Green Chile Stew Recipe

4.88 from 8 votes

Hearty and flavorful, this Green Chile Stew features tender pork, roasted chiles, and bold Southwestern spices for a cozy, comforting meal.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 316kcal

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

Tips and Tricks

*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.