This Green Chile Stew Recipe is a hearty, flavor-packed dish that brings warmth and comfort in every bite. Made with tender meat, roasted green chiles, and bold Southwestern spices, it’s a must-try for cozy nights or anytime you crave a little heat.
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Why This Recipe Works
Authentic: Living in New Mexico has given me a love for all things green chile! From roasting our own green chile (and growing it!), to putting it on everything from pizza, sour cream chicken enchiladas, bacon breakfast burritos, and even green chile cheeseburgers - we eat it almost every day!
Delicious: This recipe took many iterations to get just right, but when it comes down to it, it’s simple, hearty, and full of flavor.
Easy To Make: Browning the meat, adding spices, and then boiling for a bit- this really is a simple recipe. Cutting up the pork is the only thing that takes a little time and that's at the start!
Fun Fact: Is It Green Chile With an E or Chili With an I?
New Mexican Green Chile is spelled with an "e" at the end and refers to the chile pepper that is used in the recipe. Chili with an "i" is typically what you have with BBQ, is full of ground beef, and often has beans in it.
What You Need For This Recipe
NM Green Chile- if you don't have some in your freezer, I recommend the 505 Southwestern Brand. The canned stuff at the store is okay and works in a pinch, but it isn't the freshest or most flavorful.
Pork Butt- Also known as a Pork Shoulder, you will want to cube it and trim the fat off.
Jalapenos- These add a little extra heat that we love. Add more or less depending on how spicy you want this stew!
Tomato Bouillon- This is optional but highly recommended. It adds the perfect depth of flavor to the stew that you can't get from anything else.
I highly recommend making my easy no-knead bread to go along with this. Or you could even hollow the bread out and serve the stew inside! Yum!
How to Make Green Chile Stew?
- Step 1: In large pot heat the oil then add the pork, seasonings and onion stirring until the pork is browned.
- Step 2: Add in the beef broth and simmer, covered, for 30 minutes
- Step 3: Add in the cubed potatoes, and simmer 35 minutes.
- Step 4: Add in the green chile, jalapeno, and cilantro and simmer for 10 more minutes.
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Substitutions and Variations
There are tons of ways to change up this recipe, and although this is my perfect green chile stew there is no shame in adding things to make this recipe perfect for you!
Substitutions: Use leftover shredded smoked chicken breast, or cooked ground beef instead of pork, or swap the regular broth for low-sodium broth.
Add-ins: Green Beans, Halved Cherry Tomatoes, Corn, Carrots would all bring a unique twist to this classic!
If you like this recipe, check out all my favorite southwestern recipes, like my southwest chicken recipe, chile relleno burritos, authentic red enchilada sauce, and these delicious chicken street tacos with a roasted tomatillo salsa!
Frequently Asked Questions
Nope, you can use chicken or vegetable but I feel like beef gives this stew the best flavor!
The only ingredient in this recipe that contains gluten is the Knorr Tomato Bouillon. Simply omit that ingredient to make this gluten free- it will still taste amazing!
Yep! That's what I usually do since we love to eat this!
Yes! We love to freeze Green Chile Stew, so we have some on hand for cold evenings or if we are feeling under the weather and need a hearty stew! I like to freeze cubes (using these souper cubes) in 2-cup portions.
Then, when ready to eat, heat in a saucepan over medium heat with a little extra water until warmed through!
More Related Recipes
For more delicious, hearty recipes, make sure not to miss my chuck roast in oven recipe, easy tortillas soup, smoked queso, salmon with mango salsa, and these easy fajita tacos!
Green Chile Stew Recipe
Ingredients
- 3-4 lb pork butt cubed with fat trimmed
- 3 tbs olive oil
- 4 cloves garlic minced
- 1 large yellow onion chopped
- 1 tbs dried Oregano
- 1 tbs ground cumin
- 2 tbs Knorr Tomato Bouillon optional
- 2 teaspoon Salt
- 2 teaspoon Pepper
- 43 oz beef broth
- 4-5 medium russet potato peeled and cubed
- 2 cups roasted New Mexico Green Chiles peeled and chopped*
- 2 jalapenos diced
- ½ bunch of cilantro chopped
Instructions
- Cube the pork, trimming off most of the fat and removing the bone. This is the most time-consuming part, so after this, everything is quick!3-4 lb pork butt
- Heat olive oil in a large heavy saucepan over medium-high heat.3 tbs olive oil
- Add the pork, onion, oregano, garlic, cumin, tomato bouillon, salt, and pepper. Stir until pork is browned on all sides.4 cloves garlic, 1 large yellow onion, 1 tbs dried Oregano, 1 tbs ground cumin, 2 tbs Knorr Tomato Bouillon, 2 teaspoon Salt, 2 teaspoon Pepper
- Add the beef broth* and reduce the heat to low and simmer for 30 minutes.43 oz beef broth
- While the pork is simmering, cube your potatoes. Whether you peel the potatoes or not is up to you! Both ways taste great.4-5 medium russet potato
- After 30 minutes, add cubed potato, and simmer for another 45 mins, or until tender.
- If you are roasting your own green chiles, do that now. Once roasted, peel and chop them.2 cups roasted New Mexico Green Chiles
- Add your green chile to the stew along with the diced jalapeno and cilantro 10 minutes before the 45 minutes is up (at the 35-minute mark).2 jalapenos, ½ bunch of cilantro
Notes
- *If purchasing raw chiles, you will need approximately 2 lbs to make 2 cups of roasted chiles
- *If you don’t have beef broth on hand, chicken or vegetable broth will work fine. I just like the rich flavor the beef broth adds. If, for some reason there isn’t enough liquid near the final stages of cooking, add some water or more broth.
- *If you don’t have chile to roast, you can buy the canned green chile, or look for frozen in the freezer section of your grocery store!
- If you don’t want the stew to be too spicy, scrape out the seeds after roasting the chile and the jalapenos.
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