If you like green chile, you’ll absolutely love this homemade green chile stew, made with tender cuts of seasoned pork, potatoes, and plenty of that irresistible green chile flavor.
It’s the beginning of November, and the last two weeks have been COLD in New Mexico! Some parts of the state even saw snow this past week.
The late fall and winter are really the best time of year to enjoy green chile stew, don’t you think?
With the sinking temperatures, I have been thinking about green chile enough that I decided to make a warm bowl of stew this weekend.
And it didn’t disappoint! This homemade stew is warm, spicy, and so yummy.
Green Chile Stew
I like to do all of the prep work before I start cooking, so I don’t accidentally get distracted chopping veggies and burn something.
So, to make this green chile stew, start by chopping a medium onion. Peel and mince 2 cloves of garlic.
For the green chile, you’ll need 1 cup of chopped chile. If you have whole roasted green chiles, make sure the peels are removed and chop it. If you have pre-chopped green chile, you’re all set!
Cut boneless pork chops into bite-size pieces. Add 1/4 cup flour to a bowl and season with salt, pepper, and ground cumin. Toss the pork in the flour mixture.
Peel and cube 4 small potatoes.
Heat up 2 tablespoons of olive oil in a large pot. Add onions and cook until translucent, about 4 minutes. Next, add in garlic and cook an additional 30 seconds.
Add in pork and saute until browned on all sides. Add in chicken broth, green chile, and potatoes. Simmer about 30 minutes, until pork is cooked through and potatoes are tender, but not falling apart.
Dish up! Serve with tortillas or tortilla chips!
Green Chile Stew
A truly authentic New Mexican Green Chile Stew that will warm your soul.
- 1 lb boneless pork chops cut into bite-size pieces
- 1/4 cup flour
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup green chile peeled and chopped
- 4 small potatoes peeled
- 2 tbsp olive oil
- 3 cups chicken broth
Cut pork chops into bite-size pieces.
In a medium bowl, combine flour, salt, ground cumin, and pepper. Add pork to the bowl and mix to coat pork pieces.
Peel and dice onion. Peel and mince garlic. Peel and dice green chile. Peel and cube potatoes.
Heat olive oil in a large pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add in garlic and saute until fragrant, about 30 seconds. Add in pork and continue cooking until pork starts to brown.
Add chicken broth, scraping the bottom of the pan to get all of the brown bits. Add in green chile and potatoes.
Simmer about 30 minutes, until pork is cooked through and potatoes are tender (but not falling apart). Season with salt, pepper, and cumin, to taste.
How to Freeze Leftover Stew
This stew freezes well! If you want to double or triple the recipe, or just have some left, add it to a freezer-friendly glass container and place it in the freezer. It should last up to 3 months.
Do you have Pinterest followers who also love green chile? Click on the image below to save this to your favorite New Mexican food board!
Love Green Chile?
Do you love green chile? Here are some other recipes with green chile you’ll love!
Lawrence Arthur St. Amand says
do you have vegan versions
Not on my website, but this can totally be made vegan. If you skip the pork and substitute chicken broth with vegetable broth, it will still be a super tasty stew. For protein, you could add in lentils, or a plant-based meat, such as seitan.