This green chile stew is perfect for any cold fall night! You won’t be able to stop eating it!
Living in New Mexico has given me a love for all things green chile! My husband and I spent lots of time coming up with this recipe.
It’s simple and hearty. Full of green chile and lots of flavor.
Perfect for cold nights (or any night since it never gets very cold here in NM).
We’ve eaten so much green chile stew from all over NM and decided to make a recipe that we enjoyed the best.
An easy and hearty green chile stew recipe!
There are tons of ways to change up this recipe, you could add green beans,, tomatoes, corn, carrots or even use chicken, but my husband and I agree this is probably one of the best we’ve had it. Like I said it’s simple and hearty. Hope you enjoy!
I highly recommend making my easy innkeeper’s 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:
- Cube the pork
- In a large pot add the pork, seasonings and onion
- Brown the pork then add in the beef broth and simmer for 30 minutes
- Add in your cubed potatoes, and simmer 35 minutes.
- Add in the green chile, jalapeno, and cilantro and simmer for 10 more minutes.
Do I have to use beef broth?
Nope, you can use chicken or vegetable but I feel like beef gives this stew the best flavor!
Is this recipe gluten free?
The only ingredient in this recipe that contains gluten is the Knorr Tomato Bullion. Simply omit that ingredient to make this gluten free- it will still taste amazing!
Can I double this recipe?
Yep! That’s what I usually do since we love to eat this!
How do I roast/peel/store fresh green chiles?
Check out my entire post on that here!
Make sure to check out my video on how to make this delicious stew!
New Mexican Green Chile Stew is a must try!
New Mexican Green Chile Stew
- 3 tbs olive oil
- 3-4 lb pork butt cubed with fat trimmed
- 4 cloves garlic minced
- 1 large yellow onion chopped
- 1 tbs dried Mexican Oregano
- 1 tbs ground cumin
- 2 tbs Knorr Tomato Bouillon
- 2 tsp Salt
- 2 tsp Pepper
- 2 cups roasted New Mexico Green Chiles peeled and chopped*
- 2 jalapenos diced
- 4-5 medium russet potato peeled and cubed
- 3 cans beef broth ~43 ounces
- ½ bunch of cilantro chopped
- 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!
- Heat olive oil in a large heavy saucepan over med-high heat.
- Add the pork, onion, oregano, garlic, cumin, tomato bouillon, salt and pepper. Stir until pork is browned on all sides.
- Add the beef broth* and reduce heat to low and simmer for 30 minutes.
- While the pork is simmering, cube your potatoes. Whether you peel the potatoes or not is up to you! Both ways taste great.
- 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. See how to roast chiles here. Once roasted peel and chop them.
- 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).
*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! Also, if you don’t want the stew to be too spicy, scrape out the seeds after roasting the chile and out of the jalapeno.