Green Chile Stew Recipe

Prepare pork

Pat the pork cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Toss the seasoned pork with 2 tbs all-purpose flour until lightly coated.

Brown pork

Heat 2 tbs vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat until shimmering. In batches to avoid crowding, add pork cubes and brown on all sides, about 4–6 minutes per batch. Transfer browned pork to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the diced onion to the pot and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and minced jalapeño (if using) and cook 30–60 seconds until fragrant, stirring to avoid burning.

Build stew flavors

Stir in 3 cups chopped roasted green chiles, 1 tbs ancho or mild chile powder, 1 tsp ground cumin, and 1 tsp dried oregano. Cook 1–2 minutes to bloom the spices. Add 1 tbs tomato paste and cook, stirring, another minute.

Deglaze and simmer

Pour in 4 cups low-sodium chicken or pork broth, scraping the bottom of the pot to release browned bits. Return the browned pork and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat to low to maintain a simmer.

Add potatoes and simmer until tender

Add 1.25 lbs cubed russet potatoes to the simmering stew. Partially cover and simmer until potatoes and pork are fork-tender, about 30–35 minutes. Stir occasionally and skim any excess foam or fat.

Finish stew

If using, stir in 1 cup corn kernels about 5 minutes before the end of cooking to heat through. Taste and adjust seasoning with additional kosher salt and black pepper as needed. Stir in 1/4 cup chopped cilantro and 1 tbs fresh lime juice off the heat.

Warm flour tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Alternatively, toast or serve with garlic bread slices warmed according to package or recipe instructions.

Ladle the green chile stew into bowls. Garnish with additional chopped cilantro, a squeeze of lime, shredded cheese, and sliced radishes or diced white onion if desired. Serve with warm tortillas or garlic bread alongside for dipping.