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!
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.
Bake them at 400 degrees F for 20 minutes, or until their skins blister up.
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.
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.
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.
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.
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.
Try Some of My Other Popular Soup and Stew Recipes
- Creamy Roasted Hatch Chile Soup
- Chunky Southwest Chicken Soup
- 30-Minute Sweet Potato Soup
- Cheesy Guajillo-Potato Soup
- Chicken Tortilla Soup
- Easy Taco Soup
- Sweet Pepper-Sweet Corn Chowder
- Spicy Sausage Soup
- Roasted Poblano Soup
- Carne Adovada
- Chicken Pozole
- Brunswick Stew
- Albondigas Soup (Caldo de Albondigas)
- See all of my Spicy Soups and Stews Recipes
That's it, my friends! I hope you enjoy your green chili stew! Extra pork for me, please!
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
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
Nutrition Information
Ashley Motter says
This was absolutely delicious! My husband and I will certainly add this to a regular dinner rotation! I used anaheims and poblanos.
Mike Hultquist says
Nice! Glad you both enjoyed it, Ashley! Very happy to hear!
Ruth Stephens says
This sounds so good. I would like to make this and take camping. Do you think it would freeze well?
Mike Hultquist says
Ruth, absolutely. This freezes nicely. Enjoy!
Sheri says
This was absolutely A M A Z I N G I used poblano and green peppers. I did sneak in a cup of shredded zucchini and a cup of spinach since my husband had a bone marrow transplant 2 months ago and he needs nutrients. I also used ground pork sausage. Keep in mind I had to do things for my husband who went thru Chemo. When he asks for things I cook! Again the spice was perfect. Thank u so much for posting this recipe
Mike Hultquist says
Great to hear, Sheri! Very happy you enjoyed it. Smart move sneaking in the veg! Best to your husband.
Jarrod says
This is delicious! I added a couple tomatillos with the peppers while they roasted in the oven.
pam johnson says
Absolutely deeeelish and so easy to put together! You can garnish it with crumbled tortilla chips for a bit of crunch and add grated cheese if you wish.
I added a bit of beer to it just cuz I felt like messing around.
My roasted peppers came from the grocery store. So......... the whole dish was easy peasy! Yum!!
Mike Hultquist says
Excellent! Yes, I love the crumbled tortillas, and beer! I love cooking with beer in stews and chilies. Glad you enjoyed it!
Lisa says
Can you make this in a slow cooker?
Mike Hultquist says
Lisa, yes. Just follow the recipe through step 7, then add everything to the slow cooker and cook on high for 3-4 hours or low for 7-8, or until the meat is very tender.
Jeff Pavlowski says
Hi, I will be making this, but will be using chuck cause I can't find no shoulder, only can get pork butt and those are usually not less that 6lbs. I will make it again maybe later in the year, is there another form of pork that I can use? Thanks.
Mike Hultquist says
Jeff, pork butt is ideal for this recipe. You can always cut it in half and freeze the remainder for another use. Otherwise, consider leg, or beef chuck. Any tougher cut of meat that benefits from low and slow cooking is good. Enjoy!
Erin Witham says
Can red chiles be used instead of green or a combination thereof?
Mike Hultquist says
Absolutely, Erin. The recipe works the same and tastes great!
Jean Barkas says
Your Green Chilie Stew looks really good either way I'm going to make this, but can you do this in a slow cooker? Thank you for sharing your recipe
Mike Hultquist says
Absolutely, Jean. Just brown things up, then add to your slow cooker and cook on high 2-3 hours or low 4-6 hours, or as needed until the pork is nice and tender to your liking. Enjoy!
TDur says
Delicious and very spicy! Husband & I are really enjoying this recipe. I used pablano, serrano, jalapeno, and 1lb tub of hot roasted hatch green chilis (also added cayenne and red pepper flakes). Since I didn't use carrots, I added 1/2 can of diced tomatos. Flavors are great!
Mike Hultquist says
Awesome to hear! Very happy you enjoyed it! An outstanding selection of chilies. =)
Lara says
I want to make this recipe but not sure that I can get fresh chili's. Can i substitute with jarred Hatch Chili's and if so, how much would I use?
Mike Hultquist says
Lara, you can use canned, no problem. I would use 2 pounds of jarred for this. Let me know how it turns out for you.
Chris says
Exquisite comfort food! Made this tonight and it was so delicious. I used half Anaheim, half poblanos and threw in 2 serranos. I also used pork loin and it was very tender and not the least bit dry, so no worries. Thanks for a keeper!
Mike Hultquist says
Awesome! Glad you enjoyed it, Chris!
Annette says
Made this for a special birthday dinner & everyone loved it. I did season the meat overnight, sautéed the following day adding everything except the potatoes & carrots. Final day added the potatoes & carrots with lots of cilantro. Was so delicious & flavorful. This was my first recipe from your site & will definitely be making more! Do think I will use pork loin next time, as cutting all the pork shoulder was a chore. Do wish I had ready access to Hatch chilis-used poblanos, Anaheim & jalapeños!
Mike Hultquist says
Glad you enjoyed it, Annette! Thanks for sharing!
Tamara Crouse says
Not giving a rating..only reply to comment.
Just had another pork stew from another site and used pork loin in cubes rather than the pork shoulder called for. Big mistake. Maybe pork tenderloin would be ok?? It was tender, but texture was very dry. Cutting up shoulder just might be well worth our time…lol
I have not made this recipe, but plan to. As written!!
Mike Hultquist says
Enjoy, Tamara!
