Roasted Green Chile and Pork Stew

Roasted Green Chile And Pork Stew

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Patrick Johnson


If you are looking for something to warm you from the inside out as winter sets in, look no further. We always make this on ski trips but try to have it a couple of more times a year. Go ahead and scale the recipe up as your guests are sure to go for another round.


★★★★★ 1 vote

45 Min
1 Hr 30 Min
Stove Top


  • PORK

  • 2 lb
    pork butt, trimmed
  • 4 large
    yellow onions, quartered
  • 2 Tbsp
    ground cumin
  • 4
    bay leaves
  • 2 Tbsp
    mexican oregano, dried
  • 2 tsp
    kosher salt
  • 2 tsp
    whole black pepper corns
  • 1 Tbsp
    cayenne pepper

  • 2 lb
    new mexico green chile, mild
  • 2 lb
    pablano peppers
  • 3 Tbsp
    canola oil
  • 1 large
    white onion, chopped
  • 4 clove
    garlic, minced
  • 2 large
    jalapeno peppers, seeded and deribbed (if you must)
  • 2 Tbsp
    mexican oregano, dried
  • 2 tsp
    kosher salt
  • 2 tsp
    ground cumin
  • 4 Tbsp
    all-purpose flour
  • 48 oz
    chiken stock (see recipe in
  • 1 c
    fresh cilantro, chopped

  • ·
    corn and/or flour tortillas
  • ·
    fresh tomatoes, diced and seeded
  • ·
    sour cream

How to Make Roasted Green Chile and Pork Stew


  1. FOR THE CHILE VERDE: Roast the peppers over open flame until fully charred. We typically grill all year in the south but this can be done under the broiler in the oven as well.
  2. Place the roasted peppers in a paper or plastic bag and let steam until they are cool enough to handle.
  3. Once cool enought to handle, remove the skin, seeds and stem from the peppers, chop and set aside.
  4. In a large saucepan, heat oil over medium-high heat. Add the onions, stirring until translucent.
  5. Add the garlic, jalapenos, oregano, salt and cumin stirring for about 1 minute.
  6. Add the flour and stir for an additional 2 minutes taking care not to brown the flour.
  7. Add the roasted peppers and stir to combine.
  8. Add the chicken stock and bring to a boil. Lower heat and simmer for about 30 minutes.
  9. Remove from heat and add cilantro.
  10. FOR THE PORK BUTT: Add pork butt, yellow onions, cumin, bay leaves, oregano, salt, peppercorns and cayenne in a Dutch oven and cover with water by about 1 inch and bring to a boil.
  11. Lower heat and simmer on medium low until tender (approximately 45-60 minutes). Occasionally skim the surfacve of any fat that begins to accumulate.
  12. Drain in colander and discard all except the pork butt. Shred the pork and return to pot.
  13. Add the Chile Verde and heat through.

    Serve with diced tomatoes, tortillas and sour cream.

Printable Recipe Card

About Roasted Green Chile and Pork Stew

Course/Dish: Pork Chili Roasts
Main Ingredient: Pork
Regional Style: Southwestern

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