Name: Green Chile Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Southwestern
Ingredients: Pork, trimmed and cut into cubes; Flour; Smoked paprika; Mild chili powder; Garlic powder; Olive oil; Onion; Leek (white and light green parts); Roasted green chiles, chopped; Garlic cloves, minced; Baby potatoes, sliced (Yukon Golds preferred); Diced tomatoes; Chicken broth; Kosher salt; Chopped parsley for garnish; Optional shredded aged cheese (Parmesan or Asiago)

Jump to Recipe·Leave a Review

I’m sharing a classic Southwestern-style green chile stew that’s hearty, flavorful, and surprisingly straightforward to make. It features tender pork, potatoes, chiles, and a rich broth that warms me from the inside out.

Green Chile Stew

Why I’ll Love This Recipe

I love how this stew delivers deep, smoky, and savory flavors with just a handful of humble ingredients. The use of roasted Hatch chiles (or good-quality canned green chiles) makes it authentically Southwestern, and I appreciate the flexibility to tweak heat levels and thickness to my preference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I include:

Pork, trimmed and cut into cubes
Flour
Smoked paprika
Mild chili powder
Garlic powder
Olive oil
Onion
Leek (white and light green parts)
Roasted green chiles, chopped
Garlic cloves, minced
Baby potatoes, sliced (I like Yukon Golds)
Diced tomatoes
Chicken broth
Kosher salt
Chopped parsley for garnish
Optional shredded aged cheese, like Parmesan or Asiago

Directions

I coat the pork with flour and spices, then sear it in olive oil. After browning the meat, I wipe and deglaze the pot with broth to keep all the rich bits. I sauté onions and leeks until soft, then add green chiles, garlic, potatoes, and the browned pork. I stir in the tomatoes and pour in just enough chicken broth to cover the ingredients. I bring everything to a boil, then reduce the heat and let it simmer with a partially covered lid for 45 to 60 minutes, until the potatoes are fork-tender. I finish with chopped parsley and a handful of shredded cheese when I’m feeling indulgent.

Servings and timing

This recipe serves about 4 people. Prep time takes around 15 minutes, and the cook time is approximately 1 hour and 30 minutes, for a total time of about 1 hour and 45 minutes.

Variations

I sometimes:

Swap pork shoulder for more budget-friendly pork ribs
Use canned green chiles if fresh Hatch chiles aren’t available
Adjust heat by choosing mild, hot, or a blend of chiles
Thicken the stew with extra potatoes, mashed or diced small
Add more meat in smaller cubes to make it heartier without changing the thickness

Storage/reheating

I let the stew cool completely before storing it in the refrigerator for up to 3–4 days. For longer storage, I freeze it in airtight containers for up to 3 months. When reheating, I use the stovetop and add a splash of broth or water if it’s thickened too much.

FAQs

What cut of pork do I use?

I usually go with pork ribs for a tender, flavorful result, though pork shoulder or butt also works well and offers more richness.

Can I make the stew thicker?

Yes—I thicken it by adding more potatoes, mashing some into the stew, or using a flour or cornstarch slurry near the end of cooking.

What if I can’t find Hatch chiles?

I substitute with good-quality canned green chiles. Choosing a mix of mild and hot helps me control the overall spice level.

Is it spicy?

It doesn’t have to be. The stew leans more toward chile flavor than heat, but I can easily make it spicier by adding hotter chiles or a pinch of extra chili powder.

Can I freeze it?

Absolutely. I portion it into containers and freeze for later meals. It reheats well on the stove and the flavors deepen over time.

Conclusion

I really enjoy how this green chile stew blends simplicity and bold flavor. It’s perfect for colder nights, easy to adjust to my tastes, and stores beautifully. Whether I serve it fresh or from the freezer, it always hits the spot.