Enjoy a hearty adventure with this flavorful green chili stew. Tender pork mingles with roasted green chilies and potatoes in a savory chicken broth. Aromatic garlic, onion, cumin, and oregano create a warming depth of flavor that will captivate your palate and charm every guest gathered around this delightful dish.

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I am excited to share my recipe for Green Chili Stew With Pork. This dish is a hearty mix of flavors that bring out the best in every ingredient.

I start by browning 2 lbs of pork shoulder in 2 tbsp of vegetable oil until the meat gets a nice color. Then I add a medium diced onion and 3 cloves garlic minced; these combine well with 4 cups chicken broth to create a savory base.

I season the stew with salt and pepper, along with 1 tsp ground cumin, 1/2 tsp dried oregano, and 2 bay leaves for that warm, earthy taste. Next, I toss in 2 cups roasted green chilies and 3 medium potatoes, peeled and cubed, to bring a satisfying texture and a spicy kick.

Sometimes I finish it off with 1/4 cup chopped fresh cilantro for brightness. This Green Chile Stew is a go-to comfort dish that balances taste and nutrition perfectly.

Why I Like this Recipe

I like this recipe because the pork gets so tender after simmering for a long time and it really makes the dish feel hearty.
I like that the green chilies combined with the cumin and oregano give it a depth of flavor that makes every bite exciting.
I like how simple it is to make even though it tastes like something special, which makes it perfect for a busy day.
I like that there’s plenty of room to tweak the seasoning just the way I like it, so I can experiment with extra garlic or even a little more salt.

Ingredients

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Pork shoulder gives protein and rich fat that makes the stew hearty.
Vegetable oil helps in browning and adds a light taste with minimal calories.
Roasted green chilies deliver a smoky kick and vibrant vitamin boost.
Potatoes supply healthy carbs and fiber, creating a comforting texture.
Garlic adds a pungent aroma and spicy flavor; its benefits are a bonus.
Fresh cilantro though optional, brightens the stew with a zesty flair.

Ingredient Quantities

2 lbs pork shoulder, cut into 1-inch cubes

2 tbsp vegetable oil

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups roasted green chilies, roughly chopped

3 medium potatoes, peeled and cubed

1 tsp ground cumin

1/2 tsp dried oregano

2 bay leaves

Optional: 1/4 cup chopped fresh cilantro

How to Make this

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1. First, season the pork shoulder with salt and pepper, then set it aside.

2. Heat the vegetable oil in a large pot over medium heat, and brown the pork in batches until it’s all picked up and a little crispy on the edges, then take it out.

3. In the same pot, toss in the diced onion and minced garlic and cook them for about 3-4 minutes until they get soft, but don’t let ’em brown too much.

4. After that, return the pork to the pot and pour in the chicken broth; then stir in the ground cumin, dried oregano, and add the bay leaves.

5. Next, mix in the roughly chopped roasted green chilies and the cubed potatoes, ensuring everything is combined nicely.

6. Bring the whole mixture to a simmer, then lower the heat and let it cook covered for about
1.5 to 2 hours until the pork turns tender.

7. Check your stew for seasoning and add more salt and pepper if needed.

8. If you’re using fresh cilantro, stir in the chopped cilantro just before serving to keep its flavor bright.

9. Once done, remove the bay leaves.

10. Serve your green chili stew hot, maybe with some crusty bread or rice, and enjoy this hearty dish with your friends!

Equipment Needed

1. A large heavy-bottomed pot with a lid – you’ll use it to brown the pork and then simmer the stew.
2. A stove burner to heat up the pot.
3. A sharp knife for cutting the pork, dicing the onion, and chopping the roasted green chilies.
4. A sturdy cutting board for all your chopping needs.
5. Measuring spoons and a measuring cup to get the right amounts of spices and chicken broth.
6. A slotted spoon or tongs to move the pork in and out of the pot.
7. A mixing spoon to stir in the garlic, cumin, oregano, and other ingredients.
8. A bowl or plate to temporarily set aside the browned pork before adding it back in.
9. A ladle for serving the hot green chili stew.

FAQ

Can i use a different pork cut? Yes, but pork shoulder is best coz it gets tender and flavorful when slow cooked.

How long do i need to cook it? You should simmer it for about 2 hours on low heat so the pork becomes super tender.

Can i add extra spices? Sure, feel free to add more cumin or even a pinch of chili powder if you like it spicier.

Is it okay to freeze leftovers? Yeah, just cool the stew first then store in an airtight container, it will keep fine for up to 3 months.

What can i do if i cant find roasted green chilies? You can roast your own fresh green chilies in the oven or on a gas stove to bring out that smoky flavor.

Green Chili Stew With Pork Recipe Substitutions and Variations

Instead of pork shoulder, try using beef chuck or boneless pork loin for a similar richness in flavor.
If vegetable oil isn’t available, you can use canola or sunflower oil instead – they work just as well.
Don’t have chicken broth? Water with bouillon cubes or even vegetable broth is a solid substitute.
If you can’t get roasted green chilies, canned green chilies (drained well) can do the trick.

Pro Tips

1. Try browning the meat in small batches so every piece gets a crunchy, caramelized edge; this really boosts the flavor.
2. Let the pork stew simmer long enough – about 1.5 to 2 hours – so the pork gets super tender and all the flavors can fully mix.
3. Be careful with the onions and garlic, cook them just until they soften so they dont burn but still give a rich taste to the broth.
4. If you’re adding cilantro, stir it in right at the end so it keeps its fresh, zesty flavor, instead of cooking away.

Green Chili Stew With Pork Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large heavy-bottomed pot with a lid – you’ll use it to brown the pork and then simmer the stew.
2. A stove burner to heat up the pot.
3. A sharp knife for cutting the pork, dicing the onion, and chopping the roasted green chilies.
4. A sturdy cutting board for all your chopping needs.
5. Measuring spoons and a measuring cup to get the right amounts of spices and chicken broth.
6. A slotted spoon or tongs to move the pork in and out of the pot.
7. A mixing spoon to stir in the garlic, cumin, oregano, and other ingredients.
8. A bowl or plate to temporarily set aside the browned pork before adding it back in.
9. A ladle for serving the hot green chili stew.

Ingredients

2 lbs pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
Salt and pepper, to taste
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups roasted green chilies, roughly chopped
3 medium potatoes, peeled and cubed
1 tsp ground cumin
1/2 tsp dried oregano
2 bay leaves
Optional: 1/4 cup chopped fresh cilantro

Directions

First, season the pork shoulder with salt and pepper, then set it aside.
Heat the vegetable oil in a large pot over medium heat, and brown the pork in batches until it's all picked up and a little crispy on the edges, then take it out.
In the same pot, toss in the diced onion and minced garlic and cook them for about 3-4 minutes until they get soft, but don't let 'em brown too much.
After that, return the pork to the pot and pour in the chicken broth; then stir in the ground cumin, dried oregano, and add the bay leaves.
Next, mix in the roughly chopped roasted green chilies and the cubed potatoes, ensuring everything is combined nicely.
Bring the whole mixture to a simmer, then lower the heat and let it cook covered for about
5 to 2 hours until the pork turns tender.
Check your stew for seasoning and add more salt and pepper if needed.
If you're using fresh cilantro, stir in the chopped cilantro just before serving to keep its flavor bright.
Once done, remove the bay leaves.
Serve your green chili stew hot, maybe with some crusty bread or rice, and enjoy this hearty dish with your friends!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.