Name: Hatch Green Chile Pork Stew
Prep time: 20 min
Total time: 260 min
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

This is a delicious New Mexico Green Chile Stew or Chile Verde recipe made in the slow cooker. If you love green chile recipes you must check out this easy Green Chile Pork Slow Cooker Stew.

Hatch Green Chile Stew, Green Chile Pork Slow Cooker Stew, New Mexico Green Chile Stew

It’s a Green Chile Pork Stew 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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As soon the weather turns just a little cool, enjoy a batch of our Chile Verde recipe or 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

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.

I absolutely love the smell of roasting green chile and most of the New Mexico air is just alive with the aroma during harvest season. 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 Verde recipe plus many others.

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.

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.

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.

green chile stew, New Mexico Green Chile Stew, Chile verde

Chop 6-6 freshly roasted Hatch Green Chile into 1/2 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.

chile verde recipe, New Mexico Green Chile Stew

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. And this New Mexico Green Chile Stew should be ready!

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. 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.

If you enjoyed this Green Chile Pork Slow Cooker Stew or Chile Verde Recipe then try these:

Click HERE to save this Green Chile Pork Slow Cooker Stew Recipe to Pinterest

Print Recipe

4.70 from 13 votes

Hatch Green Chile Pork Stew

Chunks of pork, potato and green chile in a seasoned Mexican green sauce.

Prep Time20 mins

Slow Cooker4 hrs

Total Time4 hrs 20 mins

Course: Main Course

Cuisine: Mexican

Keyword: chile verde recipe, Green Chile Pork Slow Cooker, Green Chile Stew, Hatch Green Chile Recipe, New Mexico Green Chile Stew

Servings:

Calories: 547kcal

Author: Evelyn

Equipment

Slow Cooker

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

Chris

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,

Evelyn

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.

Stac

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.

Anne

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

Melissa Shelnutt

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!

Mary Swayzee

Monday 12th of July 2021

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. 😊

Wednesday 14th of July 2021

@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. 😊

Tuesday 13th of July 2021

Mary, I'm so sorry but I've never measured the portion in cups.