Green Chile Stew Recipe
This Green Chile Stew Recipe is full of tender chunks of pork, potatoes, and a smoky broth made from freshly roasted green chiles. It’s brimming with flavor and is the perfect way to highlight Hatch chiles when they are in season. A bowl of this southwestern style stew is warm and comforting, with a bit of smoky heat.
For more delicious Soup and Stew Recipes, be sure to check out my Shrimp and Corn Chowder, Brunswick Stew, and Crockpot Cheeseburger Soup.
I just love digging into a big bowl of roasted green chile stew. It’s total comfort food, and if you’re a fan of smoky, spicy peppers, then you’ll love this delicious recipe, too.
I especially love to make this Green Chile Stew Recipe using Hatch green chiles. Hatch chiles are a type of green chile pepper that are known for their unique, spicy flavor and and are only in season one time of year.
They are harvested in the late summer months and are very popular in the southwest United States near where they are grown in the Hatch Valley of New Mexico. This short window falls between late August and September, and is one I look forward to each year.
I’m lucky enough to live in Texas where I have access to plenty of grocery stores that usually carry hatch chiles when they are in season. This year has been different, however, and due to severe drought and on-going triple digit temperatures in the Hatch Valley, chile production has been delayed and some farms are also experiencing a significant decline in crop production.
While hopefully we will see hatch chiles popping up in stores over the next few weeks, there are other options you can turn to if you don’t have access to Hatch chiles, including Anaheim peppers, or frozen or canned Hatch green chile peppers.
Ingredients for Green Chile Stew
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- fresh green chilies such as Hatch or Anaheim
- Jalapeño peppers, optional
- pork shoulder or pork butt, cut into 2 inch cubes
- olive oil
- medium onion
- garlic cloves
- chicken stock
- Spices: Mexican oregano, salt, pepper, cumin, bay leaves
- gold baby potatoes
How to Make Green Chile Stew – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- Roast chiles in the oven until blistered, then steam them in a large ziploc bag for 10 minutes to loosen the skin.
- Remove the skin from the chiles, then remove the seeds, chop, and set aside.
- In a dutch oven or large heavy saucepan, brown the pork on all sides over medium-high heat. Remove from the pot onto a plate and set aside.
- Cook the onion over medium heat until translucent, then add the garlic, spices, and chopped chiles.
- Add the potatoes, cooked pork, bay leaves, and chicken broth, and then allow the stew to cook at a low simmer for 1-2 hours.
Tips and Notes
- Make it extra spicy. If you like spicy food, be sure to add the roasted jalapeño peppers that I list under the optional ingredients. They add some nice heat to the stew, especially if you’re using Anaheim peppers which are typically more mild.
- To make your stew less spicy, omit the jalapeños. Also make sure to remove all of the seeds and membranes from your peppers, since this is where much of the heat comes from. You can also decrease the amount of green chiles that you use for a more mild stew.
- For a thicker stew, add a couple tablespoons of corn meal or masa harina along with your broth.
- For a vegetarian or vegan option, you can omit the meat and use vegetable broth instead. You can also add beans or hominy for protein.
- Store leftovers in a airtight container in the fridge for up to four days.
FAQs
You can use Anaheim peppers, which are very similar to Hatch chiles. They are milder than Hatch chiles and have a slightly different flavor, but they are the best alternative to true Hatch chiles. You can also use frozen or canned green chiles in their place, though fresh roasted are my top recommendation.
To roast green chiles, place them on a foil lined baking sheet and bake at 425 degrees Fahrenheit for 25-30 minutes, turning the peppers every 10-12 minutes until the skin is charred and blistered. Then, place the chiles in a sealed plastic bag for about 10 minutes to steam. Remove the chiles from the bag, then peel, remove the seeds, and chop.
To make Green Chile Stew in the Instant Pot, follow all of the recipe instructions through step 5, using your Instant Pot’s sauté function. Add the rest of the ingredients and cook over manual high pressure for 20 minutes and perform a quick release.
