Green Chile Pork Slow Cooker Stew
Looking for a hearty and flavorful meal? Look no further than this mouth-watering Green Chile Pork Slow Cooker Stew. Packed with bold flavors and easy to make, it’s a crowd-pleasing dish that will have everyone asking for seconds. So why wait for the weather to turn cool? Enjoy a batch of this flavorful New Mexico green chile stew (chile verde recipe) any time of the year!
Add some warmth to your family meals with this tasty Green Chile Pork Stew recipe that’s loaded with Hatch Green chiles, pork, potatoes, and spices. And it makes a great bowl of comfort to warm the soul and fill the belly with goodness.
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This Hearty New Mexico Green Chile Pork Slow Cooker Stew will warm up your fall and winter nights. It’s bursting with the bold flavors of Hatch green chiles, tender pork shoulder, potatoes, and savory spices, this Chile Verde recipe is a comforting, soul-warming dish perfect for cozy family dinners or gatherings. Made effortlessly in a slow cooker, it’s easy to prepare and pairs wonderfully with tortillas or cornbread.
One thing that I miss about New Mexico is the abundance of fresh green chiles We lived near Hatch New Mexico for several years and reaped the benefit of fresh Hatch Green Chiles every fall.
These chile roasters are all over town during harvest, even at Walmart and our local grocery stores. They place the fresh chiles into the drum of the roaster and a burner is lite. The roaster drum tumbles the chiles past the open flame. The smell of roasting green chile is heavenly and just hangs over the entire area…
When the chiles are roasted, the flame is turned off and the drum continues to turn so most of the seeds and skins fall off. We pack them in a big trash bag to take home to separate and freeze. We separate our fresh chiles and freeze them with our Foodsaver Vacuum Sealer. This way we have fresh green chiles in our freezer all year for such things as our Chile Verde recipe.
The aroma of roasting green chile is heavenly and just hangs over the entire area and is one of my all-time favorite smells. We would buy a gunny sack full of fresh green chiles and have them roasted on the spot. We use them to make our amazing chile pork stew plus many others.
Our Green Chile Pork Slow Cooker Stew is not only delicious, but it also brings back memories of harvest season in New Mexico. From roasting chiles to enjoying a warm bowl of this savory stew, let the flavors and aroma transport you to the Land of Enchantment.
Green Chile Pork Slow Cooker Recipe:
Ingredients:
- 3 lbs Pork shoulder cut into 1/2 inch cubes
- 1-2 tablespoons olive oil
- 6-7 Hatch green chile roasted and chopped into 1/2″ pieces or 1(14oz) can of chopped green chiles
- 1 large onion chopped (about 1 cup)
- 3 whole potatoes peeled and cubed
- 5 cloves garlic minced
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 2 tablespoons cider vinegar
- 2 cups chicken broth
- 10 oz can green enchilada sauce
- ½ tsp salt
- ½ tsp pepper
- Flour Tortillas
Equipment Needed:
- Sharp Knife
- Cutting board for meat
- Dutch Oven or large pot
- Garlic peeler, optional
- Garlic chopper, optional
- Slow Cooker
🥣 Recipe Tips
- Brown Pork in Batches: When browning the pork cubes in the Dutch oven, work in small batches to avoid overcrowding. This ensures the pork sears properly and develops a rich, caramelized flavor rather than steaming or boiling.
- Adjust Chile Heat to Preference: If fresh Hatch green chiles are unavailable, you can use canned or frozen ones, but check their heat level (mild or hot). For a milder stew, use fewer chiles or opt for mild varieties, and consider reducing the enchilada sauce as some readers noted it can add extra spice.
- Prep Ahead for Convenience: To save time, cube and season the pork, chop the onions, and mince the garlic the night before. Store them separately in the fridge and add potatoes just before cooking in the slow cooker to maintain their texture.
How to make New Mexico Green Chile Stew:
Start your New Mexico Green Chile Stew with 3lbs of pork shoulder cut into ½ inch cubes. We always cut away most of the fat but leave some for flavoring.
Liberally season with kosher salt and freshly ground black pepper. Toss the meat to cover all sides to make this chile verde recipe.