Cheryl says
Just made this yesterday, and it is OUTSTANDING. To be conservative on the heat factor for my first try and not finding many mild peppers (except green bell, the one pepper I don't like), I reduced the chili powder and used cubanelle, poblanos, yellow bell, banana, pepperoncini, and (here's cheating), tomatillos to produce enough and the level of heat I wanted. Also, I left the skins on, as I like them. It is just a bit below the right level of heat for me, but I LOVE it. Thank you, thank you, thank you.
Mike Hultquist says
Nice!!! Thanks, Cheryl. VERY HAPPY you were able to adjust to exactly to your heat/spice preference. Perfection! That's my goal here.
Nancy Murphy says
Don't know if I posted before... This is the best recipe I have tried in a long, long time. Awesome.
Mike Hultquist says
Awesome to hear, Nancy! VERY happy you enjoy it that much! Must make another batch soon!
Viola T says
I made this today. I used Poblano and Anaheim chilies. absolutely delicious! Restaurant quality flavor!
Angela says
Delicious!
Mike Hultquist says
Thanks, Angela! Glad you enjoyed it!
David Kollen says
Why doesn't this recipe come up when I use the website index and select pork as the ingredient? I had to make a Google search?
In general, I don't like the new recipe search as well as the old method on the website.
Thanks
Mike Hultquist says
Thanks for the feedback, David. It is a new search, and the engineers are working to improve it. I hope very soon! Also, though, I had not added it to the "Pork" category, but to soups/stews. I have updated the category. Sorry about that!
Carla Terry says
I made this in my slow cooker/crockpot. It is just my husband and I, so I halved the recipe. I used the Hatch green chilies and it turned out really good. A little hot for me, but just right for my husband. I roasted the peppers and took the skins off and then just chopped and dumped everything in my slow cooker and cooked on low for about 6 hours. The pork was so tender and the flavors melded nicely. I even used carrots out of my garden! Thank you for the recipe!
Mike Hultquist says
Awesome! Glad you enjoyed it, Carla!
Cindy says
Great recipe, great tasting stew. We added a dollop of sour cream and cubed avocado. Sooo good.
Mike Hultquist says
Glad you enjoyed it, Cindy!
BQ says
Do you simmer covered or uncovered?
Michael Hultquist - Chili Pepper Madness says
BQ, I cover it, but will remove the lid if I need to reduce the liquid a bit. I hope you enjoy it. This is one of my very favorites.
shawn says
Excellent
Michael Hultquist - Chili Pepper Madness says
Thanks, Shawn!
Judy says
This is my exact recipe except I use fire roasted tomatoes instead of carrots . I had this with carrots in Santa Fe, NM and it was wonderful, too.
Michael Hultquist - Chili Pepper Madness says
I love it!
Carol Treppler says
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!
Michael Hultquist - Chili Pepper Madness says
Very nice! Sounds wonderful.
Janet Bradley says
Instead of regular green peppers, could I possibly add a can or 2 of Diced Green Chiles (Fire Roasted)?
Thanks, Janet
Michael Hultquist - Chili Pepper Madness says
You surely can, Janet! Enjoy.
John says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, John. Thanks. Yes, this is one of my favorites for sure. Always SO GOOD.
Thomas says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Thomas! I appreciate it. Hopefully the kids will like it better next time.
Debbie L says
This was delicious and even better the next day. The pork was very tender. Very happy with the outcome :). Another amazing recipe!! Thank you!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Debbie!!
Jo says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Jo! Sounds wonderful! I'm very happy you enjoyed the recipe. One of my favorites for sure.
b says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, B. Super happy you enjoyed it! One of my favorites for sure. YUM!!
Jérémie says
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 😉
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. Yep, very slight variations in the fixins, but easily "fixed"! Haha, glad you enjoyed it!
Charlotte says
Looks like you don't get rid of the pepper seeds? Do you prefer with?
Michael Hultquist - Chili Pepper Madness says
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.
Christina says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect, Christina! I love the char! That's how I did mine, actually. Very nice. Glad you enjoyed it!!
moose says
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.
Michael Hultquist - Chili Pepper Madness says
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.
jimAND ROSE nashwinter says
Love it??Its deer season now and will make it with deer and pork??lots of spicy peppers?Will forward to my sons and daughters??They are country folk;
Michael Hultquist - Chili Pepper Madness says
Oh yes! This would be PERFECT for deer season! Seriously, I'd be all over that. Enjoy!!!
jamie parisi says
Looks awesome as always, Im going to make this over the holiday
Michael Hultquist - Chili Pepper Madness says
Thanks, Jamie! So good! Definitely one of my favorites. I already need to make another batch! Enjoy.
Dan says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan. Yes, Hatch peppers are PERFECT for this recipe, which I mention in the post. I need to order some up soon!
Jill says
Oven roasting chili peppers is such a great way to add flavor. I love making chili with pork too.
Michael Hultquist - Chili Pepper Madness says
Yes! I agree 100%. Thanks, Jill!
Jacqueline Debono says
Now I'm dying to make this stew! I love spicy dishes and slow cooked stews so this recipe ticks a lot of boxes for me!
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks, Jacqueline.
Ellen says
Pinning this for our next cold snap. This looks so warm, comforting and tasty!
Eden | Sweet Tea and Thyme says
So delicious and comforting! Perfect for this cold weather.
Michael Hultquist - Chili Pepper Madness says
Yes! This will warm you up for sure!
Stephanie says
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.
Michael Hultquist - Chili Pepper Madness says
I agree wholeheartedly!