To make Green Chile Stew in the slow cooker, follow all of the instructions through step 5, then transfer all of the ingredients to your slow cooker. Cook on low heat for 3-4 hours or high heat for 2-3 hours.
Yes, this is a great meal to freeze for later. Allow your stew to cool completely then store in a freezer safe container or freezer ziploc bag. Freeze for up to four months, and allow the stew to thaw in the fridge overnight before heating and serving. I especially love to pull out some Green Chile Stew to enjoy on cold winter nights!
More Yummy Pork Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Green Chile Stew Recipe
Ingredients
- 2-3 fresh New Mexico Hatch chiles OR 3-4 Anaheim chiles, Hatch chiles are spicier than Anaheims and are only in season for a short period of time, so keep this in mind!
- 1-2 fresh jalapeño peppers, optional, only use for extra heat in your stew
- salt and pepper, to taste
- 2 pounds pork shoulder or pork butt, chopped into 2 inch pieces, most of the fat removed
- 2 Tablespoons olive oil, divided
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 Tablespoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 bay leaves
- 1 1/2 pounds yellow baby potatoes, quartered
- 5 cups chicken broth
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil, or spray the pan with non-stick cooking spray.
- Add the green chiles and jalapeño peppers (if using) to the pan and roast for 12-15 minutes, until they start to blister and blacken. Remove the baking sheet from the oven and turn the chiles over. Roast for an additional 10-12 minutes, then remove the chiles from the oven and place in a large ziploc bag.
- Allow the chiles to steam in the bag for about 10 minutes, then remove and transfer to a cutting board. Remove the skin from the chiles by peeling it away with your hands (you can wear gloves for this step) and discard. Slice open the roasted chiles/peppers and use a spoon or knife to remove the seeds from the chiles, then chop them and set aside.
- Generously season the pork with salt and fresh pepper to taste. Heat 1 Tablespoon of olive oil in a large soup pot or dutch oven over medium high heat. Once the oil is hot, add the pork. Cook the pork until nicely browned on each side, flipping the pieces every 2-3 minutes. Remove the pork pieces to a plate.
- Reduce the heat to medium and pour in the remaining 1 Tablespoon of oil. Stir in the onion and cook until it starts to become translucent. Stir in the garlic, Mexican oregano, salt, cumin, and chopped peppers and cook for 1-2 minutes.
- Add the cooked pork back to the pot along with the potatoes, bay leaves, and chicken broth, then stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover the pot and cook for 1-2 hours, until the pork and potatoes are tender.
- Remove the bay leaves from the stew, and serve with freshly minced cilantro, lime wedges, and corn or flour tortillas if desired.
Notes
- Make it extra spicy. If you like spicy food, be sure to add the roasted jalapeño peppers that I list under the optional ingredients. They add some nice heat to the stew, especially if you’re using Anaheim peppers which are typically more mild.
- To make your stew less spicy, omit the jalapeños. Also make sure to remove all of the seeds and membranes from your peppers, since this is where much of the heat comes from. You can also decrease the amount of green chiles that you use for a more mild stew.
- For a thicker stew, add a couple tablespoons of corn meal or masa harina along with your broth.
- For a vegetarian or vegan option, you can omit the meat and use vegetable broth instead. You can also add beans or hominy for protein.
- Store leftovers in a airtight container in the fridge for up to four days.
This was a hit ! You have the best recipes. You are my go to girl .
Amazing!! I mixed up the cooking order a bit and then finished it all off in the crock pot. Plus I added a very small amount of cilantro. Thank you!
Looks comforting and incredibly delicious! Can’t wait to make this!
I love how comforting this is! Thanks for the recipe!
Now I am hungry! We all in the family love stew and I am making your recipe!
This stew looks absolutely amazing. I love the use of roasted chile peppers. Talk about some kick!