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Overhead view of stew in a bowl garnished with cilantro, pico de gallo, and cheese.

Green Chile Stew

Course: Appetizer
Cuisine: American
Keyword: pork stew
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 426kcal
Author: Malinda Linnebur
This flavorful Green Chile Stew is a comforting soup that has just the right amount of spice. It's a freezer friendly meal that can be made in the slow cooker or instant pot!
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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

  1. INSTANT POT VERSION:
    1. Set instant pot to saute and when hot brown pork in oil. Remove from 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.
    2. 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. 
  2. FREEZER FRIENDLY: Freeze completely cooled soup in a freezer safe container for up to 3 months. Thaw in the refrigerator and reheat on the stove stirring occasionally. 
  3. GREEN CHILES: You can roast, peel, and chop your own. You will need about 3 cups. If you can't find a 27 oz can use 4 (7oz) cans.
  4. If you don't like shredded meat in stew, cut the meat into 1 1/2" cubes before browning.
  5. While browning the meat will add flavor to the stew if you are short on time you can skip that step.

Nutrition

Calories: 426kcal | Carbohydrates: 26g | Protein: 39g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 760mg | Potassium: 1244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 4mg