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!
Green Chili Stew Recipe with Pork
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.
Storage & Leftovers
Storing your Green Chili Stew with Pork in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly.
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
NOTE: This recipe was updated on 11/27/20 to include new information, photos and video. It was originally published on 2/6/19.
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!
Lisa says
I found pork stew meat in the store. The fat in it makes the meat tender and you don’t have to break down a pork butt
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!