Green Chile Pork Slow Cooker Stew
If the weather has even a hint of cool in it, this is the pot I want on the counter. Green Chile Pork Stew is one of those meals that fills the house with the smell of roasted chiles, cumin, and pork, and nobody has to stand over the stove all afternoon. It is our New Mexico chile verde version, made the easy way, with tender pork, potatoes, and a bowl of comfort at the end.
I like this version because the chile stays the main flavor. The pork gets tender, and the potatoes make it enough for supper without needing much else on the side. Around here, I like a pot that feeds us more than once and still tastes good the next day.
Plus once the pork is browned and the chile base is in the pot, I move everything to the slow cooker and let it finish there. That is the part I like on a busy day. The stew can cook while I am outside, working on something else, or just getting the rest of supper ready. I check it near the end, and by then the pork is tender and the sauce has thickened up.
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This stew also takes me right back to harvest season in New Mexico. We lived near Hatch for several years, and every fall we bought green chiles by the sack and had them roasted. I still think of that smell when I chop a bag from the freezer and start this pot. It is a simple bowl, but it tastes like those years to me.
We once lived near Hatch, New Mexico, for several years, and fall chile season is still one of the things I miss most. During harvest, those big chile roasters show up all over town, even outside the grocery store and Walmart. They tumble fresh Hatch chiles past an open flame, and that smell just hangs in the air. A big tumbling drum, an open flame, and that roasting chile smell hanging over the whole parking lot.
After roasting when the chiles are ready to come out, the drum keeps turning so most of the skins and seeds fall away. We would buy a gunny sack full of fresh chiles, have them roasted on the spot, and haul them home in a big trash bag. Then we peeled, seeded, and packed them with the FoodSaver Vacuum Sealer so we had bags of freshly roasted green chile in the freezer all year. This stew is one of the reasons we did it.
If you are not near Hatch, do not let that stop you. Frozen roasted Hatch chiles, or a 14-ounce can of chopped green chiles, will still make a fine pot. Just peek at the heat level. Mild and hot are not the same thing, and a hot can of green enchilada sauce can sneak up on you.
You’re going to love this stew because…
- The pork turns tender without much fuss once it is in the slow cooker.
- Roasted Hatch chile gives it that New Mexico flavor I have never found a good substitute for.
- Potatoes make it hearty enough for supper, with warm tortillas on the side.
- It holds up well for leftovers, and it freezes nicely.
- Most of the work is the browning. After that, the pot takes over.
What I use, and why
Pork shoulder-I start with about 3 pounds and cut it into ½-inch cubes. I trim away most of the fat and leave a little for flavor. Shoulder stays moist through a long cook. A leaner cut dries out on me.
Hatch green chile-This is the part I will not skip if I can help it. I use 6 or 7 roasted chiles, chopped into about ½-inch pieces. A 14-ounce can of chopped green chiles works when that is what I have. Fresh roasted or frozen roasted still tastes more like home to me. If you are buying them, check the heat. Mild and hot are not the same thing.
Onion and garlic-One large onion, about a cup chopped, and 5 cloves of garlic. I cook the onion until it is soft before the garlic goes in, so the garlic does not brown and turn bitter.
Mexican oregano and cumin– A tablespoon of each. The oregano is the one I reach for in this pot. Regular oregano is finer, but Mexican oregano tastes right with the chile.
Cider vinegar- Two tablespoons, used to loosen the browned bits in the pot. That little bit of acid keeps the stew from tasting flat.
Chicken broth and green enchilada sauce.-Two cups of broth and one 10-ounce can of green enchilada sauce. The sauce is what gives this pot its deeper chile flavor. I have had readers tell me a hot sauce made the stew too spicy, so I use mild if I am feeding a mixed crowd. Las Palmas and La Victoria both work. Beef broth is fine if that is what is open.
Potatoes- Three medium potatoes, peeled and cubed. I usually use russets. That is about a pound. I add them when the stew goes into the slow cooker, not the night before, so they do not turn mealy.
Equipment Needed:
- Sharp Knife
- Cutting board for meat
- Dutch Oven or large pot
- Garlic peeler, optional
- Garlic chopper, optional
- Slow Cooker
How I make green chile pork stew
This is the bowl I make when I want something reliable and familiar. Pork shoulder, potatoes, roasted Hatch chile, and a slow cooker doing most of the work. The full recipe card is below, but this is how I make it.
Cut and season the pork:
I cut the shoulder into ½-inch cubes and season it well with kosher salt and black pepper, then toss it so every side is covered. This takes a few minutes. It is worth doing before the pan is hot.
Brown the pork in batches:
I heat 1 to 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the pork in batches. If the pan is crowded, the meat steams instead of browning, and you lose the flavor that makes the broth taste cooked.
I set each batch aside and cover it while I finish the rest. This step usually takes 15 to 20 minutes. Remove the pork cubes from the dutch oven and set aside. I use a pie plate and cover to keep warm until all the pork cubes are cooked.
Soften the onion and garlic:
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.
I add the chopped onion to the same pot I browned the pork in and let it cook until it is soft and translucent, about 5 to 6 minutes. Then the garlic goes in for about a minute. I stay right there for that part. Garlic turns bitter fast if it gets too brown, and I have learned not to walk away.
Build the chile base:
I stir in the chopped roasted chile, cumin, and Mexican oregano and cook it for 1 to 2 minutes, just long enough to wake the spices up. Then I add the cider vinegar and scrape the bottom of the pot. Enchilada sauce and chicken broth go in next, and I let it heat through.
Into the slow cooker:
The pork goes into the slow cooker and I pour the chile mixture over it. I add the cubed potatoes, and cook on high for 3 to 4 hours. The pork should be tender and the sauce a little thicker than when it started. I serve it with warm flour tortillas. Corn tortillas are good too. If I have cornbread, that works just as well.
