or tenderloin can be used but require shorter cooking times and won’t get as fall-apart tender. Bone-in pork ribs can also work and add extra richness to the broth.

5. Is this stew spicy?

The heat level depends entirely on the type of green chiles you use. Mild Hatch or Anaheim chiles produce a stew that has flavor and warmth but won’t overwhelm anyone’s heat tolerance. For more heat, choose “hot” varieties of Hatch chiles or add a diced jalapeño or serrano pepper with the onion. You can always add heat, but it’s hard to take it away once it’s in the pot.

For more warming, cold-weather recipes, my Crockpot Beef Stew is another family favorite that’s worth bookmarking.

Final Thoughts

Green chile pork stew is one of those recipes that earns a permanent spot in your rotation. It’s deeply satisfying, full of bold Southwestern flavor, and surprisingly simple to make once you’ve got the technique down.

Every time I make a big pot of this stew, the whole house smells incredible for hours. It’s the kind of meal that draws everyone into the kitchen without a single announcement.

If you’ve been looking for a hearty, flavorful stew that’s just a little different from the usual beef and vegetable version, this is it. I hope you love it as much as my family does.

Give it a try this weekend, and let me know in the comments how it turned out for you. I’d love to hear if you made any delicious variations of your own.

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