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new mexico pork green chile stew

(1 RATING)
25 Pinches 1 Photo
akflurry avatar
Piney Flats, TN
Updated on Apr 4, 2020

Nothing speaks of comfort food more than my mother's green chile stew. Growing up in the beautiful Land of Enchantment (New Mexico), we always had an ample supply of green chile. Mom would butter her tortilla and rip the pieces into her bowl. It is April 4, 2020, it's been snowing nonstop for 2 days, school is closed, we are in the middle of a pandemic! I NEED COMFORT FOOD right now and this is it! I'm sure you will love this quick, cheap and easy recipe as much as we do. UPDATED on 01-11-2026. See notes and directions for making in the IP.

prep time 10 Min
cook time 1 Hr 20 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 4-5 cloves garlic, minced *see notes below
  • 13 ounces frozen bueno chopped green chile *see notes below
  • 4 medium potatoes, peeled and cubed
  • 1 pound pork tenderloin, prebaked, cooled and cubed *see notes below
  • 32 ounces chicken stock
  • 1 pinch mexican oregano, red chile flakes, salt and pepper
  • 1 can rotel tomatoes

How To Make new mexico pork green chile stew

  • Step 1
    In a large pot melt butter, add onions, saute 5 min. or until soft, turn down the heat low and add in garlic. Saute another 2-3 minutes
  • Step 2
    Add frozen green chile (Bueno is the best if you can get it) add in one tub-ful of good water. Cook to thaw.
  • Step 3
    Add diced potatoes and pork. Add in Rotel tomatoes and chicken stock. Add in a pinch of Mexican oregano (yes, there is a difference), salt and pepper to taste. I also add in just a pinch of red chile flakes for color. Turn the heat down low and simmer gently on the stove until potatoes are tender. Serve with warm flour tortillas and butter.
  • Step 4
    NOTES: *1 1/2 lbs. of Pork Butt Roast cut into 2" cubes, sauted with onions and garlic in the IP. (Pork Butt is better than the tenderloin). *If you can't get frozen green chili it's okay to use canned if you have to. *I like more garlic, add a tablespoon of granulated garlic. IP Directions: Saute the pork roast cubes, garlic and onion in the IP. Add the chicken broth and enough water to cover the mixture by a few inches. Seal and pressure for 10 minutes. Quick release, add the remaining ingredients, seal and pressure for 5 minutes. DONE!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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