Contest-Winning Green Chile Pork Stew

This green chile pork stew features meltingly tender pork shoulder cubes and a mildly spicy green chile base. It has just the right amount of heat and is easy enough for a weeknight meal yet impressive enough to serve to guests. If you happen to have leftovers, the flavors only improve after a night in the fridge.

Top your pork and green chili stew bowl with your favorite taco fixings. Cilantro, sour cream and tortilla chips are classic choices, but feel free to add sliced avocado, slivered jalapeño rings, hot sauce or crumbled cotija cheese. A fragrant cilantro lime rice, Mexican cornbread or homemade flour tortillas are great sides to soak up the delicious sauce.

Ingredients for Making Green Chile Pork Stew

• Pork shoulder butt roast: This cut of pork is ideal for stewing, becoming tender and flavorful as it cooks slowly. It adds a rich, meaty base to the stew.
• Onion: Sautéed onios add a sweet and savory depth to the stew, enhancing the overall flavor profile.
• Garlic: Minced garlic infuses the stew with a pungent, aromatic flavor that complements the pork and other ingredients.
• Canned tomatoes: Stewed tomatoes add a slight tanginess and a bit of sweetness to the stew, creating a balanced flavor.
• Green chiles: Canned chopped chiles bring a mild heat and distinct flavor essential for that signature green chile taste.
• Potatoes: Diced potatoes add heartiness and substance to the stew, making it a filling meal.
• Cilantro: Fresh cilantro adds a burst of freshness that brightens up the stew.
• Dried spices: Slightly smoky cumin, earthy oregano and anise-like fennel seeds round out the stew’s flavors and add depth.
• Pinto beans: Canned beans add creaminess and make the stew more substantial and nutritious.

Directions

Step 1: Brown the pork and sauté the vegetables

Sarah Tramonte for Taste of Home

In a Dutch oven, brown pork on all sides in oil over medium heat. Add onion and garlic and saute for three to five minutes. Drain the excess oil from the pot.

Editor’s Tip: Browning the pork cubes adds a lot of flavor to the stew. It’s an essential step in braising meats, so don’t rush this step.

Step 2: Simmer the stew

Sarah Tramonte for Taste of Home

Add water, tomatoes, chiles, potatoes and seasonings and bring them to a boil. Reduce the heat, cover and simmer for 45 minutes.

Step 3: Add beans

Sarah Tramonte for Taste of Home

Add the beans and cover the stew. Simmer for 20 to 30 minutes or until the meat and vegetables are tender.

Sarah Tramonte for Taste of Home

Green Chile Pork Stew Recipe Variations

• Tomatillo green chile: Replace the canned stewed tomatoes with tomatillos for a tangier flavor.
• Make it mild: If you prefer a milder stew, use fewer green chiles or mild green chiles.
• Slow cooker version: Follow the same steps but transfer everything to a slow cooker and cook on low for eight hours or on high for four hours.
• Mix up the meat: Although pork is traditional, other meats can also make a wonderful green chile. Use cubed chicken, turkey or beef instead of pork.
• Thicken the broth: Make a slurry by whisking together one tablespoon of flour and one tablespoon of water until smooth. Stir the slurry into the finished chile and cook for a minute or two until thickened.

How to Store Green Chile Pork Stew

Store the stew in an airtight container in the refrigerator for up to four days or freeze the stew in individual portions for up to three months. Microwave or reheat the stew on the stove over medium heat until warmed, stirring occasionally.

Can you make green chile pork stew ahead of time?

You can prepare the stew and store it in the refrigerator for up to three days before serving. Reheat it on the stove or in a slow cooker on low heat.

Green Chile Pork Stew Recipe Tips

Sarah Tramonte for Taste of Home

What is the difference between chili verde and green chile?

Chili verde and green chile are often used interchangeably, but some distinctions exist. Chili verde is a Mexican-style stew made with pork, tomatillos and green chiles. It often includes other ingredients like garlic, onion and cilantro. Green chile, on the other hand, can refer to any stew that uses green chiles as a primary ingredient, which may vary regionally. Green chile can include a variety of meats or even be vegetarian. It might use different green chiles like Hatch chiles or poblanos.

What cut of pork is used for stew?

The best cut of pork for stew is the pork shoulder, also known as pork butt or Boston butt. This cut is well-marbled with fat, which makes it tender and flavorful when slow-cooked. It’s perfect for braising or simmering in stews and chili, ensuring the meat becomes juicy and tender.

Where did pork green chile originate?

Pork green chile, or chili verde, is a staple in Mexican cuisine, particularly in the regions of northern Mexico. It’s celebrated for its vibrant flavors and use of local ingredients like tomatillos and green chiles. The dish has also become popular in the Southwestern United States, where it’s often made with regional variations and ingredients like Hatch chiles from New Mexico.