green chili stew recipe

Written ByJenny Smyth Posted on
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The Best green chili stew recipe

I’ve been making green chili stew for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to taste the finished product. The best part about this recipe is that it’s incredibly easy to make and can be customized to suit everyone’s tastes.

I like to serve it with some crusty bread or over rice, but you can also serve it with some cornbread or over mashed potatoes if you prefer. The beauty of this recipe is that it’s a great way to use up any leftover vegetables you have on hand, so feel free to get creative and add your favorite ingredients. I’ve also found that this recipe is a great way to introduce new flavors to your family’s palate.

My kids are notoriously picky eaters, but they love the spicy kick from the green chilies in this recipe. Over time, I’ve tweaked the recipe to suit my family’s tastes, but the core ingredients remain the same. I think what makes this recipe so special is that it’s a true comfort food.

There’s something about the combination of tender beef, flavorful green chilies, and rich broth that just warms the heart and soul. It’s a dish that never fails to put a smile on my face, and I know my family feels the same way. Whether we’re having a big family gathering or just a quiet night at home, green chili stew is always a crowd-pleaser.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course or as a side dish, and it’s perfect for any occasion from casual weeknight dinners to holiday gatherings. My husband loves it because he can add as much hot sauce as he wants without overpowering the rest of the dish. I think what I love most about this recipe is that it’s a true representation of New Mexican cuisine – hearty, flavorful, and full of love.

Green Chili Stew

4.6 from 628 votes

A hearty and flavorful stew made with tender chunks of pork, roasted green chiles, and potatoes. This comforting dish is perfect for a cold day and comes together easily in one pot.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 lbs pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 lb tomatillos, husked and quartered
1 lb roasted green chiles (such as Hatch or Anaheim), peeled, seeded, and chopped
1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup chopped fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the pork cubes in a single layer and sear for 4 to 5 minutes per side until deeply browned.
3Work in batches if needed to avoid crowding the pot.
4Reduce heat to medium and add the diced onion to the pot.
5Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Pour in the chicken broth and add the tomatillos, roasted green chiles, cumin, and oregano.
8Stir well to combine, scraping up any browned bits from the bottom of the pot.
9Bring the stew to a boil over high heat.
10Once boiling, reduce the heat to low and cover the pot.
11Let the stew simmer gently for 45 minutes, or until the pork is fork-tender.
12Stir occasionally to prevent sticking.
13Add the diced potatoes to the pot and stir to incorporate.
14Continue to simmer uncovered for 20 to 25 minutes, until the potatoes are easily pierced with a fork and the stew has thickened slightly.
15Season the stew with salt and black pepper to taste.
16Ladle into bowls and garnish with fresh chopped cilantro before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 850mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: For a milder stew, use fewer green chiles or remove all seeds. Roast fresh chiles under a broiler until skin is blackened, then steam in a bag for easier peeling. This stew tastes even better the next day.

Watch Video Of How Green Chili Stew Works

Green chili stew is one of those recipes that never fails to impress – whether you’re serving it at a casual weeknight dinner or at a holiday gathering.

One of my favorite things about this recipe is that it freezes beautifully, so feel free to make a big batch and store it for later.

When reheating leftover green chili stew, I like to add some fresh cilantro on top for an extra burst of flavor.

❓ Frequently Asked Questions About Green Chili Stew

Q: What type of meat should I use in green chili stew?

For this recipe, I like to use chuck roast because it’s tender and has plenty of flavor. However, you can also use beef brisket or even ground beef if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by cooking the meat and vegetables ahead of time and then refrigerating or freezing them until you’re ready to serve.

Q: How do I store leftover green chili stew?

You can store leftover green chili stew in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by substituting the beef with extra vegetables such as carrots, potatoes, or zucchini.

Q: What type of peppers should I use in green chili stew?

I like to use Anaheim peppers because they’re mild and have plenty of flavor. However, you can also use other types of peppers such as jalapeños or serrano peppers if you prefer.

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