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27 November 2020

This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!

It’s time for some stew, my friends! But not just ANY stew. Today we’re cooking up a super flavorful, beautiful pot of Green Chili Stew that is destined to become one of your new favorite recipes.

This stew is loaded with flavor, filled with a nice variety of green chilies that you’ll roast until tender and flavorful. It’s also got some wonderful seasonings, as well as pork shoulder that becomes fall-apart tender as it cooks low and slow in the pot, letting all those flavors meld together.

There is nothing more wonderful, or maddening at times, than a pot of aromatic stew simmering away on the stove top, wafting through the house, driving you crazy with desire.

It might be tough to wait! But wait, you must. Green chili pork stew is definitely worth the wait.

The great thing about this recipe is that it can be made with your choice of green chilies, so consider which ones you’d like to cook with beforehand, then schedule it up!

Chunky Green Chili Stew in a pot with lots of pork and potatoes

Let’s talk about how we make it, shall we?

Green Chili Stew Ingredients

  • Green Chilies. You’ll need a couple pounds for this recipe, which is quite a bit. You can use a variety, such as Hatch Chiles, poblanos, Anaheims or a mix. See the Recipe Tips and Notes section on pepper choices.
  • Oil for Cooking. I use olive oil.
  • Pork. I use pork shoulder, though pork loin works great here. Also, consider beef chuck roast. Also delicious.
  • Seasonings. I use New Mexican chili powder, paprika, cumin and salt and pepper to taste.
  • Vegetables. Onion and garlic. Flavor builders.
  • Broth. I use chicken broth or chicken stock for this recipe, but beef broth is good, too
  • Potatoes. Yellow potatoes are great, though use your favorite.
  • Carrots. I like them for flavor and to round out the dish. Consider other root vegetables.
  • Cilantro. Adds a nice fresh pop of flavor at the end, and for garnish.

How to Make this Green Chili Stew – the Recipe Method

Roast the Chili Peppers. First, slice your chosen green chili peppers in half lengthwise and set them onto a baking sheet.

Green chili peppers, ready for roasting

Bake them at 400 degrees F for 20 minutes, or until their skins blister up.

Roasting Green Chilies

Learn more about how to roast chili peppers.

Cool them slightly, then peel off the skins and discard them.

Chop the roasted peppers and set them aside.

Chop and Season the Pork Shoulder. While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.

Pork shoulder, cubed and seasoned

Brown the Meat. Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.

Browned pork shoulder

Cook Onion and Garlic. In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.

Add the garlic and cook another minutes, until you can smell the gorgeous garlic.

Fill the Pot. Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers. Here is what the whole pot looks like as it is just starting to get simmering.

Green Chili Stew with Pork simmering in a pot

Simmer the Stew. Bring to a boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.

Swirl in the Cilantro. When ready to serve, remove from heat and swirl in the cilantro.

Serve the Green Chile Stew. Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.

Green Chili Stew in a pot, ready to serve

Boom! Done! Green chili stew is now ready to serve! Looks wonderful, doesn’t it? Nice and meaty and chunky and gorgeous to behold. It smells wonderful in here. This is comfort food at its finest, my friends.

Recipe Tips & Notes

  • The Green Chilies. A variety of peppers with different heat levels will give a more balanced stew. I used green bell, cubanelles, jalapenos, and serrano peppers, though I have also made this recipe with Hatch chiles, Anaheims, and poblanos. There are many options. Any New Mexican green chilies will make this recipe fabulous. Beware making this with only hotter peppers, such as serranos or even jalapeno peppers. You’ll get a very hot green chili stew this way. Some of my spicy food loving friends might love this. However, others might not. Consider your peppers accordingly.
  • Simmering Time. The longer you simmer, the better this stew gets. I kept mine going another hour to let everything more fully meld, but it’ll be ready in about 1.5 hours or so. Simmer for 1 hour minimum, but check it at 45 minutes to see if the meat is tender enough for your liking. You won’t need as long with more tender cuts of meat like pork tenderloin.
  • Refrigerate for Even More Flavor. You can also refrigerate it in the cooled pot overnight to let the flavors develop even more, then reheat the next day for an outstanding green chili stew.

Green Chili Stew in a pot

Try Some of My Other Popular Soup and Stew Recipes

That’s it, my friends! I hope you enjoy your green chili stew! Extra pork for me, please!

Stirring Green Chili Stew in a pot with a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Green Chili Stew Recipe with Pork
Print Recipe
5 from 14 votes

Green Chili Stew Recipe with Pork

This green chili stew recipe is made with lots of roasted green chilies, potatoes and tender chunks of pork simmered low and slow until perfect. So easy!
Prep Time15 mins
Cook Time1 hr 35 mins
Total Time1 hr 50 mins
Course: Main Course, Soup
Cuisine: American
Keyword: recipe, soup, spicy, stew
Servings: 8
Calories: 195kcal

Ingredients

  • 2 pounds green chili peppers of choice I used a variety – see the discussion above
  • 2 tablespoons olive oil + more as needed
  • 1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 6 cups chicken broth beef broth is good, too
  • 1 pound yellow potatoes cut into small cubes
  • 2 medium carrots peeled and cut into small cubes
  • 1/4 chopped cilantro or to taste (+ more for garnish)

Instructions

  • Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
  • While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
  • Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
  • In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
  • Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
  • Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
  • Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
  • When ready to serve, remove from heat and swirl in the cilantro.
  • Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
  • Enjoy!

