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New Mexican Green Chile Stew Recipe

This green chile stew recipe is perfect for any cold fall night- you won’t be able to stop eating it! It's been tried and tested so much and is always a winner!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 316kcal
Author Lisa


  • 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 Mexican Oregano
  • 1 tbs ground cumin
  • 2 tbs Knorr Tomato Bouillon optional
  • 2 teaspoon Salt
  • 2 teaspoon Pepper
  • 3 cans beef broth ~43 ounces
  • 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


  • 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 green 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).


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!
  • 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.


Calories: 316kcal | Carbohydrates: 20g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 1126mg | Potassium: 948mg | Fiber: 3g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 4mg