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.
Elizabeth says
Question: Rather than roasting peppers, what would be the measurement of diced, frozen roasted green chiles?
Mike Hultquist says
Elizabeth, the recipe calls for 2 pounds, so 2 pounds of frozen is ideal, or roughly 8 cups, though you can use only 6 if you'd like. Let me know how it turns out!
Jill says
Made this tonight for the first time at the suggestion of a good friend. It was delicious! I used 4 poblanos and 4 Anaheims. I also substituted a can of pinto beans for the potatoes after realizing I forgot to buy them at the store. It was tasty and received rave reviews from my guests.
Mike Hultquist says
So great to hear, Jill! Thank you!
Holly says
Hi Mike,
Have you ever tried this in the pressure cooker? Sounds delicious! Thanks!
Mike H. says
No but you could also make this recipe in a slow cooker. 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.
Ryan says
Do u leave the seeds and ribs in the peppers?
Mike H. says
You can remove the seeds if you want. I usually remove them from peppers that have a LOT of seeds. And as the heat is in the whitish innards, you can remove those, too - it is up to your heat preference!
S Perry says
Planning to make this soon! Do you simmer for 90 minutes covered or uncovered?
Thanks,
Mike Hultquist says
I cover it, but will remove the lid if I need to reduce the liquid a bit for a thicker stew. I hope you enjoy it!
Carl says
Fantastic!! Highly recommend. Such a full bodied flavor.
I made it a bit spicy and will be altering the pepper mix next time. (I used 2 each: Poblano, serrano, and Anneheim.).
I also substituted 1 large zucchini for the carrots.
Mike Hultquist says
Glad you enjoyed it, Carl! I need to make this again soon. =)
Dave says
The flavors in this stew are magnificent! Best stew I have ever tasted. Well done Mike!
Mike Hultquist says
Great! Thanks, Dave!
Rex Christensen says
This is awesome
Mike Hultquist says
Thanks, Rex!
Tamika says
made this pretty good
Mike Hultquist says
Glad you enjoyed it.
Celia says
I made this tonight and it was HUGE hit -- three of us polished off almost an entire batch! I made it with mostly poblanos (because I love them) and a few cubanelles, because that's what I was able to find at the market. Because we have mixed tolerance for heat in this house, I cut the chili powder in half. I didn't add the potatoes and carrots until after 1 and 3/4 hours of simmering, and then simmered for another 45 minutes. It was perfect. I think next time I will keep the chili powder at 1 Tbsp but try to increase the heat with some hotter peppers. I might also try to make it with canned chilis to save time, and see how it compares! Thank you!
Mike Hultquist says
Boom!! Awesome, Celia! VERY happy you enjoyed it! I genuinely appreciate you sharing this! Cheers! =)
Melanie says
I’ve made this as written twice. Great flavor, whole family loves it! Thank you!
Patti Beauchamp says
Can you use a whole roasted pork shoulder instead of browning smaller pieces? I’m making it for a crowd and that would decrease the prep time considerably. Thanks
Mike H. says
Yes, Patti, you can definitely use a whole roasted pork shoulder. Just be mindful of the cooking times and temperature to ensure the pork is tender and safe to eat. Enjoy!