• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Seeking Good Eats
  • Recipes
  • by Course
  • Low Carb Recipes
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
×
Home » Recipes » Soup and Stew Recipes

Green Chili Pork Stew Recipe

Modified: Jan 30, 2023 by Kori Butler · Published: Jan 30, 2023

FacebookPinterestEmailReddit
Jump to Recipe
Pinterest Hidden Image

This Green Chili Pork Stew recipe is loaded with wonderful flavor from the fork-tender pulled pork, green chile broth, potatoes, hominy, fresh herbs, and a citrusy splash of lime. A one-pot meal perfect for a cozy night in!

green chili pork stew served in white handled bowls.Pin

Highly recommended: Both Crockpot Birria De Res and Easy White Chicken Chili are two delicious and easy stew recipes you need to try next!

The Best Pork Green Chile Stew!

"This green chili pork stew is hearty, flavorful - and the perfect meal on a cold night! The pork is unbelievably tender and pairs so well with green chiles. Top the stew with queso fresco, sour cream, and cilantro for a little extra deliciousness."

So Flavorful! This green Chile stew uses tender pork, green enchilada sauce, green chiles, hominy, baby potatoes, oregano, cilantro, and freshly squeezed lime juice to make this hearty stew one you'll enjoy repeatedly! Add your favorite toppings to elevate it even more and personalize it for everyone in the family.

A meal in one! Everything is cooked in your dutch oven pot from start to finish! Start by sauteing your onion and build each flavor as you go. Bonus: you'll only have one pot to wash at the end of this meal!

Green Chili Stew Ingredients

Here are the ingredients you will need to make green chili pork stew:

  • Bone-in Pork Butt Roast - keep the bone! Using the bone in the stew adds extra flavor and tenderness to the meat. Pork butt and pork shoulder both come from the shoulder area; a butt roast has more fat, so it is more tender and flavorful as well. Pork shoulder may be used.
  • Kosher Salt and Freshly Ground Black Pepper - use freshly ground black pepper for a little more spice and flavor. If you don't have kosher salt table salt is fine.
  • Vegetable oil - substitute this with your preferred cooking oil, such as olive oil or canola oil.
  • Onion - any onion variety will work in this stew. Common to use would be white, yellow, or sweet.
  • Fresh Oregano - fresh herbs will give a greater flavor payoff than dried. Dried can be substitute. Use 1 teaspoon for every tablespoon called for.
  • Fresh Garlic Cloves - you will mince before sauteing. You can also purchase store-bought pre-minced to save you time.
  • Chicken Stock - use low sodium or low-fat varieties. Chicken stock or broth may be used. You can also use vegetable broth if preferred.
  • Green Enchilada Sauce - canned or fresh. Use our recipe or a store-bought variety.
  • New Baby Potatoes - use small petite potatoes or any white potatoes cut into bite-sized pieces.
  • Canned Diced Green Chilies - canned, and found in your local grocery store near the Mexican food items. Use mild or hotter peppers.
  • Canned White Hominy - is actually dried field corn that has been hydrated with a solution. Very traditional in Mexican and Latin soups, stews, or even salads. It has an earthy corn flavor with a soft texture.
  • Fresh Cilantro
  • Fresh Lime - start with the juice of a small lime. You can always increase more to taste. Cut into lime wedges for garnish as well.

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 🙂

Green chili pork stew served in a white bowl and garnished with cheese and cilantro.Pin

Substitutions and Variations

  • Use boneless pork shoulder instead of pork butt if you want a leaner cut of meat.
  • Additional spices may be added to taste, such as chili powder (green or red), cumin, etc.
  • Pinto beans or white beans may be added.
  • Pork cubes may be used instead of larger pieces that get shredded.
  • Omit cilantro if you do not like the flavor. Substitute with fresh parsley for a mild fresh herb.
  • For added sweetness, use sweet potatoes in place of the potatoes, or a combination.
  • Add fresh diced jalapeno with or without the seeds to add some spice. Hatch green chiles or other variety also taste great. Cook with the onion to release the best flavor. Use as little or as much as you like as well!
  • Hot sauce can be used to increase the spiciness.
  • Adjust any seasonings to your liking.