Video

Notes

A variety of peppers with different heat levels will give a more balanced stew. I used green bell, cubanelles, jalapenos, and serrano peppers. Others to consider are Hatch chili peppers, Anaheims, or poblanos. There are many different options.
Also, the longer you simmer, the better this stew gets. You can also refrigerate it in the cooled pot overnight to let the flavors develop even more, then reheat the next day for an outstanding green chili stew. Delicious.

Nutrition

Calories: 195kcal | Carbohydrates: 17g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 738mg | Potassium: 888mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3990IU | Vitamin C: 112.8mg | Calcium: 68mg | Iron: 4mg

A big spoonful of Green Chili Stew

NOTE: This recipe was updated on 11/27/20 to include new information, photos and video. It was originally published on 2/6/19.

37 comments

  1. Carol Treppler

    5 stars
    I made a combination of this recipe and your Carne Adovada and the results were incredible! I liked the idea of all the chili’s and I liked the sound of the red gravy. I used poblanos, Cubanos, and a jalapeño, added a couple T of sofrito, carrots, and instead of potatoes I used large chunks of cauliflower. For my seasonings I went with chili, cumin, garlic, onion, paprika, salt and pepper. Thank you for the inspiration! It was a chili and a stew all rapped up in comfort!

  2. Janet Bradley

    Instead of regular green peppers, could I possibly add a can or 2 of Diced Green Chiles (Fire Roasted)?

    Thanks, Janet

  3. 5 stars
    Delicious! I used a mix of poblano, Anaheim, jalapeño, and one Serrano pepper. Packed quite a kick! Used a 3 lb shoulder and 2 lb of potatoes. Simmered for 2 hours and the pork was melt in your mouth tender. Thanks for the recipe!

    1. Michael Hultquist - Chili Pepper Madness

      Awesome, John. Thanks. Yes, this is one of my favorites for sure. Always SO GOOD.

  4. 5 stars
    Another great recipe! I used Green bell, Serrano and Jalapeno peppers. Unfortunately, I went a little overboard with the spice on this! I loved it, but kids couldn’t handle it. I will tone down the peppers next time.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Thomas! I appreciate it. Hopefully the kids will like it better next time.

  5. 5 stars
    This was delicious and even better the next day. The pork was very tender. Very happy with the outcome :). Another amazing recipe!! Thank you!

  6. 5 stars
    Hi Michael;
    Thank you for your fun recipes! I used a lot of your hot sauce, salsa, pickling recipes this summer and this is the first food recipe I tried of yours. I used poblanos that I fire roasted and froze from my garden, used celery instead of carrots, added serranos and a dash of agave syrup since I didn’t use carrots (for their sweetness). I served it with some green rice and corn tortillas. It’s delicious! I’m a big fan of spicy and flavorful and this one is a hit. THANK YOU!

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Jo! Sounds wonderful! I’m very happy you enjoyed the recipe. One of my favorites for sure.

  7. 5 stars
    Excellent green chili.
    I cut this down for four, really great!
    I subbed hot sausage as I didn’t have pork.
    Loved the flavor, served with fresh tortilla chips
    and Monterey jack cheese.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks so much, B. Super happy you enjoyed it! One of my favorites for sure. YUM!!

  8. 5 stars
    Chili time, yeah!!!! Thanks, Mr H.! This one is really really good! I love pork and chilis so your recipe was unmissable! For chili powders, I used numex and & my own fermented then smoked reaper powder. For fresh chilies, poblano, jalapeño and green pepper. For fixins, onions and cheese… that was not in the recipe, but, seriously, how could I resist ?
    Love the vid! but it’s a bit different from the recipe 😉

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jérémie. Yep, very slight variations in the fixins, but easily “fixed”! Haha, glad you enjoyed it!

    1. Michael Hultquist - Chili Pepper Madness

      Charlotte, I usually remove most of them, but they can be hard to get them all. It’s really more of a textural issue than anything. They don’t bother me, but remove as many as you prefer. Enjoy.

  9. 5 stars
    This was excellent. The only thing I did different was that I charred my peppers on the charcoal grill. Will be making this again for sure. Thanks for the recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Perfect, Christina! I love the char! That’s how I did mine, actually. Very nice. Glad you enjoyed it!!

  10. looks a little greasy and is not green. i make this with left over smoked pork and a bottle of green salsa, spices, garlic, some fresh green chilies, and no red chili powders or chilies.

    1. Michael Hultquist - Chili Pepper Madness

      Moose, there is a lot of fat in the pork shoulder, so you can skim as needed. As for the “green”, yes, the slow cooking will darken it quite a bit, per the photos. I hope you enjoyed the flavor. Maybe try it with a leaner cut of pork next time, like pork loin.

    1. Michael Hultquist - Chili Pepper Madness

      Oh yes! This would be PERFECT for deer season! Seriously, I’d be all over that. Enjoy!!!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jamie! So good! Definitely one of my favorites. I already need to make another batch! Enjoy.

  11. 5 stars
    I gave 5 stars, because the recipe is excellent, but if Hatch peppers are available then not featuring them in this traditional Southwestern stew is a big mistake. Change your life! I like adding serranos with the Hatch green chiles unless they’re already exceptionally hot.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Dan. Yes, Hatch peppers are PERFECT for this recipe, which I mention in the post. I need to order some up soon!

  12. 5 stars
    It’s definitely the time of year for stew. Love how you roasted the peppers for this stew. I really like spicy so the hotter the peppers the better.

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