Place pork cubes in a large dutch oven with the olive oil over medium-high heat until brown. You might have to do this in batches to make sure that it browns and not boils.
Remove the pork cubes from the dutch oven and set aside. We use a pie plate and cover to keep warm until all the pork cubes are cooked.
Chop 1 whole white onion to equal one cup and mince 5 cloves of peeled garlic. We use this rubber tubey thingy Garlic Peeler which works amazingly well. And we have thrown out all our garlic mincers since we purchased this Green Garlic Chopper. It’ makes my heart happy and makes using fresh garlic a breeze.
Add the chopped onions into the dutch oven and cook until soft and translucent about 5-6 minutes. Then add minced garlic and cook for an additional 1 minute.
Chop 6-6 freshly roasted Hatch Green Chile into ½ inch pieces and add to the onions and garlic in the dutch oven. Add cumin and oregano and cook for 1-2 minutes. Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on low. Warm up this winter with a bowl of savory green chile stew. Packed with bold flavors and easy to make, it’s the perfect meal for any chilly night.
This Pork in this Chile Verde recipe should be tender and the sauce will be thickened and be sure to serve it with heated tortillas on the side. You can spice up your dinner routine with this flavorful Green Chile Stew. Perfect for a chilly night in or a dinner party with friends.
This Hatch Green Chile Pork Slow Cooker Stew is made with fresh green chiles. And it just warms the heart and soul with spicy comfort.
As soon the weather turns just a little cool, go ahead and enjoy a batch of our Hatch Green Chile Stew It’s best served it with corn tortillas or flour tortillas but we are sure it also would be delicious with homemade cornbread. But if you don’t live near Hatch New Mexico, you can still enjoy green chiles by buying Hatch Fresh Green Chiles already frozen online right here
Other recipes with Hatch Green Chiles
- Hatch Fried Green Chile Strips
- Chicken Enchilada Casserole with Green Chiles
- Chile Relleno Casserole
- Cheddar and Chile Bread
- Chicken and Green Chile Grilled Pizza
🥣 Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 3 lbs Pork shoulder cut into 1/2 inch cubes
- 1-2 tablespoons olive oil
- 6-7 Hatch green chile roasted and chopped into 1/2″ pieces or 1(14oz) can of chopped green chiles
- 1 large onion chopped (about 1 cup)
- 3 whole potatoes peeled and cubed
- 5 cloves garlic minced
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 2 tablespoons cider vinegar
- 2 cups chicken broth
- 1 10 oz can green enchilada sauce
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Flour Tortillas
Instructions
- Season pork cubes with salt and pepper and brown in a large dutch oven with the olive oil over medium-high heat until brown in batches.
- Remove the pork cubes and allow them to drain on paper towels.
- Add chopped onions in the dutch oven and cook until soft and translucent about 5-6 minutes.
- Add green chiles, garlic, cumin, oregano and cook for 1minute.
- Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
- Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on high.
- Pork will be tender and the sauce will be thickened.
- Serve with heated tortillas on the side
Nutrition
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Yum, yum! I got the first green chile wiff at Albertson's this weekend! What a great time of year!
I made this and liked it, but wouldn’t add the enchilada sauce again (made it too thin and spicy). I finished it with fresh lime juice and cilantro.
Our sauce thicken as it cooked so I’m not sure why yours was too thin. And we love it spicy but it does sound delish with lime juice and cilantro also. Thanks for commenting.
@Linz, You bought hot green chili enchilada sause, instead og mild. Check next time. It won’t be nearly as good without the green chili enchilada sauce. The best brand is Las Palmas.
@Cindy, No it isn’t. The best brand is La Victoria for enchilada sauce.
Honestly, I've always been kinda jealous of New Mexicans and their roasted chiles! My opinion is that roasting is just about the best thing that can be done to chiles. I've never had green chile stew…looks yummy!
This is our kind of stew, we would love your Green Chile Stew! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!
Miz Helen
I love this Green Chile Stew! This will be a wonderful meal for those cold winter nights! Yum!
I bet this would be so warming on a cold night!!