How To Make Green Chile Stew

Saute

Preheat your oven to 300 degrees F.

Heat oil in a Dutch oven over medium high heat until it just starts to smoke.

Add onion and a half teaspoon of each salt and pepper. Saute until softened, about 5 minutes.

Add garlic and oregano. Stir until fragrant, about 30 seconds to one minute.

Add Pork

Add the cut pork and bones to cook, turning often until the pork is no longer pink on the outside. (Note: you are not fully searing the pork, only giving it light color.)

Pour in the broth and enchilada sauce. Scrape up any brown bits on the bottom of the pan.

Stir in the potatoes.

Oven

Cover with a tight-fitting lid and transfer to the oven. Cook until the pork is tender, about 2 hours.

Remove from the oven.

Shred Pork

Using a slotted spoon, remove the chunks if pork and shred it with 2 forks.

Simmer

Add hominy and green chilies. Bring to a simmer over medium heat uncovered for about 10 to 15 minutes.

Finish

Add chopped cilantro, lime juice, and shredded pork back to the pot and cook until heated through.

Season to taste with salt and pepper.

How To Serve Pork Green Chile Stew

Green chili pork stew with potatoes and green enchilada sauce in a white bowl with handles.Pin
  • Garnish with fresh cilantro, sliced green onion, green salsa, cubed avocado, and some queso fresco or cotija cheese. Serve with lime wedges.
  • Serve with flour or corn tortillas. You can use low-carb tortillas as well. Dip it into the stew, or use it as a spoon!
  • Serve the stew over a bowl of white or brown rice or even cauliflower rice.
  • Top your bowl with tortilla strips, a scoop of sour cream, or plain greek yogurt for a creamy stew.

Top Tips

  • If you don’t have a Dutch oven in your kitchen, an instant pot or slow cooker may also work. You will need to brown your pork in a skillet before placing it into the cooking device, and cook times may vary.
  • Feel free to sub out a different potato if you don’t have new baby potatoes on hand. If you use Idaho or russet potatoes, make sure to peel them. Sweet potatoes may also be used.
  • For best results, be sure the cooking liquid covers your pork in the Dutch oven. This method helps the pork cook evenly.

FAQs

How to store

Cool and store the stew in an airtight container, refrigerated for up to 4 days.

How to reheat

Reheat the green chile stew in a microwave-safe dish or in a small sauce pot until it has reached 165 degrees or a temperature of your liking.

How to freeze

Cool and freeze the stew in an airtight container for up to 3 months. Be sure to leave at least 1" of head space at the top to allow for expansion of the ingredients.

What is the difference between green chili and chili verde?

These two terms mean the same thing. Chili Verde means green chili in Spanish. These terms reference the art of cooking pork with green chilis and tomatillos until the pork is tender to eat.

How long does pork green chili last?

We recommend consuming leftovers no longer than 4 days after cooking, but 7 days is the maximum, according to the FDA. Due to the acidity content in green chili, leftovers should be fine on day 5.

How do you thicken pork chili?

A cornstarch slurry is the best method for thickening a loose sauce. Start by mixing two tablespoons of cornstarch into two tablespoons of cold water and slowly add the slurry to the simmering chili. Add more slurry if needed!

📖 The recipe.

Green chili pork stew with potatoes, pulled pork, hominy, and queso fresco cheese.

Green Chili Stew with Pork

A tasty one-pot green chili pork stew recipe with fork-tender pulled pork, potatoes, and hominy - in a flavorful green chile broth. So VERY good!
5 from 1 vote
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Soup and Stew Recipes
Cuisine Mexican
Servings 10
Calories 404 kcal

