Roasted Green Chile Stew

Roasted Green Chile Stew

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"Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available."
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2 h servings 310 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Cook

  • Ready In

  1. Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
  2. Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
  3. Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.


  • Note
  • If roasted chiles are not available you will need to roast them yourself. A grill works best. Roast Anaheim or New Mexico chiles on grill till they are black on all sides. Place in a plastic bag in the freezer for ten minutes. This will make it easier to peel them. Rub the blackened peel off and rinse clean, then cut in half lengthwise, seed and chop.


  1. 66 Ratings

Most helpful positive review

I'm from Las Cruces, NM and was looking for a good green chile stew recipe. This one was great! Like other suggested, I used Bueno's roasted green chile instead of fresh roasted. I used 3 of ...

Most helpful critical review

You could get away with using only 1lb of the chilies - I didn't care for this dish very much, my honey liked it but he too thought there were too many chilies even for something called green ch...

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I'm from Las Cruces, NM and was looking for a good green chile stew recipe. This one was great! Like other suggested, I used Bueno's roasted green chile instead of fresh roasted. I used 3 of ...

Tasted like I was back eating on the farm in Espanola, NM. I changed a bit and have tried with both ground beef or ground Turkey. Both equaly good. Beef was just as rich as using pork.

Wow, was this ever good! I used Bueno frozen roasted chilies as someone else suggested and beef broth because I didn't have vegetable broth. Served it with cooked pinto beans and flour tortill...

Excellent flavor! I omitted the pork and added blue-corn posole. I added another 12 oz of broth for the posole to simmer in, but it didn't dilute the flavor at all. I decided to leave out the se...

Excellent. Highly recommended. I lived in Santa Fe, NM for 13 years and can attest to the fact that this stuff is the "real McCoy!"

I'm with you Lola7272! Pueblo chiles are even superior to Hatch chiles. Having relatives in Colorado Springs allows me to make my annual visit to Pueblo, CO and load up with 2-3 bushels of Pue...

Great recipe. I would use low sodium chicken broth and add cilantro, but you nailed it. Of course New Mexico Chiles are the only chile to use here.

I used Pueblo peppers instead of Anaheims. It turned out really spicy, but well worth it!

Very good soup! We used chicken instead of pork and it turned out just fine.

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