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New Mexican Green Chile Stew Recipe

This green chile stew recipe is perfect for any cold fall night- you won’t be able to stop eating it! It's been tried and tested so much and is always a winner!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 316kcal
Author Lisa

Ingredients

  • 3-4 lb pork butt cubed with fat trimmed
  • 3 tbs olive oil
  • 4 cloves garlic minced
  • 1 large yellow onion chopped
  • 1 tbs dried Mexican Oregano
  • 1 tbs ground cumin
  • 2 tbs Knorr Tomato Bouillon optional
  • 2 teaspoon Salt
  • 2 teaspoon Pepper
  • 3 cans beef broth ~43 ounces
  • 4-5 medium russet potato peeled and cubed
  • 2 cups roasted New Mexico Green Chiles peeled and chopped*
  • 2 jalapenos diced
  • ½ bunch of cilantro chopped

Instructions

  • Cube the pork, trimming off most of the fat and removing the bone. This is the most time-consuming part, so after this everything is quick!
  • Heat olive oil in a large heavy saucepan over med-high heat.
  • Add the pork, onion, oregano, garlic, cumin, tomato bouillon, salt and pepper. Stir until pork is browned on all sides.
  • Add the beef broth* and reduce heat to low and simmer for 30 minutes.
  • While the pork is simmering, cube your potatoes. Whether you peel the potatoes or not is up to you! Both ways taste great.
  • After 30 minutes add cubed potato, and simmer for another 45 mins, or until tender.
  • If you are roasting your own green chiles, do that now. See how to roast green chiles here. Once roasted peel and chop them.
  • Add your green chile to the stew along with the diced jalapeno and cilantro 10 minutes before the 45 minutes is up (at the 35 minute mark).

Notes

Tips and Tricks
  • *If purchasing raw chiles you will need approximately 2 lbs to make 2 cups of roasted chiles
  • *If you don’t have beef broth on hand, chicken or vegetable broth will work fine, I just like the rich flavor the beef broth adds. If for some reason there isn’t enough liquid near the final stages of cooking add some water or more broth.
  • *If you don’t have chile to roast you can buy the canned green chile, or look for frozen in the freezer section of your grocery store!
  • Also, if you don’t want the stew to be too spicy, scrape out the seeds after roasting the chile and out of the jalapeno.

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 1126mg | Potassium: 948mg | Fiber: 3g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 4mg