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!
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!
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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
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 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.
Cover with a tight-fitting lid and transfer to the oven. Cook until the pork is tender, about 2 hours.
Remove from the oven.
Using a slotted spoon, remove the chunks if pork and shred it with 2 forks.
Add hominy and green chilies. Bring to a simmer over medium heat uncovered for about 10 to 15 minutes.
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
- Garnish with fresh cilantro, sliced green onion, 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.
- 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.
Cool and store the stew in an airtight container, refrigerated for up to 4 days.
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.
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.
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.
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.
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!
Green Chili Stew with Pork
- 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)
- 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.
- 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.
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