The Best Green Chile Stew
Filled with tender pork, potatoes, and plenty of green chile, this is classic New Mexican Green Chile Stew at its best. Made on the stove or in the crock-pot, this recipe doubles beautifully!
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- 1 -2 pounds pork stew meat or pork shoulder (chopped into ½” pieces)
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ yellow onion (chopped into 1/2 “ pieces)
- 3 large cloves garlic (minced)
- 7 ounces chopped green chile (about 3/4 cup worth (frozen works fine))
- 28 ounces green chile enchilada sauce (about 3½ cups worth)
- 3 cups chicken stock (or water, plus 1 tablespoon chicken base)
- ½ teaspoon kosher salt (adjust to taste)
- 4 cups diced potatoes (about 2 large potatoes)
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Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
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