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Green Chile Stew is a hearty Southwestern comfort food made with tender pork, potatoes, onions, and plenty of roasted green chiles simmered together in a rich, flavorful broth. Popular throughout New Mexico, this rustic stew is known for its bold chile flavor, satisfying texture, and ability to warm you from the inside out.
My Green Chile Stew recipe is loaded with 17 freshly roasted green chiles, fall-apart tender pork shoulder, and creamy potatoes that soak up every bit of that incredible flavor. The result is a deeply savory stew with just the right balance of smoky chile heat and comforting richness.
If you love cozy one-pot dinners, be sure to try my Pork Stew, Pozole Verde, my unique Chicken Posole, or Cowboy Stew next. You can also browse all my favorite hearty recipes in my Stew Recipes collection.
✨ Before You Begin
✨ Roast your green chiles first. Freshly roasted green chiles provide the best flavor and are worth the extra effort. Hatch chiles are traditional, but Anaheim peppers work well too.
✨ Choose pork shoulder. Pork shoulder becomes wonderfully tender during the long simmer and gives the stew its rich, hearty texture.
✨ Cut the potatoes evenly. Similar-sized pieces cook at the same rate and help create a stew with the perfect consistency.
✨ Don’t rush the simmer. The longer, gentle cooking time allows the pork to become fall-apart tender and gives the chiles time to flavor the entire broth.
✨ Adjust the heat level to your taste. Green chiles can vary quite a bit in spiciness, so taste as you go and add extra chiles if you’d like more heat.
✨ This stew tastes even better the next day. The flavors continue to develop as it sits, making leftovers especially delicious.
Green Chile Stew Ingredients + Key Notes
✨ Poblano Chile Peppers: Poblanos are generally mild, but because this recipe uses a generous amount of chiles, the finished stew still has a pleasant kick. Most of a pepper’s heat is concentrated in the seeds and ribs, so remove them for a milder stew or leave some behind if you enjoy extra spice.
✨ Jalapeños: Jalapeños add another layer of chile flavor and heat. As with the poblanos, the seeds and ribs contain most of the spice. For a hotter stew, swap the jalapeños for serrano peppers.
✨ Pork Shoulder: This is the best cut for green chile stew. It starts out tough but becomes incredibly tender and flavorful after simmering low and slow.
✨ Salt & Pepper: Simple seasonings that enhance the rich pork flavor and allow the green chiles to shine.
✨ Oil: Use any neutral-flavored oil, such as vegetable, canola, or avocado oil, for browning the pork and vegetables.
✨ White Onions: White onions are commonly used in Southwestern and Mexican cooking. They have a sharper, slightly more pungent flavor than yellow onions and add wonderful depth to the stew.
✨ Fresh Garlic: Fresh garlic is essential here. Jarred minced garlic can have a muted or slightly acidic flavor that doesn’t compare to freshly minced cloves.
✨ All-Purpose Flour: A small amount of flour helps create body in the broth and gives the stew its hearty texture.
✨ Chicken Broth: Low-sodium chicken broth allows you to control the final seasoning level while building a rich, flavorful base.
✨ Russet Potatoes: Russets are ideal for this recipe. As they simmer, their edges soften and break down slightly, naturally thickening the broth while creating those creamy bites of potato that make this stew so comforting.
🥣 How To Make Green Chile Stew
✨ Roast the chiles. Place the poblano peppers and jalapeños under the broiler or over an open flame until the skins are blackened and blistered. Transfer them to a bowl and cover for about 10 minutes. Once cool enough to handle, peel away the skins, remove the stems, and scrape out the seeds and ribs if you’d like a milder stew. Chop the peppers and set aside.
✨ Brown the pork. Season the pork shoulder generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the pork in batches until nicely caramelized on all sides. Transfer the pork to a plate.
✨ Build the flavor base. Add the onions to the pot and cook until softened. Stir in the garlic and cook just until fragrant. Sprinkle the flour over the vegetables and cook for about a minute, stirring constantly.
✨ Add the broth and chiles. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the chopped roasted chiles, then return the pork and any accumulated juices to the pot.
✨ Simmer until tender. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook until the pork is becoming tender and the flavors have melded together.
