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One thing that I miss about New Mexico is the abundance of fresh green chiles We lived near Hatch New Mexico and reaped the benefit of fresh Hatch Green Chiles every fall.
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. 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 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.
How to make New Mexico Green Chile Stew:
Scroll down for the printable recipe
Start your New Mexico Green Chile Stew with 3lbs of pork shoulder cut into 1/2 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.
If you enjoyed this Green Chile Pork Slow Cooker Stew or Chile Verde Recipe then try these:
- Hatch Fried Green Chile Strips
- Chicken Enchilada Casserole with Green Chiles
- Chile Relleno Casserole
- Cheddar and Chile Bread
- Chicken and Green Chile Grilled Pizza
Click HERE to save this Green Chile Pork Slow Cooker Stew Recipe to Pinterest
Hatch Green Chile Pork Stew
- 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
- 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
Tuesday 30th of August 2022
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.
Wednesday 31st of August 2022
Hatch green chile are the best!! And this recipe is one of our faves!
Thursday 4th of August 2022
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,
Friday 5th of August 2022
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.
Sunday 3rd of July 2022
Delicious! Perfectly seasoned. I used the 16 oz jar of hatch 505 flame roasted green chilies. Will keep this in my recipe rotation.
Saturday 19th of February 2022
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!!!
Sunday 20th of February 2022
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
Sunday 29th of August 2021
Super delicious!!! Added a pinch of sugar and some home-made tomatillo extra hot green hatch-pepper salsa.
Monday 30th of August 2021
Yay!! Love the addition of the tomatillo salsa! Yum!