This flavorful Green Chile Stew is a comforting soup that has just the right amount of spice. With a handful of pantry ingredients, you can have an amazing soup that’s hearty and will be on repeat all winter long. It’s freezer-friendly and can be made in the slow cooker or Instant Pot!
Green Chile Stew
I don’t know about you, but when it’s really cold, snowing, or raining out, I want all the soups! My recipes for Creamy Potato Soup and Hearty Beef Stew are just a few of my go-to’s. Along with this green chile stew recipe!
Soup is so comforting, warming, and hearty — making it perfect for colder months. Plus, soups and stews can also be really budget-friendly. If you’re looking to stretch your wallet, soup can be a great choice.
This crock pot green chili stew is full of tender chunks of pork that have been simmered in a rich, green chile-based broth. It’s bursting with bright, bold, and lightly spicy flavors and is super easy to make in the slow cooker or Instant Pot!
I know as soon as you try this one you’ll love it just as much as I do.
Why You’ll Love This Green Chile Stew Recipe
- Super easy to make
- Use a slow cooker or pressure cooker
- Full of bold flavor
- Freezer-friendly
- Made with wholesome ingredients
Key Ingredients to Make Green Chile Pork Stew
- PORK – I like to use shoulder for this green chile stew with pork, but any pork roast will work.
- GREEN CHILES – This is where I am taking some help and using canned green chiles. You can also roast and peel your own — you’ll need about 3 cups of roasted, peeled, and chopped chiles.
- ONION & GARLIC – These simple aromatics add so much flavor. You’ll get this recipe going by sautéing them in the same OIL you’ll use to brown the pork. They’re small but mighty!
- FRESH TOMATO – I like Roma tomatoes but use whatever you have on hand.
- POTATOES – Russets are my top choice for green chile pork stew as they hold up well when cooked in broth. You could also use red potatoes or Yukon Gold instead.
- CHICKEN BROTH – To add more liquid without watering the soup down.
- SEASONINGS – I love adding salt, chili powder, cumin, and oregano to this stew for extra flavor. Then, I garnish the whole thing with some fresh cilantro.
Instructions to Make Crock Pot Green Chili Stew
BROWN THE MEAT: Place a pot with oil over medium-high heat, then add the pork. Cook for several minutes or until all sides are browned. Transfer to your crock pot.
SAUTÉ THE ONION & GARLIC: Add the onion to the same pot and sauté until softened. Add the garlic and cook for another minute. Deglaze the pan with chicken broth and add to the slow cooker.
ADD REMAINING INGREDIENTS: Add the diced green chiles, tomatoes, potatoes, and seasonings to your slow cooker.
SLOW COOK: Cook your stew on LOW for 8 hours. Shred the pork and then place back in the crock pot. Just before serving stir in 1/2 cup chopped fresh cilantro or leave it out and add a little to your bowl.
Instructions to Make Instant Pot Green Chile Stew with Pork
BROWN THE PORK: Set your Instant Pot to Sauté. When hot, brown the pork in oil then set aside.
SAUTÉ THE AROMATICS: Place the onion into the IP and cook until soft. Stir in the garlic and let it cook for another minute. Deglaze with chicken broth, making sure to get everything off the bottom of the pan to avoid that Burn code.
PRESSURE COOK: Add the pork back to the pot along with the remaining ingredients except for the cilantro. Cook on HIGH pressure for 25 minutes, then do a natural release for at least 20 minutes. Move the pressure valve to Venting to release the rest of the pressure.
ASSEMBLE: Remove the lid, shred the pork, and place it back in the pot. Stir in the cilantro and serve, or add to individual servings as instructed above.
FAQ
The easiest way to thicken your green chile stew recipe is to make a slurry. Combine cornstarch, flour, or even some ground cornmeal with water in a small bowl and whisk until a thick paste forms. Stir it into the stew as it cooks, and add more of the slurry until you get the thickness you want.