Ingredients
  

  • 1 (4 to 5-pound) bone-in pork butt roast (trim the fat, divide roast into large pieces, save the bone)
  • salt and pepper (to taste)
  • 2 tablespoons vegetable oil (olive oil or avocado oil may also be used)
  • 1 large onion (chopped)
  • 1 tablespoon fresh oregano
  • 3 garlic cloves (minced)
  • 3 cups chicken stock
  • 1 recipe or (28-ounce can) green enchilada sauce
  • 1 pound new baby potatoes halved
  • 1 (4-ounce) can diced mild green chiles
  • 2 (15-ounce) cans white hominy (drained and rinsed)
  • 1 bunch cilantro, fresh (chopped)
  • juice of a lime (to taste)

Instructions
 

  • Preheat oven to 300°F
  • Heat oil in a Dutch oven over medium high heat until just smoking.
  • Add onion and ½ teaspoon each salt and pepper. Saute until softened, about 5 minutes. Add garlic and oregano. Stir until fragrant, about 30 seconds to 1 minute.
  • Add pork and bones and cook, stirring often until the pork is no longer pink on the outside.
  • Add chicken stock and green enchilada sauce. Scrape up any brown bits on the bottom of the pan. Stir in potatoes.
  • Cover with a tight fitting lid and transfer to the oven. Cook until the pork is tender, about 2 hours.
  • Remove from the oven. Remove pork and shred with 2 forks.
  • Add hominy and green chiles. Bring to a simmer uncovered over medium heat for about 10 to 15 minutes.
  • Add fresh cilantro, lime juice and shredded pork back to the pot and cook just until heated through.
  • Season to taste with salt and freshly ground black pepper. Garnish with cilantro.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • NOTES: Thicken the broth if desired. Whisk 2 to 3 tablespoons of cornstarch in with 3 tablespoons of water and stir into the stew. Simmer until desired thickness is reached. 
  • SERVING SUGGESTIONS: Adjust salt and pepper to taste. Garnish with cilantro, cubed avocado, green onion, cotija cheese, or sour cream. Serve with warm tortillas.

Nutrition

Calories: 404kcalCarbohydrates: 29gProtein: 38gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 110mgSodium: 1416mgPotassium: 891mgFiber: 5gSugar: 8gVitamin A: 612IUVitamin C: 11mgCalcium: 59mgIron: 4mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

More Stew Recipes

If you are looking for more delicious stews, check these out:

  • Apple and Cider Pork Stew in the Slow Cooker
  • beef stew served in a white bowl with a spoon and garnished with chives.
    Tropical Hawaiian Beef Stew (Slow Cooker)
  • A gray and white bowl of lamb stew garnished with parsley.
    Hearty Leftover Lamb Stew Recipe
  • irish sew served in a white bowl and garnished with parsley.
    Slow Cooker Irish Stew Recipe with Lamb

More Recipes

  • Italian Kale and White Bean Sausage Soup
  • Savory Ground Beef Chili Recipe

Reader Interactions

Comments

  1. Rehoboth

    March 01, 2023 at 9:38 pm

    Very nice recipe
    Thanks

    Reply
    • seekinggoodeats

      March 12, 2023 at 9:25 am

      Thank you! Enjoy

      Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Image of Kori Butler Seeking Good Eats Founder

Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

More about me

Most Popular Recipes

  • A round white bowl of fried rice with shrimp and chicken.
    Shrimp and Chicken Fried Rice
  • Buffalo chicken wing dip served in a gray baking dish and garnished with celery. A person is dipping a cracker into the dip.
    Buffalo Chicken Wing Dip Recipe
  • A bowl of New Orleans gumbo served over rice with a spoon.
    Louisiana-Style Gumbo Recipe
  • Pork Shoulder Roast Recipe
  • a jar full of premade fajita seasoning mix with a spoon full of seasoning on a cutting board.
    Easy 8-Ingredient Fajita Seasoning Mix
  • Blue cheese wedge salad with dressing, bacon, tomato, and cheese
    Wedge Salad Recipe with Blue Cheese

Footer

as featured in:

Seeking Good Eats as feature in various publication online
back to top
  • Privacy Policy
  • Disclaimer
  • About Me
  • Contact
  • Newsletter
  • Sponsor
  • Accessibility Policy
Badge of the Internation Association of Culinary Professionals

Copyright © 2025 Seeking Good Eats™

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.