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New Mexico Green Chile Pork Slow Cooker Stew

August 18, 2014 by Evelyn 27 Comments

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. 
 

 Chile Verde recipe, New Mexico Green Chile Stew

 

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you. 

 

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.

 
Green Chile Stew
 
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.

 

Green Chile Pork Stew

 

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

 

green chile stew, New Mexico Green Chile Stew, Chile Verde 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.

 

New Mexico Green Chile Stew

 

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. 

 

green chile stew

 

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.

 

green chile stew, Chile verde recipe

 

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.   

 

green chile stew, New Mexico Green Chile Stew

 
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! 
 
Green Chile Pork Slow Cooker Stew
 
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:

 

  • 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

 

Print Recipe
4.75 from 8 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: 8
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

Calories: 547kcal | Carbohydrates: 16g | Protein: 42g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 146mg | Sodium: 599mg | Potassium: 998mg | Fiber: 4g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 6mg

 


 

 

 

 

Filed Under: Main Dish Recipe, Mexican Food Recipe, RECIPES Tagged With: crockpot, slow cooker

Previous Post: « Slow Cooker Apple Butter Recipe and Canning Instructions
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Comments

  1. Julia

    August 18, 2014 at 5:40 pm

    Yum, yum! I got the first green chile wiff at Albertson's this weekend! What a great time of year!

    Reply
    • Linz

      December 5, 2020 at 2:29 am

      4 stars
      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.

      Reply
      • Evelyn

        December 5, 2020 at 3:11 pm

        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.

        Reply
  2. Michelle

    September 21, 2014 at 7:19 pm

    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!

    Reply
  3. Miz Helen

    September 22, 2014 at 2:23 pm

    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

    Reply
  4. Cynthia

    September 22, 2014 at 7:37 pm

    5 stars
    I love this Green Chile Stew! This will be a wonderful meal for those cold winter nights! Yum!

    Reply
  5. James

    September 14, 2015 at 4:34 pm

    I bet this would be so warming on a cold night!!

    Reply
  6. Linda

    September 14, 2015 at 5:44 pm

    Looks great, Evelyn ! I'm slowly getting to "like" chili meals 🙂

    Reply
  7. Lydia

    November 19, 2018 at 1:02 pm

    4 stars
    What size and type of potatoes do you use?

    Reply
    • Evelyn

      November 19, 2018 at 1:22 pm

      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

      Reply
      • Lydia

        November 19, 2018 at 1:49 pm

        Thanks so much!

        Reply
        • Evelyn

          November 19, 2018 at 2:16 pm

          You are very welcome! Enjoy!

          Reply
  8. Jim

    April 10, 2019 at 10:08 pm

    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.

    Reply
  9. Jamie

    August 28, 2019 at 11:33 pm

    Green Chile Stew and Chili Verde are not the same thing!!!!

    Reply
    • Evelyn

      August 29, 2019 at 12:25 pm

      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.

      Reply
  10. brent

    September 2, 2019 at 9:45 pm

    5 stars
    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.

    Reply
    • Evelyn

      September 3, 2019 at 12:19 pm

      Thanks so much for all your kind suggestions and comments. We sure hope you enjoy it!

      Reply
  11. Sarah

    October 21, 2019 at 8:14 pm

    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?

    Reply
    • Evelyn

      October 22, 2019 at 12:23 pm

      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.

      Reply
      • Ruth

        November 5, 2019 at 4:20 pm

        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!

        Reply
        • Evelyn

          November 5, 2019 at 5:58 pm

          It is on high, let me go back and double-check the instructions. Thanks for the question.

          Reply
  12. Vickie

    November 2, 2019 at 11:44 pm

    5 stars
    Oh made this green chili stew. To die for.

    Reply
    • Evelyn

      November 3, 2019 at 1:53 pm

      You make our hearts happy that you enjoyed it so much! Thanks so much for your kind comments.

      Reply
  13. Brad

    November 3, 2019 at 2:57 pm

    5 stars
    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!

    Reply
    • Evelyn

      November 4, 2019 at 12:21 am

      You are very welcome! We are so glad you enjoyed it.

      Reply
  14. Paul

    December 28, 2019 at 8:55 pm

    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!

    Reply
    • Evelyn

      December 30, 2019 at 1:09 pm

      Oh, I bet those chilies would also be delicious!

      Reply

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