Grandma’s Traditional Green Chile Stew

This traditional green chile stew is a comforting, flavorful dish that’s perfect for cold days or family dinners. The combination of tender pork, roasted green chiles, and potatoes makes a hearty and satisfying meal. It’s easy to make and even better the next day.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6
• Difficulty Level: Easy to Moderate

Nutrition (Per Serving)

• Calories: ~320
• Protein: 26g
• Carbohydrates: 18g
• Fat: 17g
• Fiber: 3g
• Sugar: 3g
• Sodium: 480mg

Why Make This Recipe

• Easy to cook in one pot
• Tastes rich and satisfying
• Great for meal prep
• Adjustable spice level
• Freezes well

Ingredients

• 2 tbsp olive oil
• 1½ lbs pork shoulder or stew meat, cut into small cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1½ cups roasted green chiles, chopped (preferably Hatch chiles)
• 3 medium russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 tsp ground cumin
• ½ tsp dried oregano
• Salt and pepper to taste

Optional Ingredients:

• 1 small can diced tomatoes
• ½ cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish
• Lime wedges

Directions

1. Heat oil in a large pot over medium-high heat. Add pork and brown on all sides. Remove and set aside.
2. In the same pot, cook onions until soft. Add garlic and cook for 1 minute.
3. Add green chiles, cumin, oregano, salt, and pepper. Stir for 2–3 minutes.
4. Return pork to the pot. Add potatoes and chicken broth.
5. Bring to a boil, then reduce heat and simmer for about 1 hour, or until pork and potatoes are tender.
6. Taste and adjust seasoning.
7. Serve hot with your choice of garnishes.

How to Serve

• Serve with tortillas or crusty bread
• Add sour cream or shredded cheese if desired
• Works well with a simple salad on the side

How to Store

• Refrigerator: Up to 4 days in a sealed container
• Freezer: Up to 3 months in freezer-safe containers
• To Reheat: Warm on the stove or microwave, add broth if needed

Expert Tips

• Use freshly roasted green chiles for better flavor
• Cut pork evenly for even cooking
• To thicken, mash some of the potatoes into the broth
• Substitute pork with chicken or turkey if needed

Variations

• Use chicken instead of pork
• Add jalapeños for extra heat
• Make it vegetarian with beans and vegetable broth
• Add hominy for a New Mexico-style posole version

Frequently Asked Questions

Can I use canned green chiles?

Yes. Fresh roasted is better, but canned works fine.

Can I cook this in a slow cooker?

Yes. Brown meat first, then cook on low for 6–8 hours.

Why is the stew too thick or thin?

Add broth if too thick, simmer uncovered if too thin.

Can I use frozen green chiles?

Yes. Just thaw them before using.

What can I do with leftovers?

Use them in burritos, over rice, or with eggs for breakfast.

Conclusion

This green chile stew is simple, warm, and full of flavor. It’s a great go-to meal for family dinners or cold evenings. Try it, adjust it to your taste, and enjoy it with the people you love.