A note on the time, because this has confused people. Cook it on high for 3 to 4 hours. If your slow cooker runs cool, or you would rather leave it longer, low for about 6 hours gets the pork tender. I have had the best results on high in that 3 to 4 hour window.
This Hearty New Mexico Green Chile Pork Slow Cooker Stew will warm up your fall and winter nights. With it bursting with the bold flavors of Hatch green chiles, tender pork shoulder, potatoes, and savory spices, this 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.
What I have learned making this
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.
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). One thing to be mindful of is the heat of the chiles and the enchilada sauce. If either one is hot and spicy, the stew will be hot and spicy. 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. I would rather start milder and let people add heat at the table.
NOTE: If the stew tastes too spicy after it is done, a spoon of sour cream on the bowl helps, or serve it over rice. You can also stir in a little more broth or another potato. I do not drain it off. That pours out the flavor.
Small changes I actually make
- No fresh Hatch chiles: frozen roasted Hatch, a jar of 505, or a can of chopped green chiles. Drain the can if it looks watery.
- Milder pot: mild chiles and mild enchilada sauce. I sometimes use only part of the can of sauce and add a little more broth.
- A little brighter: a squeeze of lime and some chopped cilantro at the end. I do this when I want it fresher.
- Burrito night: warm flour tortillas, a little of the stew, and cheese. It rolls up better than you would think.
Make ahead and leftovers
I cube the pork, chop the onion, and mince the garlic the night before, then keep them separate in the fridge. Potatoes get cut the morning I cook.
Leftovers keep in the fridge for 3 to 4 days. The flavor is even better the next day. It freezes well for about 3 months. I cool it first, then pack it in containers. Thaw it in the fridge and warm it on the stove with a splash of broth if it has thickened.
Frequently Asked Questions
Use Anaheim, poblano, or a mix, and roast them yourself. A reader did that with Anaheims, poblanos, and a serrano for heat, and it worked. Canned chopped green chiles are the easy backup.
You can, but I would not. It is a big part of the flavor. If you leave it out, add a little more broth and another chile or two so the pot does not taste thin.
I would not. They sit in liquid too long and turn soft. Prep the meat and aromatics ahead, and add the potatoes when you start the slow cooker.
Yes. Warm a flour tortilla, spoon in the stew, and add a little cheese if you want. It is how a grandson of one of my readers ate his, and I have done the same.
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 Delicious ways to enjoy Hatch Green Chilies
If you liked this, you might also enjoy my green chile pork carnitas when you want the chile with shredded pork instead of stew. The Hatch chile relleno casserole is the one I make when I want something cheesy and meatless. Green chile cheese bread is what I bake when I have extra roasted chile and want something to go with a bowl of this. And if you have whole roasted chiles left, the fried green chile strips are a good way to use them.
🥣 Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 3 pounds Pork shoulder cut into ½ inch cubes
- ½ tsp Pepper
- ½ tsp Salt
- 1-2 Tablespoons olive oil
- 1 large onion chopped (about 1 cup)
- 5 cloves garlic minced
- 6-7 whole Hatch green chiles roasted and chopped into ½ inch pieces or 1(14ounce) can of chopped green chiles
- 1 Tablespoon cumin
- 1 Tablespoon Mexican oregano
- 2 Tablespoons cider vinegar
- 1 10 ounce can green enchilada sauce
- 2 cups chicken broth
- 3 whole potatoes peeled and cubed
- Flour Tortillas
Instructions
- Cut the pork shoulder into ½-inch cubes and season it well with kosher salt and black pepper, then toss it so every side is covered. This takes a few minutes. It is worth doing before the pan is hot.
- Heat 1 to 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the pork in batches. If the pan is crowded, the meat steams instead of browning, and you lose the flavor that makes the broth taste cooked.
- Set each batch aside and cover it while finishing the rest of the pork cubes. This step usually takes 15 to 20 minutes. Remove all the pork cubes from the dutch oven and set aside. (I use a pie plate, lined with a paper towel 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 and this Green Garlic Chopper which works amazingly well.
- Add the chopped onion to the same pot that was used to brown the pork with all the flavor bits left over in it. Let the onions cook until it is soft and translucent, about 5 to 6 minutes. Then the garlic goes in for about a minute. Garlic turns bitter fast if it gets too brown so continue to stir and not walk away.
- Stir in the chopped roasted chile, cumin, and Mexican oregano and cook it for 1 to 2 minutes, just long enough to wake the spices up. Add the cider vinegar and scrape the bottom of the pot. Enchilada sauce and chicken broth go in next, and I let it heat through.
- Add the pork goes into a slow cooker and I pour the chile mixture over it. Add the cubed potatoes, and cook on high for 3 to 4 hours. The pork should be tender and the sauce a little thicker than when it started.
- Serve it with warm flour tortillas. Corn tortillas are good too. If I have cornbread, that works just as well.
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.
My all-time favorite Mexican dish is green chile stew! I became addicted to the stew when we lived in Questa, New Mexico.
We agree! Green Chile stew is one of our faves also! We also became addicted when living in Las Cruces New Mexico!! Thanks so much for your comment
It’s chile season here in Santa Fe and the smell of roasting chiles is everywhere! This is my go to green chile stew recipe and even though the temps are still warm, I’m ready to make some. I just purchased roasted peppers from the Santa Fe Farmers Market. I have served this to many friends and family and shared you recipe site. No one is ever disappointed!
Oh I do miss the smell of the roasting chiles in Las Cruces! Yes this is one of our most popular recipes.
Could I use beef broth instead of chicken broth? Thank you!
Yes you absolutely you can!