Green Chile Stew
Warm up your kitchen with the bold, smoky flavors of homemade Green Chile Stew—an irresistible Southwestern classic that’s perfect for cozy nights. This hearty stew features tender chunks of seared pork shoulder, simmered to perfection with roasted green chiles, aromatic garlic, and savory spices like cumin and oregano. Diced potatoes add a filling touch, while a rich base of chicken broth and tomatoes binds the ingredients into a flavorful medley that packs just the right amount of heat. Whether you’re feeding a crowd or meal prepping for the week, this one-pot wonder comes together in under two hours and serves as the ultimate comfort food. Garnish with fresh cilantro for a bright, zesty finish, and serve it with warm tortillas or crusty bread for a truly authentic experience. Perfect for lovers of spicy cuisine, it’s a must-try recipe for anyone seeking a taste of the Southwest! Keywords: green chile stew, Southwestern stew recipe, roasted green chiles, pork stew, one-pot meals, comfort food, spicy stew.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed and cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1.5 cups roasted green chiles (peeled and chopped)
- 3 medium potatoes (peeled and diced)
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the cubed pork shoulder with a pinch of salt and pepper, then add it to the pot. Sear the pork until browned on all sides, about 5-7 minutes. Remove the pork and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the browned pork to the pot, then add the roasted green chiles, diced potatoes, chicken broth, diced tomatoes (with juices), ground cumin, dried oregano, salt, and black pepper.
Stir the ingredients together, then bring the stew to a boil over medium-high heat.
Reduce the heat to low, cover, and let the stew simmer gently for 1 hour, stirring occasionally, until the pork is tender, and the potatoes are fully cooked.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Serve the green chile stew hot in bowls, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
