By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
843 cal · 150 min
New Mexican Pork and Green Chili Stew
Recipe GLPRb901e8048cd1a8
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Average rating: 4.5 (1)
A hearty, aromatic stew featuring tender pork shoulder and roasted New Mexican green chilies simmered with potatoes, onions, and garlic. This traditional dish offers a warming, slightly spicy flavor that's perfect for any season. The pork becomes fall-apart tender after simmering, absorbing the rich, earthy notes of the green chilies and broth. Serve hot with warm tortillas or as a satisfying main course on its own.
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Ingredients
2 medium onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
4½ pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
5 pounds frozen roasted New Mexican green chilies, thawed, peeled, seeded, and chopped
7 cups water
2 teaspoons salt
1½ pounds boiling potatoes, peeled and cut into 1-inch pieces
Directions
Heat the vegetable oil in a large, heavy kettle over medium heat. Add the chopped onions and 6 minced garlic cloves, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
Add the pork shoulder pieces, roasted green chilies, water, and salt to the kettle. Bring the mixture to a simmer and cook uncovered for 1 hour and 30 minutes, stirring occasionally. The pork should remain barely covered by cooking liquid; add more water as needed to maintain this level.
Add the peeled and cubed potatoes to the stew, ensuring they are submerged in the cooking liquid. Continue simmering, stirring occasionally, for 30 minutes until both the pork and potatoes are tender.
Mince the remaining 2 garlic cloves and stir them into the stew. Simmer for 5 more minutes to allow the flavors to blend. Taste the stew and adjust salt as desired.
Serve the stew hot in bowls. The stew may be cooled, refrigerated for up to 3 days, or frozen for future use.
Comments
This is a straightforward braise with every ingredient readily available at Harris Teeter, Food Lion, Kroger, or Walmart year-round, and pork shoulder is affordable even in bulk. The 150-minute cook time is honest—it reflects the actual braise and does not hide prep under the rug. The stew reheats beautifully and feeds eight as a generous weeknight dinner or weekend meal, and it's forgiving enough to ignore for stretches without burning. The caveat is that green chili, while common in Charlotte's Latin markets and many chain produce sections, can vary sharply in heat and availability depending on season; late fall and winter offer Hatch-style imports, but summer supplies may be thinner or require a stop at a specialty grocer if you want consistency.
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