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My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy comfort food!
Why this recipe works:
- Everything you could possibly want in a hearty meal is in this pork stew: tender meat, flavorful veggies, filling potatoes, spicy green chile, and tons of flavor.
- Pork tenderloin is lean and very quick to cook.
- This is a one pot meal which means you won’t end up with a ton of dirty dishes!
- This soup freezes extremely well, so it’s easy to make a big batch and save some for later!
Here’s how to make it:
- The first step is to give the pork tenderloin pieces a nice sear in the pot (photo 1). Once they are wonderfully brown and crispy on the outside, you’ll set them aside.
- Next you’ll saute the onion and carrot (photo 2) to really bring out their flavors. After they’re able to cook for a bit, you’ll add the pork along with any juices back to the pot. To that mixture, you’ll add potatoes, salt, and chicken broth (photo 3). This will cook for at least 45 minutes until the potatoes are nice and tender.
- At this point you’ll add the diced green chile and corn (photo 4). These only need to be heated through. Taste and add additional salt, if needed. That’s it!
Cooking tips for a perfect pork stew:
- There are a lot of recipes out there that tell you to add tomatoes to your green chile pork stew. You know I love tomatoes, but I feel they have no place in this stew.
- I went with pork tenderloin and can tell you it is the perfect choice. Super tender, no fat, and crisps up perfectly when you cook it in bacon grease like I did. You may also use a pork shoulder or pork butt roast.
- The absolute best green chile is Hatch Green Chile from New Mexico. I buy it frozen and have them ship it to me. You can always used canned green chile available at all major grocery stores.
- This recipe can easily be adapted for the Instant Pot or Slow Cooker. If you’re interested in how I would modify, just leave me a comment below or email me.
Green chile recipes:
Do you love the flavor and spice that green chile adds to recipes? Well then you have to try making these!
- Green Chile Cheddar Queso
- Cheesy Green Chile Chicken Lasagna
- Green Chile Tochos (Tater Tot Nachos)
- Green Chile Deviled Eggs
- Green Chile Meatballs with Cheese Sauce
- Green Chile Aioli
Watch the step-by-step recipe video below!
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My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy comfort food!
Equipment
Ingredients
- 2 tablespoons oil or bacon grease
- 1 to 1.5 pound pork tenderloin cut into small cubes
- 1 large yellow onion minced
- 3 large carrots peeled and diced
- 2 small russet potatoes peeled and diced (about 2 cups)
- 1 tablespoon salt
- 4 cups chicken broth
- 2-3 cups roasted green chile stems, skin, seeds removed, chopped
- 1 1/2 cups corn
Instructions
- Over high heat, heat oil or bacon grease in heavy bottom pot or dutch oven. Once hot, add half of the tenderloin and allow to cook for a couple minutes until it starts to brown. Use tongs to flip. Once you achieve a nice crispy outside, remove meat and transfer to a clean bowl. Add remaining tenderloin to pot, cook until lightly brown, then transfer to bowl with other cooked meat.
- Using the same pot you cooked the meat, add the onion and carrot. Stir and allow to cook until it starts to brown, about 5-10 minutes. Transfer browned tenderloin along with any resting juices from the bowl back to the pot with the onion and carrot.
- Add potatoes, salt, and chicken broth. Bring to a boil and then reduce heat to low. Allow to cook for 45-60 minutes or until potatoes are very tender.
- Add green chile and corn and cook for another 10-15 minutes until heated through. If you’re concerned about the spice, start with a small amount of green chile and continue to add until you reach the amount that works best for you.
- Refrigerate or freeze any leftover soup and to reheat, allow frozen soup to fully thaw and then heat on stove until piping hot. Enjoy!
Notes
Cooking tips for a perfect pork stew:
- There are a lot of recipes out there that tell you to add tomatoes to your green chile pork stew. You know I love tomatoes, but I feel they have no place in this stew.
- I went with pork tenderloin and can tell you it is the perfect choice. Super tender, no fat, and crisps up perfectly when you cook it in bacon grease like I did. You may also use a pork shoulder or pork butt roast.
- The absolute best green chile is Hatch Green Chile from New Mexico. I buy it frozen and have them ship it to me. You can always used canned green chile available at all major grocery stores.
- This recipe can easily be adapted for the Instant Pot or Slow Cooker. If you’re interested in how I would modify, just leave me a comment below or email me.
Video
Nutrition
Calories: 188kcal, Carbohydrates: 19g, Protein: 14g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 1478mg, Potassium: 692mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3895IU, Vitamin C: 22.8mg, Calcium: 37mg, Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in February 2017 and has been updated with additional photos and helpful cooking tips. Don’t worry – I didn’t change anything about the recipe!
I made this today 04/29/2025, I gave this recipe 5 Stars, it is really, really delicious and easy to make. I didn’t even have to make any sides. My husband loved it especially because it has potatoes and and lots of onion. Will make again, and will be a fall favorite also.