Why You’ll Love This Recipe
Green Chili Stew is deeply satisfying, packed with slow-cooked flavor, and comes together with minimal effort. The tender chunks of meat melt in your mouth, the green chilies bring a smoky kick, and the potatoes make it filling and comforting. It’s perfect for chilly nights, meal prep, or feeding a hungry crowd. Plus, it’s easy to adapt to your spice preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork shoulder or beef chuck (cut into cubes)
- Olive oil
- Onion (chopped)
- Garlic (minced)
- Roasted green chilies (mild or hot, chopped)
- Potatoes (peeled and cubed)
- Chicken or beef broth
- Ground cumin
- Dried oregano
- Salt
- Black pepper
- Optional: fresh cilantro, lime wedges, crushed red pepper flakes
Directions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the meat cubes and sear on all sides until browned. Remove and set aside.
- In the same pot, sauté the onions until translucent, about 5 minutes. Add garlic and cook for another 30 seconds.
- Return the browned meat to the pot. Stir in the green chilies, cumin, oregano, salt, and pepper.
- Add the broth and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is very tender.
- Add potatoes and continue to simmer for another 20–30 minutes, until the potatoes are soft and the stew has thickened slightly.
- Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and a squeeze of lime if desired.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes
Variations
- Green Chile Chicken Stew: Swap pork or beef for boneless chicken thighs.
- Vegetarian: Use white beans instead of meat and vegetable broth for a meatless version.
- Spicy Kick: Add jalapeños, hot green chilies, or a dash of hot sauce.
- Thicker Stew: Mash a few potatoes into the broth to create a heartier texture.
- Tomato Twist: Add a can of diced tomatoes for extra depth and color.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or in the microwave until heated through.
This stew also freezes well. Let it cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of green chilies should I use?
Use fire-roasted Hatch or Anaheim green chilies for authentic flavor. Choose mild or hot depending on your heat preference.
Can I make this in a slow cooker?
Yes, sear the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Is this stew very spicy?
It depends on the chilies used. You can make it mild or hot by selecting the right variety and adjusting quantities.
Can I use canned green chilies?
Absolutely. Canned green chilies are a great shortcut and still bring great flavor.
What meat works best?
Pork shoulder is traditional, but beef chuck or chicken thighs also work well.
Can I use sweet potatoes instead?
Yes, sweet potatoes are a delicious twist but will cook faster—check for tenderness sooner.
How can I thicken the stew?
Simmer uncovered to reduce the liquid or mash some of the potatoes directly into the broth.
What should I serve with it?
Warm tortillas, cornbread, rice, or crusty bread all pair beautifully with this stew.
Can I make it ahead of time?
Yes! It tastes even better the next day after the flavors have had time to develop.
How long does it last in the fridge?
Stored properly, it keeps well for up to 4 days.
Conclusion
Green Chili Stew is a flavorful, comforting dish that showcases the best of Southwestern cooking. With tender meat, hearty potatoes, and the smoky heat of roasted green chilies, it’s a satisfying bowl of warmth and spice that’s perfect for any time of year. Whether you’re making it for a cozy family dinner or prepping ahead for the week, this stew delivers every time.
PrintGreen Chili Stew
Green Chili Stew is a hearty Southwestern dish made with tender chunks of pork or beef, roasted green chilies, potatoes, and aromatic spices simmered in a rich broth. It’s warming, flavorful, and perfect for cold nights or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
- 2 lbs pork shoulder or beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups roasted green chilies, chopped (mild or hot)
- 3 medium potatoes, peeled and cubed
- 4 cups chicken or beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: fresh cilantro, lime wedges, crushed red pepper flakes
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear meat cubes until browned on all sides. Remove and set aside.
- Add chopped onions and sauté for about 5 minutes until translucent. Add garlic and cook for another 30 seconds.
- Return the meat to the pot. Stir in green chilies, cumin, oregano, salt, and pepper.
- Pour in the broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours, until meat is tender.
- Add cubed potatoes and simmer uncovered for another 20–30 minutes until potatoes are soft and stew is slightly thickened.
- Taste and adjust seasoning. Serve hot, garnished with cilantro and a squeeze of lime if desired.
Notes
- Use fire-roasted Hatch or Anaheim chilies for authentic flavor.
- Simmer longer for even more tender meat.
- To thicken, mash a few potatoes into the broth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
