Green Chile stew is stuffed with bite-sized pieces of pork that are seasoned with onions and lots of garlic.
The pork is simmered in Green Chile Stew sauce until it almost falls apart when you cut it.
Filled with that irresistible pork, potatoes, and roasted green peppers, this stew is that
I’m well aware of the ridiculousness of claiming the Best Green Chili Stew in fact, because technically, we love them all.
Green Chile Stew is made with many different types of meat like pork, ground beef, steak, chicken. However, this is everyone’s favourite.
Crock-Pot Green Chile Stew
I’ve had so many requests for a slow-cooker version of this recipe, I finally played with it the other day. And I am very happy to tell you that it worked out beautifully.
You don’t even need to brown the meat! Simply toss each of the ingredients into the Crock-Pot one at a time and cover with a lid. Simmer on high for 6 hours. When the potatoes are prickly and the pork is tender enough to fall apart, it’s ready to eat!
This is definitely a great recipe and it’s easy as you can make it on the stove or in the crock-pot!
This native New Mexican happily eats his Green Chile Stew with breakfast, lunch, and dinner.
Packed with so much flavor and hearty pieces of potatoes and pork, this is a simple winter meal that our whole family enjoys. There’s more flavor out of all the chili in this recipe than in the actual heat.
If you’re new to cooking with chiles or heat, I recommend starting with mild green peppers. In some grocery stores, you may be lucky enough to find frozen peppers in the freezer section of the grocery store.
If frozen isn’t available, you should find canned green peppers in varying levels of heat at most grocery stores. If you can’t find green enchilada sauce in your store, you can substitute salsa verde for the green chili sauce.
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INGREDIENTS Of Green Chile Stew
1 pound lean pork stew meat chopped into ½” pieces
1/4 cup flour or cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 yellow onion chopped into 1/2 “ pieces
3 large cloves garlic minced
3/4 cup or (1) 7-ounce can freshly roasted or frozen green chile, chopped small
31/4 cups or (1) 28 oz can green chile sauce (or salsa verde if green enchilada sauce is unavailable)
3 cups chicken stock or water, plus 1 tablespoon chicken base
1/2 teaspoon kosher salt adjust to taste
4 cups diced potatoes about 2 large white or sweet potatoes
Green Chile Stew – INSTRUCTIONS
1.Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
2.In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
3.Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
4.Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
What’s the best way to cook Green Chile stew – 2022
The BEST Green Chile Stew is loaded with bite-size chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chilly sauce until tender enough to almost fall apart when you bite it. Filled with that irresistible pork, potatoes, and roasted green chilly, this stew is what I dream of when the weather starts cooling off each fall.
- 1 pound lean pork stew meat chopped into ½” pieces
- 1/4 cup flour or cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 yellow onion chopped into 1/2 “ pieces
- 3 large cloves garlic minced
- 3/4 cup or (1) 7-ounce can freshly roasted or frozen green chile, chopped small
- 31/4 cups or (1) 28 oz can green chile sauce (or salsa verde if green enchilada sauce is unavailable)
- 3 cups chicken stock or water, plus 1 tablespoon chicken base
- 1/2 teaspoon kosher salt adjust to taste
- 4 cups diced potatoes about 2 large white or sweet potatoes
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
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