One of my favorite late-summer traditions in Texas is the Hatch Chile Fest at Central Market and Whole Foods. Every year I pick up several containers of roasted, mild Hatch chiles, slip them into a zip-top bag, and store them in the freezer. They’re perfect for quick, comforting meals on chilly, wet autumn evenings—and this Green Chile Stew is one of my go-to recipes. It’s hearty, bright with roasted green chile flavor, and simple to make.
If you want a serious time-saver that still delivers rich, roasted chile flavor, I recommend using a jar of flame-roasted Hatch-style green chiles from a reputable brand like Southwestern505 (look for a mild variety). Tossing in a ready-made jar cuts out the peeling and chopping steps without compromising taste. One important tip: always use MILD roasted green chiles for this stew. I love heat, but spicy chiles can overwhelm the dish—trust me, mild yields the best balance with the pork, potatoes, and tomatoes.
- 1.5 – 2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
- 1 white or yellow onion, roughly diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 32 oz chicken broth
- 14 oz can diced tomatoes, no salt added
- About 4 cups roasted, peeled, and chopped mild Hatch green chiles (or use one 16 oz jar of Southwestern505 Roasted Green Chiles as a shortcut)
- 1/2 tsp ground cumin
- 3 medium Yukon Gold potatoes, cut into 1-inch cubes
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the cubed pork, diced onion, and diced red bell pepper. Sauté, stirring occasionally, until the pork is no longer pink and the vegetables begin to soften, about 8–10 minutes. Season generously with kosher salt and freshly ground black pepper while cooking.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Lower the heat and pour in the chicken broth, diced tomatoes, and cumin. Taste and adjust the seasoning with salt and pepper.
- If using fresh roasted chiles, remove the charred skin and stem before chopping. The black, blistered skins come off easily—rub them under running water or cover them with a towel and slip the skin off. Remove seeds if you want a milder stew. Then roughly chop the chiles.
- Add the chopped roasted green chiles to the pot, or pour in the jarred roasted green chiles for a faster prep.
- Cover the pot and reduce the heat to low or medium-low so the stew barely simmers. Cook gently for about 2 hours to let the flavors meld and the pork become tender.
- Stir in the cubed potatoes and continue to cook, covered, for about 40–50 minutes more, or until the potatoes are tender when pierced with a fork.
- Taste and adjust salt and pepper as needed. Serve hot. If not following Whole30, you can stir in 1 cup frozen corn at the end and cook until warmed through—just a few minutes.
- Garnishes: chopped fresh cilantro, shredded cheddar, a dollop of sour cream, or diced avocado brighten each serving. Add these at the table so everyone can customize.
- Roasting and peeling chiles: Use a hot gas flame, broiler, or grill to blister skins evenly. Place roasted chiles in a sealed container or plastic bag for 10–15 minutes to steam; this loosens the skin and makes peeling easier.
- Make-ahead: The stew tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely and freeze in meal-size portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Variations: Swap pork for chicken thighs or a lean stew beef if you prefer. For a thinner soup, add more broth; for a thicker stew, reduce the broth slightly or mash a few potatoes into the liquid.
- Slow cooker option: Brown the pork and vegetables first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6–8 hours, add potatoes for the last hour, and adjust seasoning before serving.