• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ALL RECIPES
  • Dinner
  • Dessert
  • Pumpkin Recipes
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Self Proclaimed Foodie
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Green Chile Pork Stew

    Published: March 2, 2020 · Updated: April 6, 2021 · By: Krissy · 12 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy and healthy comfort food!

    bowl of pork stew with green chile

    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!

    stew made from pork tenderloin and spicy green chile

    Here's how to make it:

    1. 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.
    2. 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.
    3. 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!

    step by step process photos how to make green chile pork stew

    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.

    ladle of pork green chile stew

    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!

    My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy and healthy comfort food!

    Green Chile Stew

    My Green Chile Stew, made with New Mexican roasted Hatch green chile, pork tenderloin, potatoes and corn, is the ultimate spicy and healthy comfort food!
    5 from 5 votes
    Print Pin Rate SaveSaved!

    CLICK TO PLAY RECIPE VIDEO

    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Scale: 8 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 2 tablespoons oil or bacon grease
    • 1 to 1.5 pound pork tenderloin roast (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 ½ 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.

    NUTRITION INFORMATION

    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
    SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

    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!

    Reader Interactions

    Comments

    1. Cyndee

      December 20, 2022 at 3:39 pm

      I would love the IP recipe. Thank you

      Reply
    2. Joan Van Wickle

      May 30, 2021 at 9:34 am

      Sounds so delicious and would like the Instant Pot directions!

      Reply
      • Krissy

        June 02, 2021 at 5:07 am

        I don't have IP directions for this specific recipe, but I would just sear the meat on sauté mode first, add everything except the corn and carrots and cook on high pressure for maybe 20 min, then add the corn and carrots and cook on high pressure for another 5-10. The short time is because you're using pork tenderloin. If you use pork butt (shoulder) I would cook much longer (without the potatoes - add them in later). Hope that helps!

        Reply
    3. Victoria Deaton

      May 29, 2021 at 10:08 pm

      How would you modify for instant pot?

      Reply
      • Krissy

        June 02, 2021 at 5:07 am

        I don't have IP directions for this specific recipe, but I would just sear the meat on sauté mode first, add everything except the corn and carrots and cook on high pressure for maybe 20 min, then add the corn and carrots and cook on high pressure for another 5-10. The short time is because you're using pork tenderloin. If you use pork butt (shoulder) I would cook much longer (without the potatoes - add them in later). Hope that helps!

        Reply
    4. thomas rosser [tomo]

      January 31, 2021 at 1:23 pm

      [f i cant get green chilli what else could i use

      Reply
      • Krissy

        February 01, 2021 at 6:17 am

        If you're in the US, you should be able to find green chile at any major grocery store. Might not be Hatch, NM green chile, but any kind of canned diced green chile will work. If not, I would think any kind of salsa would work just fine.

        Reply
    5. Cathy

      September 01, 2019 at 1:48 am

      5 stars
      Now this dish is my language! Green chile stew is perfect anytime! Warm, hot or cold outside, this dish is always welcomed in my home! Your version looks delicious! Added to my recipe index for sure! Thank you!

      Reply
    6. Adriana

      August 31, 2019 at 11:44 pm

      5 stars
      You got me at green chile! Love this combination it is a perfectly comforting dish for the fall and winter too. I need a bowl now!

      Reply
    7. Farah

      August 31, 2019 at 10:52 pm

      5 stars
      I'm already thinking about stew weather and this looks so hearty and fabulous! Thanks for the recipe!

      Reply
    8. Natalie

      August 31, 2019 at 9:29 pm

      5 stars
      Looks so delicious and comforting! Can't wait for the winter so that I can make this -perfect for cold days!

      Reply
    9. Noelle

      August 31, 2019 at 8:08 pm

      5 stars
      I smell fall!! It has been a little colder this week and this was the perfect recipe!! Thank you

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Krissy

    A close up of a woman

    I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make. more about me...

    SUBSCRIBE to my newsletter

    Valentine's Favorites

    • Absolutely Perfect Filet Mignon
    • Chocolate Covered Strawberries
    • Broiled Lobster Tail
    • Heart Beet Pancakes
    online publications that have featured self proclaimed foodie

    Most Popular Recipes

    • Salmon Patties (Salmon Cakes)
    • Granny's Monkey Bread Recipe
    • Perfect Prime Rib Roast
    • Cajun Shrimp Pasta
    • Country Sausage Gravy
    • Absolutely Perfect Filet Mignon
    • Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}
    • Granny's Classic Meatloaf Recipe

    Footer

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Nutrition Disclaimer

    Check Out Ten Acre Baker

    Meet Krissy

    Social

    Pinterest

    Facebook

    Instagram

    You Tube

    Sign Up for free emails

    Recipes

    • Dinner
    • Dessert
    • Breakfast
    • Drinks
    • Appetizers

    Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    COPYRIGHT © 2022 SELF PROCLAIMED FOODIE®