This New Mexican style green chile stew is made with roasted green chiles, tender pork, and creamy Yukon potatoes.
Living in Michigan, we can get some pretty cold days. But even in sunny SoCal it can get chilly, and nothing soothes the soul better on a cold day than a warm bowl of soup. And honestly, even on warm days I won’t turn down a bowl of soup. But with how cold Michigan winters get, we eat a lot of soup come October! This Green Chile Stew is perfect in more ways than one, as its hint of spice will really help to heat you up from the inside out.
Ingredients
- Onion: I use a white onion as it’s mild and slightly sweet, but you could use a yellow or red onion as well.
- Garlic: Warm, nutty, and earthy, it naturally sweetens up as it cooks.
- Pork shoulder: As it’s typically a tougher and fattier cut of meat, it’s delicious and perfect for slow roasting and stews.
- Chicken broth: Full of flavor, even with low-sodium, and perfect as the base for soups and stews.
- Yukon gold potatoes: Slightly smaller than russet, they are great in soups as they stay together as they soften, and naturally have a buttery consistency.
- Roasted green chile: Chiles from New Mexico with a delicious spicy, smoky, slightly sweet flavor. Canned or freshly cut work great.
How to Make Green Chile Stew
Start by preparing your ingredients. Quarter your potatoes, dice your onion, and cube your pork shoulder into 2 inch cubes.
Once cut, pat dry and then season your pork shoulder with kosher salt and black pepper. Kosher salt sticks better to meat, and helps to bring out its natural flavor.
In a large pot or Dutch oven, heat up the olive oil and brown the pork shoulder in batches, so you don’t overcrowd them.
Once all of your pork is browned, set it aside for now.
To the same pot, add the diced onion and minced garlic, and season with some additional salt and pepper. Sauté until translucent.
Then add the pork back to the pot; make sure you get all the juices, too.
Slowly add the broth and deglaze the bottom of the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Next, add the potatoes and bring to a boil. Once boiling, reduce to a simmer and let cook about 20 minutes, until the potatoes are tender.
Then add your chopped green chilies and let it cook on low for another 30 minutes, to let all the flavors meld together and the pork to get nice and tender.
Serve with cilantro as an optional garnish, and enjoy your Green Chile Stew!
Switch It Up
- Change the protein. You could make this stew with beef or chicken instead of pork.
- Add more vegetables. You can mix in carrots, tomatoes, celery, or more peppers and chilis!
- Make it vegan/vegetarian. There are so many amazing vegan “meat” options to choose from these days, or you can use the classic tofu, or just remove the pork and add more veggies.
Frequently Asked Questions:
Is pork shoulder and pork butt the same?
They come from the same cut of the pig, but pork butt is usually higher on the foreleg. You could use either in this stew.
Could I make this in the Instant Pot?
Yes! Using the sauté option, brown your pork, sauté the onions, and deglaze the bottom with the chicken broth. Then add the rest of the ingredients, and set to cook on high pressure for 15 minutes.
How do I store leftover stew?
Keep it in an airtight container in the fridge for up to 4 days.
More Soups and Stews
- Slow Cooker Irish Beef Stew
- Creamy Vegan Mushroom Wild Rice Soup
- Lightened Seafood Chowder
- Italian Wedding Soup
- Slow Cooker Chicken Enchilada Soup
Like It, Eat It, Share It!
Did you try this stew? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Simple, delicious, and warm, this Green Chile Stew is just what you need to warm you and your family up on a chilly day.
Your spoon is waiting.
Green Chile Stew
Recipe Video
Ingredients
- 3 tablespoons olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 ½ pounds boneless pork shoulder (cut in to small cubes)
- salt and pepper (to taste)
- 6 cups chicken broth
- 1 pound yukon gold potatoes (quartered)
- 3 cups roasted green chile (chopped)
- cilantro (optional garnish)
Instructions
- Heat olive oil over medium-high heat in a large soup pot. Pat pork shoulder cubes dry with paper towel then season liberally on all sides with salt and pepper. Working In batches, carefully brown the pork cubes; set aside and continue until all pieces have been browned.
- Once all the pork has been removed from the pan, add onion and garlic plus a pinch of salt and pepper. Saute until translucent, about 5-6 minutes, stirring frequently. Return pork to the pan along with any residual juices that may have collected.
- Add the broth to the pot and carefully deglaze the pan using a wooden spoon to scrape up any browned bits from the bottom. Stir In potatoes along with another pinch salt and pepper. Bring to a boil then reduce to a simmer until potatoes are tender, about 20 minutes.
- Stir the green chile in to the pot and cook an additional 30 minutes on low. Check for seasoning and adjust accordingly before serving. Garnish with fresh cilantro if you wish.