This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
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 is heavenly and just hangs over the entire area. Roasted Green Chiles 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:
Start your 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 Green Chile Strips with Teriyaki Dipping Sauce
- Chicken Enchilada Casserole with Green Chiles
- Chile Relleno Casserole
Hatch Green Chile Pork Stew
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 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 low.
- Pork will be tender and the sauce will be thickened.
- Serve with heated tortillas on the side
Nutrition
Love Cast Iron?
Join us and receive "How to Season and Care for Cast Iron" ebook and weekly email newlestters to what's cooking at the Ranch.
Yum, yum! I got the first green chile wiff at Albertson's this weekend! What a great time of year!
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 Green Chile Stew! This will be a wonderful meal for those cold winter nights! Yum! Thanks for linking to the In and Out of the Kitchen party. Your stew was the most viewed post from last week.
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.
Green Chile Stew and Chile Verde are not the same thing!
We are sure you know there are thousands of recipes for different versions of Green chile Stew and also Chile Verde. And our recipe has been called by both names by different people in various parts of this country for years. We are standing by this tried and true recipe. Thanks for commenting.
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!