Yes, a natural release is very important when cooking meat in the Instant Pot. It allows the pressure to drop at a slower rate, producing more tender meat. When a quick release is used, the meat will seize up and be tougher.
You can store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm in a saucepan on the stovetop stirring occasionally. If it’s too thick, add a little chicken broth or water until it reaches your desired consistency.
Absolutely! Make the green chile stew with pork as directed, then let it cool completely. You can then place it in an airtight freezer-safe container and freeze for up to 2-3 months. Let it thaw overnight in the fridge before reheating gently.
Green Chile Stew Pro Tips
- I love browning any meat before adding it to the slow cooker or Instant Pot because it adds so much flavor. If you are pressed for time, you can skip this step.
- If you’re new to green chiles, I recommend that you start with a milder variety and gradually increase the heat as you get used to the flavor. You can always add more heat later, but it’s harder to take it away. Some people find green chiles a bit too spicy.
- Don’t rush the process. Slow cooking allows the flavors in your green chile pork stew to meld together and the meat to become tender. If using the slow cooker, make sure to let it simmer for the full 8 hours.
- If you don’t like shredded meat in a stew, cut the meat into 1 1/2″ cubes before browning.
- You can serve this stew with cornbread or these yummy cornbread muffins. Or skip the cornbread and serve with tortillas to dip in the stew. Don’t forget about toppings like pico de gallo, crumbly cheese, or sliced avocados.
More Soup Recipes To Try
- Creamy Chicken Stew
- Tomato Basil Soup
- Creamy Turkey and Dumplings Soup
- Tuscan Bean Soup
- Creamy Sausage Tortellini Soup
Thanks so much for reading! Let me know what you think about this green chile stew recipe!
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Green Chile Stew
Ingredients
- 3 pounds (1.3kg) pork roast, cut into chunks
- 3 tablespoons oil
- 2 large onions, diced
- 8 cloves garlic, minced
- 1 quart (945ml) chicken broth
- 1 (27oz) (765g) diced green chiles
- 2 roma tomatoes, diced
- 4 russet potatoes, peeled and chopped
- 2 teaspoons salt
- 1½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ cup chopped fresh cilantro, optional
Instructions
- Brown the pork in oil over medium high heat. Remove from heat and add to slow cooker. In the same pot cook the onion until softened. Add garlic and cook for 1 minute. Deglaze the pan with chicken broth then add to the slow cooker.
- Add remaining ingredients EXCEPT for the cilantro to the slow cooker. Cover and cook on LOW for 8 hours. Shred pork and add back to the slow cooker. Before serving stir in chopped cilantro or add it to individual servings.
Notes
-
- Set instant pot to sauté and when hot brown pork in oil. Remove from the Instant Pot and set aside. Add onion and cook until soft. Stir in garlic and cook for 1 minute. Deglaze with chicken broth making sure to get everything off the bottom of the pan to avoid the burn code.
- Add pork back to the pot along with remaining ingredients EXCEPT for cilantro. Place lid on instant pot and turn to seal. Make sure the vent is set to seal. Cook on HIGH pressure for 25 minutes and do a natural release for at least 20 minutes. Move the pressure valve to venting to release the rest of the pressure. Remove the lid and shred pork then add back to the pot. Stir in the cilantro and serve or add the cilantro to individual servings.
I made this and loved it! I was planning to make it for holiday dinner but remembered one of the attendees doesn’t eat pork. Has anyone tried this with chicken?
I haven’t tried it with chicken but I don’t see why you couldn’t! I would use chicken thighs for flavor and to keep the meat moist.
This recipe is good. I had to make a few adjustments. Since potatoes aren’t the same size and we lik them in our stew, I use 1 1/2 lbs. Last year’s batch of chile was super hot so I only used 3/4 C. 1 can rotel tomatoes which also has some chile. I thought it was going to have too much onion, but it was perfect. Very tasty recipe.
Thanks for sharing! So glad you liked it!