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.
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!!