✨ Add the potatoes. Stir in the russet potatoes and continue simmering until the potatoes are fork-tender and the pork is fall-apart tender. The potatoes will soften around the edges and naturally thicken the broth.
✨ Finish and serve. Taste and adjust the seasoning with additional salt and pepper as needed. Ladle the hot stew into bowls and serve with warm tortillas, crusty bread, or your favorite Southwestern toppings.
⭐ Pro Tips
⭐ Experiment with different green chiles. I love the combination of poblano peppers and jalapeños because they create the perfect balance of flavor and heat. If you’d like to customize the spice level, here are a few excellent alternatives:
- Hatch Chiles: Grown in New Mexico’s Hatch Valley, these famous peppers have a heat level similar to poblanos and are prized for their unique balance of sweetness, smokiness, and gentle heat.
- Cubanelle Peppers: Also known as Italian frying peppers, these are mild, slightly sweet peppers that add flavor without much heat.
- Anaheim Chiles: Mild and slightly fruity, Anaheim peppers are a great choice if you prefer a gentler green chile flavor.
- Serrano Peppers: If you love spicy food, serranos bring significantly more heat than jalapeños while still providing wonderful fresh chile flavor.
⭐ Make it ahead if possible. Like many soups and stews, Green Chile Stew tastes even better the next day. As the stew rests in the refrigerator, the pork, potatoes, broth, and chiles have time to meld together, creating a deeper, richer flavor with absolutely no extra work.
⭐ Brown the pork well. Taking the time to develop a deep golden crust on the pork adds layers of savory flavor that carry through the entire stew.
⭐ Control the heat level. Removing the seeds and ribs from the peppers creates a milder stew, while leaving some behind adds extra spice. This is an easy recipe to customize for your family’s preferences.
⭐ Don’t overcook the potatoes. Add them after the pork has had time to simmer so they become tender without completely breaking apart. The goal is creamy potatoes that still hold their shape.
🌶️ How To Roast and Peel Green Chiles
✨ How To Roast Peppers In The Oven
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Arrange the peppers in a single layer on the prepared baking sheet.
- Roast for 35-40 minutes, turning once halfway through, until the skins are blistered and blackened.
- Immediately transfer the peppers to a bowl and cover tightly with plastic wrap, or place them in a sealed plastic bag.
- Let the peppers steam for 10-15 minutes.
- Working with one pepper at a time, peel away the loosened skin and discard.
✨ How To Roast Peppers On A Gas Stovetop
This is my favorite method because it creates incredible smoky flavor. Since this recipe uses a large quantity of peppers, I usually use the oven method for convenience.
- Turn a gas burner to high heat.
- Place the peppers directly over the flame.
- Using tongs, rotate the peppers as they char, blister, and blacken on all sides.
- Once fully charred, transfer the peppers to a bowl covered with plastic wrap or a sealed plastic bag.
- Allow them to steam for 10-15 minutes.
- Peel away the skins and discard.
✨ How To Peel Green Chiles
Steaming the peppers after roasting is the secret to easy peeling. As the peppers rest, moisture loosens the skins, making them easy to remove.
- After steaming, remove one pepper at a time from the bowl or bag.
- Use your fingers or the tip of a paring knife to gently lift and pull away the skin.
- Slice the pepper in half lengthwise.
- Remove and discard the stem, seeds, and ribs.
- Dice the peeled peppers and use as directed in the recipe.
⭐ Pro Tip: Wear disposable gloves when handling hot peppers, especially jalapeños or serranos. The oils can linger on your skin and cause irritation if they come into contact with your eyes or face.
Storing + Freezing + Make-Ahead
Storing: Allow the Green Chile Stew to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors continue to develop as it sits, making the leftovers even better.
Reheating: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew has thickened in the refrigerator, add a splash of chicken broth to loosen it.
Freezing: This stew freezes beautifully. Cool completely, transfer to freezer-safe containers, and freeze for up to 4-6 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Roast, peel, and chop the peppers up to a day in advance and store them in the refrigerator. You can also cube the pork and chop the onions ahead of time to make assembly even faster. For the best flavor, consider making the entire stew a day ahead—the flavors become even richer and more developed overnight.
