Hatch Green Chile Pork Stew is a hearty stew loaded with roasted Hatch Green Chiles, tomatoes, pork shoulder roast and white beans.
Green Chile Pork Stew is traditionally found in Colorado and New Mexico. My version is considered closer to New Mexican style because I used true Hatch Chiles.
In Texas, I am most familiar with Rudy’s Country Store and BBQ Green Chile Stew. Texture and flavor wise that is what it reminds me of but I used beans in place of the potatoes. I’ve added a variation below if you’d like to make it more like Rudy’s.
What cut of pork to use in Green Chile Stew?
A pork shoulder roast is the best choice for stewing. It has ample marbling which results in that tender fall apart roast you want with a stew recipe.
You will likely see it in the store as a pork butt or Boston butt roast. In my area of Texas, there aren’t many stocked but I’m usually able to find an employee to help me find one.
Serious Eats has a helpful graphic if you’d like to learn more about where exactly the pork shoulder roast comes from. Just to note, this is not one of the lean cuts of pork.
Another option if available, is to use pork stew meat which has already been cubed. I have not found this in my small local Texas grocery stores.
When selecting pork, it should be pink and not gray or dull. It should feel firm to the touch and not slimy or mushy.
Hatch Green Chiles
I love Hatch Green Chiles. You’ll find many of my recipes featuring them. Someone once asked me I was born in New Mexico because I love all the Hatch things. (In case you were wondering, I was not.)
You can use fresh, frozen, or canned roasted Hatch Green Chiles for this stew. The main thing is to make sure you are using chiles that have been roasted whether you do that yourself or buy them already roasted. Next, you’ll want to remove the stems, seeds, and roughly chop.
Thanks to the Hatch Chile Store for sending me over a case of free roasted Hatch Chiles. I used the mild whole roasted Hatch Green Chiles. To use frozen peppers for your recipe, simply thaw, discard any liquid, remove stems and seeds and coarsely chop.
- All-Purpose Flour
- Salt & Pepper
- Canola Oil
- Pork Roast – Use a 2-3 pound pork shoulder roast or stew meat.
- Onion – Yellow or white, diced.
- Garlic – Minced garlic.
- Hatch Green Chiles – The recipe calls for 2 cups of coarsely chopped roasted Hatch Green Chiles. I have used both canned and frozen. The Hatch Chile Store sent me some whole roasted chiles, I used two packages coarsely chopped. If you are using canned, it will be the 28 oz. can of whole roasted green chiles. You will drain it and coarsely chop.
- Diced Tomatoes – Regular or fire-roasted.
- Chicken Broth
- Pickled Jalapeños – I used mild Hatch Green Chiles so it needed a little kick of heat. If you don’t like spicy, feel free to leave out.
- White Beans – I added beans for some extra nutrition and because I feel like it makes the stew more of a meal. I've included variations below if you don't want to use beans.
How to make Green Chili Pork Stew
- Chop onion. Cut pork roast into 1” cubes, trim excess fat. Dredge pork in flour, salt and pepper.
- Heat oil in a large dutch-oven over medium heat. Working in two batches brown pork on all sides. Sautee onion with second batch of pork. Drain any excess oil; Add pork back to dutch oven.
- Stir in minced garlic and cook for 30 seconds.
- Pour in chicken broth, use a wooden spoon to loosen any browned bits from the bottom of the pan.
- Stir in the Hatch Green Chiles, tomatoes, spices and jalapenos.
- Cover and cook on low, stirring occasionally, for approximately 2 hours or until pork is fork tender.
- Stir in beans and let them warm.
- I like to skim any excess fat off the top. Not fancy, but you can use a paper towel to do this. Simply lightly place it on top and it will absorb the excess grease.
- Serve and enjoy! I like to serve with fresh flour tortillas.
I like a thicker chili/stew so I use 4 cups of chicken broth, but you can increase this by 2-3 cups if you prefer a more soupy consistency.
Rudy’s Country Store and BBQ Style
Omit the beans. Add 1 cup diced potatoes and ½ cup shredded or sliced carrots. I think Rudy’s is spicier so if you are looking for that heat, consider using hot green chiles. I bet this would be delicious made in a smoker.
How to Make in a Crock-Pot
To make Hatch Green Chile Pork Stew in a slow cooker brown the meat, sauté the onion in a dutch-oven and then transfer to the crock-pot. Add remaining ingredients except for beans. Cook on LOW for 6-7 hours or HIGH for 3 hours. During the last 30 minutes of cooking time add the beans.
Simply leave them out, swap with potatoes or stir in 1 cup of a cooked grain such as barley, pearled sorghum or brown rice. If you add grain, you may want to add an extra 1-2 cups of chicken broth if the grain absorbs much of the liquid.
Is Green Chile Stew healthy?
The shoulder roast typically used in this stew is not one of the lean cuts of pork. However, pork is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein. I think it is important to consume protein from a variety of sources simply for the different micronutrient makeup.
I like to add beans for fiber. You are also getting a variety of vitamins and antioxidants from the Hatch Green Chiles and tomatoes.
Hatch Green Chile Pork Stew
- ⅓ cup All-Purpose Flour
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 2-3 lb. Pork Roast cut into 1” cubes
- 3 Tbsp. Canola Oil
- 1 ½ cups Yellow Onion diced (1 medium)
- 1 Tbsp. Minced Garlic
- 32 oz. Chicken Broth
- 2 cups Hatch Green Chiles roasted and coarsely chopped
- 28 oz. can Fire-Roasted Diced Tomatoes
- 2 tsp. Cumin
- ¼ c. Pickled Jalapenos drained and chopped
- 2 - 15 oz. cans White Northern Beans drained and rinsed
- Combine flour, salt, and pepper in a large bowl. Dredge pork in flour mixture until evenly coated, discard the excess.
- Heat canola oil in a Dutch oven over medium-high heat.
- Working in batches, brown pork on all sides in the Dutch oven; approximately 3-5 minutes per batch. Add onion with the last of the pork and cook until onion is tender. Return pork to Dutch oven and stir in minced garlic; cook for 30 seconds.
- Add chicken broth to Dutch oven, stir and loosen any bits off the bottom of the pan.
- Stir in Hatch Green Chiles, tomatoes, cumin and jalapenos.
- Cover and cook on low heat for 2-3 hours or until pork easily shreds with a fork. Stir occasionally. Add beans to the stew during the last 30 minutes of cooking.
More recipes featuring Hatch Green Chiles: