Here’s a classic Green Chile Pork Stew recipe—rich, flavorful, and packed with tender pork and roasted green chiles. This is a staple in Southwestern and New Mexican cuisine.
Green Chile Pork Stew
Servings: 4–6
Ingredients:
- 2 lbs pork shoulder or pork butt, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2–3 cups roasted green chiles (mild or hot, peeled, seeded, and chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne (optional)
- 4 cups chicken or pork broth
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Brown the pork:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season pork cubes with salt and pepper.
- Brown pork on all sides, then remove and set aside.
- Sauté aromatics:
- In the same pot, sauté onions until translucent.
- Add garlic, cumin, paprika, oregano, and cayenne; cook 30 seconds until fragrant.
- Build the stew:
- Return pork to the pot.
- Add green chiles and broth, scraping up any browned bits from the bottom.
- Bring to a simmer, cover, and cook for 1–1.5 hours until pork is tender.
- Add vegetables:
- Add potatoes and carrots. Simmer another 20–25 minutes until veggies are tender.
- Finish:
- Stir in lime juice and adjust salt/pepper to taste.
- Garnish with fresh cilantro before serving.
✅ Tips:
- Roast your own green chiles for maximum flavor, or use canned roasted green chiles in a pinch.
- For extra depth, add 1 tablespoon of masa harina (corn flour) mixed with water to thicken the stew slightly.
- Serve with warm tortillas, rice, or cornbread.
I can also give you a slow cooker version that’s almost hands-off and makes the pork incredibly tender while infusing the stew with smoky chile flavor.
Do you want me to provide that slow cooker version?