Looks great, Evelyn ! I'm slowly getting to "like" chili meals 🙂
What size and type of potatoes do you use?
I use 3 medium potatoes usually russet potatoes but I have used small red skinned ones also. 3 medium potatoes is about 1 pound. Hopefully, this helps. Thanks
Thanks so much!
You are very welcome! Enjoy!
I cooked this and found it to be great
The only thing I would change is to cook it on high for 4 to 5 hours so that the meat will be tender I did and it was great.
I pretty much made this the same. Adjusted spice to taste. I used maybe 1/4 can of the enchilada sauce because you listed it. But it seems out of place when all the other ingredients are pure. So I upped my homemade turkey-chicken broth, First time I’ve made hatch stew with potatoes. I’m curious how much liquid they will displace. The ACV deglaze was a nice touch as well.
It’s in the crock pot now. The green stew sauce is outstanding. 5 stars for the chile sauce taste alone—because that’s 99% of the dealio.
Thank you for the recipe.
Thanks so much for all your kind suggestions and comments. We sure hope you enjoy it!
This looks delicious. I’ve been looking for a good recipe to use the roasted chilies I bought. I do have a question. In the top of the recipe it says to cook 6 hours in the crockpot. In the instructions it says to cook on low for 3-4 hours. Which is it? I did see someone comment to cook it on high for 4-5 hours, so I’m guessing it’s 6 on low. Also, could you prep it the night before and just add the potatoes to the pot in the morning and cook?
Yes, it was an error on the recipe card concerning the time. Thank you for bringing that to our attention, we have corrected it now. I bet you could prep it the night before and add potatoes in the morning but we have never tried it that way. Please let us know if you do that, we would love to hear how it works for you.
Recipe looks great. Going to make it today. Still confused as to the cook time. It still says 3-4 hrs. on low. Should it be on high? Can’t wait to try it! Thank you!
It is on high, let me go back and double-check the instructions. Thanks for the question.
Oh made this green chili stew. To die for.
You make our hearts happy that you enjoyed it so much! Thanks so much for your kind comments.
Amazing! Just made this for the second time and it’s a hit! The green Chile’s are definitely the star of this stew! Thanks for a great recipe!
You are very welcome! We are so glad you enjoyed it.
I am making this as we speak. Couldn’t find Hatch chiles so i roasted under broiler a combination of Anaheims, Cubanelles, Poblanos, and a couple small Serano’s for some heat. Will let you know how it turns out. Thanks for the recipe!
Oh, I bet those chilies would also be delicious!
@Paul, you can use cannedgreen chilis. I always do.
@Paul, you can buy canned, chopped green chilis in the canned food aisle. That’s what I ALWAYS use!
Wonderful with flour tortillas! Some people don’t know to check anything green chili to make sure its mild, not hot. And the salt needs to be cut back to 1tsp, not tbsp
I have this in the crockpot now. It smells like Heaven. This is very Weight Watchers (WW) friendly. I know you posted 8 servings. About how many cups would you say is one serving? Thanks so much. Im excited to have this tonight. 😊
Mary, I’m so sorry but I’ve never measured the portion in cups.
@Evelyn, Thank you so much for your response. The stew came out excellent!! My whole family loved it. I measured it out and it was 8 cups exactly! Perfect. This will be my go to from now on. 😊
Awe, thanks so much for your kind words. This makes my heart happy.
Super delicious!!! Added a pinch of sugar and some home-made tomatillo extra hot green hatch-pepper salsa.
Yay!! Love the addition of the tomatillo salsa! Yum!
The flavor is very good…however it’s WAY to hot and spicy to serve to my guests tonight.
What can I add to tone it down a bit. I was thinking that perhaps I could drain it then add more chicken broth to replace what I drained. HELP!!!
So sorry but I was away over the weekend. There are a few ways to dilute spicy food. One is to add dairy which is why there are so many Mexican foods topped with sour cream. Another way is to serve it over starchy foods such as rice. And of course the one you mentioned is to add more ingredients for instance with this one you can add more potatoes or pork. Hope I was helpful
Delicious! Perfectly seasoned. I used the 16 oz jar of hatch 505 flame roasted green chilies. Will keep this in my recipe rotation.