What to Serve with Green Chile Stew
Fresh + Crisp Sides: Balance the rich, hearty stew with something cool and refreshing like 1905 Salad, Southwest Salad, Pineapple Coleslaw, or Mexican Corn Salad.
Southwestern Favorites: Lean into the Southwestern flavors with Charro Beans, Mexican Rice, Baked Mexican Street Corn Casserole, or a simple side of warm flour tortillas.
Cozy Breads: Nothing beats soaking up that flavorful broth with Jalapeño Cornbread (with bacon), Mexican Cornbread, or warm Cheddar Biscuits.
Cool Toppings: Set out bowls of shredded cheese, sour cream, diced avocado, sliced green onions, fresh cilantro, and lime wedges so everyone can customize their own bowl.
Sweet Finishes: Round out the meal with Strawberry Tres Leches Cake, Churro Cheesecake, Fresas con Crema, or a Biscochitos for a cool, refreshing finish.
✦ Frequently Asked Questions
✦ What is the difference between green chile and green chili stew?
The terms are often used interchangeably, but technically “chile” refers to the pepper itself, while “chili” is the more common American spelling. No matter how you spell it, this hearty pork and potato stew is a Southwestern classic.
✦ Can I use Hatch chiles in this recipe?
Absolutely! Hatch chiles are one of the most traditional peppers used in New Mexico-style green chile stew. They add a wonderful balance of earthy sweetness, smokiness, and heat.
✦ What cut of pork is best for green chile stew?
Pork shoulder is the best choice because it becomes incredibly tender during the long simmer. The marbling also adds richness and flavor to the broth.
✦ Is green chile stew spicy?
The heat level depends on the peppers you use and whether you leave in the seeds and ribs. For a milder stew, remove them completely. For more heat, leave some in or substitute serrano peppers for the jalapeños.
✦ Can I make green chile stew in advance?
Yes! In fact, many people think it tastes even better the next day. As the stew rests, the flavors have more time to meld together and become even richer.
✦ Can I use canned green chiles instead of fresh peppers?
Fresh roasted peppers provide the best flavor, but canned green chiles can work in a pinch. The stew won’t have quite the same depth or smoky flavor, but it will still be delicious.
Still have questions? Leave them in the comments below, and I’ll do my best to help!
More Hearty Stew Recipes
Beef Stew: A classic comfort food loaded with tender beef, potatoes, carrots, and a rich savory broth.
Slow Cooker Beef Stew: Let the crockpot do the work while beef and vegetables simmer into a hearty, family-friendly dinner.
Meatball Stew: Tender homemade meatballs simmer in a rich, savory broth with hearty vegetables for a cozy, family-friendly stew that’s pure comfort food in every spoonful.
Hamburger Stew: An easy weeknight favorite made with ground beef, potatoes, vegetables, and a deeply flavorful broth.
Guinness Beef Stew: Tender chunks of beef slowly simmered with Guinness stout for incredible depth and richness.
Chicken Stew: A cozy one-pot meal filled with tender chicken, vegetables, and a comforting homemade broth.
Tried This Recipe?
I’d love to hear how your Green Chile Stew turned out! Leave a comment and a ⭐⭐⭐⭐⭐ star rating below to let me know what you thought.
Did you make it with Hatch chiles, add extra heat, or put your own spin on it? Share your tips and variations—I love seeing how you make these recipes your own!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Green Chile Stew
Ingredients
- 15 poblano chile peppers
- 2-4 jalapeños
- 3.5-4 pounds pork shoulder, cut into 1 inch chunks
- salt + pepper
- 3 tablespoons, (plus more if needed) vegetable oil
- 1 1/2 cups yellow onions diced
- 2 tablespoons garlic minced
- 3 tablespoons flour
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 6 cups chicken broth, I used low sodium
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 large russet potatoes, peeled and chopped into ½ inch pieces
Optional Cornstarch Slurry
- 2-3 tablespoons cornstarch
- 1/2 cup cold water
Instructions
- Preheat oven to 400ºF (204ºC). Line a baking sheet with aluminum foil.
