Recipe

Green Chili Pork Stew

Tender pork simmered with roasted green chiles, potatoes, and a bright, savory broth you will want to spoon over everything.

By Matt Campbell

•

4.8

A bowl of green chili pork stew with tender pork chunks, potatoes, and chopped cilantro on top, photographed on a warm kitchen table with tortillas nearby

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Green chili is one of those dishes that makes your kitchen smell like you know what you are doing, even if you are cooking in sweatpants and your cutting board is slightly too small. This version is my go-to: tender pork, roasted green chiles, potatoes that drink up all that brothy goodness, and enough brightness from lime to keep it from feeling heavy.

It is cozy, yes. But it is not bland or sleepy. The chiles bring that earthy, gently smoky heat, and a quick flour dusting on the pork gives the stew body without turning it into glue. Spoon it into bowls, pile it onto burritos, or do the very correct thing and eat it standing at the stove “just to taste.”

Roasted green chiles on a cutting board with charred skins and a small pile of chopped green chile, on a home kitchen counter

Why It Works

Roasting builds real flavor fast: Char on the chiles adds smoky depth without extra ingredients.
Flour-dusted pork thickens the stew naturally: You get a silky broth that clings to the meat and potatoes.
Potatoes make it a full meal: They soak up the green chili broth and turn every bite into comfort.
Bright finish: Lime and cilantro at the end keep the flavors punchy, not flat.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor gets better overnight.

Freeze: Freeze up to 3 months. Potatoes can soften a bit after thawing, but the stew is still delicious. If you want a firmer texture, you can reduce the potatoes slightly and serve with rice when reheated.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickened up in the fridge.

Common Questions

Is green chili the same as chile verde?

They are close cousins, not identical twins. In many restaurants, chile verde is a thicker, sauce-forward dish that often leans on tomatillos and green chiles. Green chili (especially in Southwestern and New Mexican-style pots) is often more brothy and stew-like, frequently with potatoes. This recipe stays in that cozy, spoonable stew lane.

What kind of green chiles should I use?

Roasted Hatch or Anaheim are classic. Poblanos are great for deeper flavor with less heat. In a pinch, you can use good-quality canned roasted green chiles. You will still get a great pot, especially if you add the cumin and finish with lime.

How spicy is this?

As written, it lands around mild to medium, but it depends heavily on your chiles. Hatch heat in particular can vary a lot by label and crop. Want milder? Use mostly Anaheim or poblanos and skip the jalapeño. Want hotter? Add a serrano or two, or stir in a pinch of cayenne at the end.

Can I make it in a slow cooker?

Yes. Brown the pork first for flavor, then add everything except lime and cilantro. Cook on low 7 to 8 hours or high 4 to 5 hours, until the pork shreds easily and the potatoes are tender. Add lime and cilantro right before serving.

What should I serve with green chili?

Warm tortillas, rice, beans, a simple shredded cabbage slaw, or a fried egg on top if you are feeling bold. It is also incredible spooned over roasted potatoes or tucked into burritos.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Sheet pan or cast iron skillet (for roasting chiles, unless using canned)
Chef’s knife and cutting board
Tongs and a wooden spoon
Measuring spoons and cups

I started making green chili when I realized it hits my favorite cooking sweet spot: low drama, high reward. It is the kind of meal you can stir with one hand while you hunt for tortillas with the other, and it still tastes like you planned ahead. The first time I nailed the balance, smoky chiles, savory pork, bright lime, I immediately thought: this is the vibe I want in my future restaurant. Food that feels like a hug, but with enough seasoning to keep you awake.

Green Chili Pork Stew

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 6

Ingredients

2 lb pork shoulder (pork butt), cut into 1-inch cubes
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
3 tbsp all-purpose flour
2 tbsp neutral oil (avocado, canola)
1 large yellow onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 tbsp tomato paste (optional, for deeper savory flavor)
2 cups roasted green chiles, peeled, seeded, and chopped (Hatch or Anaheim), or four 4-oz cans roasted green chiles
1 jalapeño or serrano, minced (optional)
4 cups low-sodium chicken broth
Up to 1 cup water or broth, as needed (for thinning)
1 lb Yukon Gold potatoes, cut into 3/4-inch chunks
1 tbsp lime juice, plus more to taste
1/2 cup chopped cilantro, plus more for serving
To serve: warm tortillas, shredded cheese, diced onion, sour cream, lime wedges

Instructions

Roast the chiles (skip if using canned): Broil or char whole green chiles on a sheet pan, turning until blistered all over. Transfer to a bowl and cover for 10 minutes. Peel, seed, and chop. (You will need about 6 to 8 medium chiles to get roughly 2 cups chopped.)
Season and flour the pork: Pat pork dry. Toss with salt, pepper, and flour until lightly coated. This helps browning and gives the stew a gentle thickness later.
Brown the pork: Heat oil in a Dutch oven over medium-high. Brown pork in batches, about 2 to 3 minutes per side, or until nicely browned. Do not crowd the pot. Transfer browned pork to a plate.
Build the base: Lower heat to medium. Add onion and cook 5 minutes, scraping up browned bits. Add garlic, cumin, and oregano and cook 30 seconds until fragrant. Stir in tomato paste if using and cook 1 minute.
Add chiles and simmer: Stir in chopped roasted green chiles and jalapeño or serrano if using. Add broth and bring to a simmer, then return pork and any juices to the pot.
Cook until tender: Cover and simmer on low for 45 minutes, stirring occasionally.
Add potatoes: Stir in potatoes. Cover and simmer 25 to 35 minutes more, until potatoes are tender and pork is fall-apart soft. If it gets too thick, add a splash of water or broth.
Troubleshoot the texture (quick and easy): Too thin? Uncover and simmer 10 to 15 minutes to reduce, or mash a few potato pieces against the side of the pot. Too thick? Stir in a little water or broth until it is back to your ideal spoonable zone.
Finish bright: Turn off heat. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime. If you want more heat, add a pinch of cayenne or minced fresh chile.
Serve: Ladle into bowls and top with cilantro, diced onion, cheese, or sour cream. Serve with warm tortillas for scooping and general happiness.