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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
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Author Kori Butler
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
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
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