- Arrange peppers (15 poblano + 2-4 jalapeños) on the baking sheet, and roast, turning once, for 35-40 minutes or until skins are blackened.
- Remove from oven and immediately place peppers in a bowl covered with plastic wrap or place in a plastic bag and seal. Allow peppers to steam for 10-15 minutes. Remove peppers, one at a time, leaving the rest in the bag until ready to peel. Peel pepper and discard skins; set aside peeled peppers.
- Slice peeled peppers in half, remove seeds and ribs, and dice the peppers.
- Add the cubed pork (3.5-4 pounds) to a mixing bowl and toss with 2 teaspoons salt and 1 teaspoon black pepper.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven, or large heavy bottom pot. Brown the pork in batches so as not to crowd the pan, over medium-high heat. Transfer the browned pork to a plate. Repeat with the remaining pork, seasoning the second batch, as above with salt and pepper. Remove and discard all but 2 tablespoons of oil.
- If you don't have 2 tablespoons of oil in the pot, make up the difference with more vegetables. Add onion (1 1/2 cups) and sauté over medium-low heat until translucent.
- Add garlic (2 tablespoons) and continue to sauté until fragrant, about 1 minute. Sprinkle flour (3 tablespoons) over the sautéd onion and garlic mixture. Continue to cook, over medium heat, whisking constantly, for about 1 minute.
- Dissolve the chicken flavor Better Than Bouillon (1 heaping tablespoon) in a 1/2 cup boiling water.
- Add dissolved Better Than Bouillon, chicken broth (6 cups), cumin (2 teaspoons), oregano (1 teaspoon), 1 teaspoon salt, browned pork, and chopped chiles. Scrape up all the brown bits from the bottom of the pot as you go. Bring to a boil, then immediately reduce heat and maintain a gentle simmer, with the pot partially covered, until the pork becomes tender, about 60-90 minutes,
- Stir in the potato chunks and continue to simmer until they're fork tender, 20-30 minutes. Adjust seasoning.
- If you'd like the stew thicker, whisk 2-3 tablespoons of cornstarch with cold water then pour it into the stew. Stir constantly, so the slurry doesn't clump until the stew is thickened. Serve.
Fans Also Made:
Notes
- Green Chiles: I love this stew made with poblano and jalapeños chilies. For me, this combo of chilies creates the perfect flavor. There are other green chilies you can experiment with depending on your tolerance and preference of spice and heat. Here are a few to consider:
- The Famous Hatch Chiles: These peppers are grown in New Mexico, in the Hatch Valley. The heat level is similar to that of a poblano chile. Many people believe this pepper has the perfect balance of sweetness and spice.
- Cubanelles: These are considered sweet peppers with their heat level varying between mild to moderate. They generally aren’t a very hot pepper. They’re also called “Italian frying peppers” and “Cuban peppers.”
- Anaheim Chiles: These are generally considered mild chiles and they have a mild fruity sweetness. They’re often eaten raw.
- Serrano Peppers: These are often found in Mexican and Central American recipes. They’re considered a spicy pepper, being about 3 times as hot as jalapeños.
- Best Flavor Booster: As with most soup and stew recipes, this stew is even more delicious when you make it a day or two ahead. As it sits in the fridge, all the flavors marry and mingle and are significantly improved. More flavor and with literally no extra effort is a sure win in my books.
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It looks delicious! I only wonder about freezing leftovers: do you leave the potatoes in it? I have a bad experience with frozen cooked potatoes. They change and taste like lumps of flour after being frozen. Any tips on how to safely freeze them?
Hey Peter. If you don’t like the texture of cooked then frozen potatoes, I’d suggest you leave them out, freeze, then add them back.
You’re a woman after my mom’s own heart. Russets were her favorite potato, too. For the same reason you mentioned. Haven’t made this recipe yet, but we’re adding several of your stews to our meal plan for the next month. Can’t wait!
Hi, Tonya! Thank you so much for your kind words.
I hope you’ll like the stews 🙂
Wonderful recipe! Super flavorful and the pork is so tender, yummy! I did wait to serve up a bowl (for lunch today) as you noted the flavors do well to get acquainted overnight. Good typ. TY!! 😀