This is the first time I have responded for an On-line review.
Having lived in NM for 10 years (2007-2017), I fell in love with Green Chile Pork Stew. (I now live in Florida.) I have prepared it at least once a month for the last 15 years, using a recipe that yields about 2 gallons (my wife and I live off of it for two to three days). I scaled everything back, trying your recipe, thinking I would try something new. Oh Boy Howdy!
Since I didn’t have access to Hatch chiles (Oh, how I miss them!), I used 2 jalapenos, two cubenella and 3 pablano peppers (all roughly chopped). Sateed them along with the onion and garlic for about 15 minutes. Then added the broth, spices and green enchilada sauce. The pork roast (whole) went into the crock-pot, then poured the chile mixture over it.
I NEVER USED OREGANO OR ENCHILADA SAUCE BEFORE IN THIS DISH! OMG! I think those two items are what made this dish SO fantastic! Thank you for posting this. I would nrver have thought of addig enchelada sauce to my green chile pork stew,
Awe Thanks so much for your awesome comments! And suggestions. Hopefully you can find your much loved Green Chiles in your area. You can have them shipped but it is a little pricy.
Delicious and easy! I’m a newbe to Hatch Chili’s and am now a convert! Roasted my hatch Chili’s in no time at all.
Hatch green chile are the best!! And this recipe is one of our faves!
been making it the same way since I learned from my mom 25 yrs ago… who learned from my Grandma.. I also taught my wife next is my son and so on and so on… 🥰
I always knew this recipe is a classic! Thanks for confirming that.
WOOHOOO! Outstanding! I didn’t use the enchilada sauce, I used a tomatillo sauce, and added 10 hatch chilies. Made so much, I am able to freeze quite a bit and take some for lunch tomorrow. A most definite make again!
Yay!! This is a very versatile recipe!
Can’t wait to try the is awesome stew . I grew up on the New Mexico border in Alamosa Colorado and I miss all the New Mexican style Mexican dishes. Here in Phx we get all kinds. I’m so excited to try this. And the only thing I’m adding is some fired roasted corn. I will follow the recipe to the tee. Wish me luck
Yes this is a very good recipe thank you
I made this today was rainy and cold ly thing I added was a can of Rotel medium spice and onion powder. It was delicious.
Yuumy!I ended up “browning pork cubes in my air fryer” as stove was in clean oven mode. Unable to use burners during that process. Even with that the stew was great. I couldn’t find fresh hatch chiles so used half a jar of 505. Nice and spicey. Froze some for later. Will definitely make again
I’m from Arizona so this peaked my interest, I have made it multiple times my sons have all asked for the recipe after I made it for their families. We all love it. I now have lived in Oregon for 2 years. I made it for my oldest son’s family they love it! It’s really great on all those cold rainy nights. I served it with floured tortillas, my grandson made his into burritos 😂. And since we are all from Arizona we are Mexican food snobs. You knocked this out of the park
Awe, thank you very much. This is one of our most popular recipes and I so appreciate your kind comments. Also I agree with your grandson, it makes a great burrito!
This is a VERY good green chil/pork stew. In fact, I wouldn’t be surprised if this won or placed in a competition. I’m a big fan of Southwestern Cuisine and I live in south Louisiana. Followed this to a “T” and it’s a killer stew. The cumin, mexican oregano and the Hatch Green Chili Enchilada Sauce was so good, I bought 6 more cans just to have on hand for whatever.
I used a 2.98 pork shoulder butt. A little time consuming cubing and trimming away excess fat, but it was worth it. Thinking about just using some trimmed pork shoulder steaks next time I make this.
Thanks so much for sharing. It was the first link I clicked on and I got lucky for sure.
This was fantastic!! The perfect fall dinner. Adding the chile verde sauce is genius because I don’t have the time to prep the tomatillos to make my own. I had roasted frozen hatch chiles in the freezer. I made cilantro rice as the side and sautéed fresh corn with red peppers. I would serve this to company! Thanks for sharing.
Awe Thanks! I’m so happy you enjoyed it. It’s one of the most popular on the blog.