Green Chile Stew Recipe

Name: Green Chile Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 pounds boneless pork shoulder, diced; Kosher salt; 1 large white onion, diced; 1 1/2 cups diced Hatch or Anaheim chile peppers; 1 small green bell pepper, diced; 1 small red bell pepper, diced; 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 pound Yukon gold potatoes, peeled and diced; 2 15 -ounce cans white hominy, drained and rinsed; 1 large bunch cilantro, leaves chopped; 2 tablespoons cornstarch; Flour tortillas, warmed, for serving

Servings: persons

2 tablespoons vegetable oil
3 pounds boneless pork shoulder, diced
Kosher salt
1 large white onion, diced
1 1/2 cups diced Hatch or Anaheim chile peppers
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 pound Yukon gold potatoes, peeled and diced
2 15 -ounce cans white hominy, drained and rinsed
1 large bunch cilantro, leaves chopped
2 tablespoons cornstarch
Flour tortillas, warmed, for serving

1
Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat.
2
Sprinkle the pork with 1 teaspoon salt.
3
Working in batches, cook the pork, stirring, until browned, about 5 minutes.
4
Transfer to a plate and discard the fat from the pot.
5
Heat the remaining 1 tablespoon vegetable oil in the pot.
6
Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes.
7
Return the pork to the pot along with the chicken broth; cover and bring to a boil.
8
Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
9
Increase the heat to medium high and bring the stew to a low boil.
10
Add the potatoes, hominy and enough water to cover the pork and potatoes.
11
Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
12
Whisk the cornstarch with 1/4 cup water in a small bowl until smooth.
13
Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes.
14
Serve with flour tortillas.
15
Photograph by Kat Teutsch

1459

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 pounds boneless pork shoulder, diced, Kosher salt, 1 large white onion, diced, and more.

Yes, Green Chile Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions