Green Chile Stew

This green chile stew is loaded with 17 freshly roasted green chiles, tender, slow-cooked chunks of pork, and plenty of soft potatoes. It’s hearty, comforting, and truly packed with flavor. This just may become your favorite stew recipe!

If you love comforting stews and soups as much as we do, I hope you’ll try my cowboy stew, pork stew, pozole verde, and my unique chicken posole next!

Green Chile Stew Ingredients

• Poblano Chile Peppers: These peppers are considered to be mild in spice and heat. That said, with so many chiles in the recipe, there will be heat. Most of the heat in any type of peppers is contained in the interior seeds and ribs. You can remove them all to keep the heat down or add as much of them as you’d like if you fancy the heat!
• Jalapeños: Again, moderate the heat of the stew by how you prep the jalapeño. The ribs and seeds of the pepper contain virtually all the heat.  You can also use serrano chiles instead of the jalapeños to increase the heat level.
• Pork Shoulder: This relatively tough cut of meat turns fall-apart tender with low and slow cooking,
• Salt & Pepper
• Oil: Any neutral flavored oil will do.
• Onions: White onions are used most often in Mexican cooking rather than yellow onions. White onions are considered to have a stronger “onion” flavor and to be a bit spicier and more pungent
• Garlic: Please use fresh garlic. The stuff that comes in already minced in a jar is preserved in a liquid that completely changes the flavor!
• Flour: All-purpose flour.
• Chicken Broth: I use low sodium so I can control the overall sodium in the recipe better.
• Russet Potatoes: My favorite potato in the whole wide world. I love how russets, when slow-cooked in soup and stew, break down around the edges and become tender and thicken the soup or stew.

Tips

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.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This pork green chile stew will keep in the fridge for up to 4 days.
• Can You Freeze This? Yes. Store this green chile stew with pork in an airtight container and place in the freezer for up to 4-6 months.
• Make-Ahead Tips: Prepare the peppers a day ahead and cut up the pork.
• Food Safety: If you’d like more info on food safety check out this link. I use ham stew’s food safety for this green chile stew with potatoes recipe.

How To Oven Roast Peppers

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. 
2. Arrange peppers on a baking sheet, and roast, turning once, for 35-40 minutes or until skins are blackened.
3. 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.
4. Remove peppers, one at a time, leaving the rest in the bag until ready to peel. Peel peppers and discard skins; set aside peeled peppers.

How To Roast Pepper On A Gas Stovetop

This is my favorite way to roast chiles. Because this recipe calls for 17 peppers, I generally use the oven method, above to get the job done more quickly.

1. With the flame on high, place the peppers directly on the burner of the stove. The peppers will blacken, blister, and pop. Don’t allow the peppers to cook to ash.
2. When one side of the pepper is charred completely, use tongs to turn it. Continue turning until the entire pepper is charred.
3. 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.
4. Remove peppers, one at a time, leaving the rest in the bag until ready to peel. Peel peppers and discard skins; set aside peeled peppers.

How To Peel Peppers

The reason you place the roasted peppers in a bag or covered bowl is that when you do this, The warm peppers release their moisture in the enclosed bag and virtually steam the skins off themselves. Use the tip of a paring or steak knife to help grab and edge of the skin and pull. You can also wrap the stem end with a clean dish towel to better grip the pepper.

1. 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.
2. Remove peppers, one at a time, leaving the rest in the bowl or bag until ready to peel. Peel peppers and discard skins
3. Slice peppers in half, then remove and discard the seeds, and ribs; set diced peppers aside.

How To Make Green Chile Pork Stew

1. Arrange peppers on the baking sheet
2. Roast until the skins are blackened.
3. Remove the peppers from the oven then place it in a plastic bag and seal. Peel pepper and discard skins
4. Dice the peppers.
5. Brown the pork in batches. Set aside.
6. Add onion and sauté.
7. Add garlic and continue to sauté. Sprinkle flour over the sautéd onion and garlic mixture.
8. Add dissolved Better Than Bouillon, chicken broth, cumin, oregano, salt, browned pork, and;
9. Add chopped chiles. Boil. Stir in the potato chunks and simmer.
10. Serve.

***See the full instructions below.

Serving Recommendations

I love to serve this with my jalapeno cornbread,  Southern cornbread, or warm corn tortillas, and my southwest salad on the side.

More Stews and Goulashes

• Stove Top Beef Stew
• German Goulash
• Meatball Stew
• Hamburger Stew
• Instant Pot Beef Stew
• Hungarian Stew
• Slow Cooker Beef Stew

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Green Chile Stew

Our green chile stew features fall apart tender chunks of pork, creamy bites of potato, and incredible green chile flavor.

Prep Time40 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time2 hours hrs 20 minutes mins

Servings: 8 -10 servings

Author: Kathleen

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:

• 
  Brunswick Stew
• 
  Chicken Stew
• 
  Guinness Beef Stew
• 
  Shipwreck Stew

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Notes

1. 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.
2. 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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