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During peak Green Chile season in New Mexico it is always a routine to stock up on enough to last the rest of the year! The aroma of the first batch of green Chile filling the house has no comparison. This recipe can’t be more simple, just takes a little time. It can be done in a Dutch oven or in a crock pot. Top a bowl of this stew with your favorite cheese, green onion and some sour cream and you are in for a treat!

What You’ll Need

Crockpot Instructions

Crockpot Pork Green Chile Stew

Serving Size:
8
Time:
8 Hours
Difficulty:
Medium

Ingredients

  • 1 Large White Onion Diced
  • 3 Cloves Garlic Minced
  • 64 Ounces Chicken Broth Plus more for evaporation
  • 1 Pound Hatch Green Chile Diced
  • 8 Pounds Pork Stew Meat Or Pork Shoulder, bone in cut up into bite sized chunks
  • 15 oz Fire Roasted Tomatoes
  • 2 Serrano Peppers
  • 4 Tomatillos
  • 1 Large Tomato
  • 2 Tbsps. Olive Oil Extra Virgin

Directions

  1. Cut up Pork into bite sized chunks
  2. Place serrano, tomatillo, and tomato on a baking sheet and broil or grill until outside is charred
  3. Sear and brown pork
  4. Add pork to crockpot along with onion broth and garlic
  5. Add Onion, cook down about 2 minutes
  6. Place serrano, tomatillo, and tomato in a blender with a little cooking liquid to blend, add mixture to Crock Pot
  7. Place crockpot on low for 8 hours.
  8. Serve with some cheese and a dollop of sour cream!

Dutch Oven Instructions

New Mexico Pork Green Chile Stew

New Mexico inspired Pork Green Chile Stew will fill your house with an amazing aroma and bring home that great comfort food feeling.
Print Pin
Course: Main Course
Cuisine: New Mexico
Keyword: Green Chile
Prep Time: 1 hour
Cook Time: 6 hours
Servings: 8 Servings
Author: Jesse Colmey

Equipment

  • 1 Dutch Oven Or Crock Pot

Ingredients

  • 1 Large White Onion Diced
  • 3 Cloves Garlic Minced
  • 64 Ounces Chicken Broth Plus more for evaporation
  • 1 Pound Hatch Green Chile Diced
  • 8 Pounds Pork Stew Meat Or Pork Shoulder, bone in cut up into bite sized chunks
  • 15 oz Fire Roasted Tomatoes
  • 2 Serrano Peppers
  • 4 Tomatillos
  • 1 Large Tomato
  • 2 Tbsp Olive Oil Extra Virgin

Instructions

  • Cut up Pork into bite sized chunks
  • Place serrano, tomatillo, and tomato on a baking sheet and broil until outside is charred
  • Add Oil to Dutch Oven
  • Brown Pork
  • Add Onion, cook down about 2 minutes
  • Add the broth and rest of the ingredients
  • Place serrano, tomatillo, and tomato in a blender with a little cooking liquid to blend, add mixture to Dutch Oven
  • Bring to a boil and then simmer for several hours, letting the stock cook down, adding more as needed

Want more recipes like this? Check out our Crockpot Recipes Page!