Green Chile Stew

Staci Strauss

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Green Chile Stew is my go-to recipe when the weather is cold. It’s the perfect snow day lunch. And we’ve had some snow days this year in Woodstock–at this rate, the poor school children will be at their desks on the Fourth of July!

In my view, the key to preparing stews, or really anything with more than a couple of ingredients, is to get it together–or as the French call it–mise en place. All this means is that you gather and prepare all your ingredients before you start cooking. Once all your ingredients are chopped, sliced and diced, you can concentrate on properly applying heat and seasoning to them.

In this recipe there are two star ingredients, and the rest can be substituted according to what you have on hand, or your personal preferences.

Green Chile Stew is my go-to recipe when the weather is cold.

Sometimes I use celeriac instead of celery, and sometimes I skip the frozen peas and corn. What makes green chile stew authentic–bringing the taste of New Mexico to your table–is roasted Hatch chiles paired with good pork stew meat.

I order them from a company in Santa Fe once a year, and they come frozen in ziploc bags.

Get them already roasted, and be sure and remove the blackened skin and seeds before adding them to the stew for the best flavor imaginable! They come in varying degrees of spicy–I like the ones labeled “hot.”

8 good sized bowls
Green Chile Stew

1 lb. cubed pork stew meat

12 cups (more/less) chicken stock, homemade is best!

1 large can whole roasted tomatoes, drained and squeezed (preferably cans without BPA!)

1 large yellow onion, medium diced

1 whole bulb of garlic, peeled, cloves left whole

4 celery stalks, medium diced

3 carrots, peeled and sliced

1 red bell pepper, diced

2 red potatoes, peeled and medium diced

1 cup frozen corn

1 cup frozen green beans

3 roasted, peeled, de-seeded Hatch chiles, more or less depending on how spicy you like it

1 tbsp bacon fat for browning the meat


After you prepare all your ingredients, your mise en place, brown pork in a large soup pot. Remember to blot pork cubes with a paper towel before browning so you brown rather than steam the meat! Remove browned meat from soup pot and set aside.

Add fat if needed, otherwise lightly saute vegetables in the following order, adding each one at a time, about one minute apart.

Onion, carrots, celery, red bell pepper, potatoes, garlic cloves.

After the light sauté, add chicken stock, meat, tomatoes and chiles–cook on low/medium heat for one hour, then add the corn and green beans.

You really can cook this as long as you like on low heat, and although I haven’t tried it, it would probably adapt well in a crock pot or slow cooker.


Green Chile Stew gets better as the flavors have time to mingle. The second or third time you re-heat may be even tastier than before. This recipe is generous and will give you plenty of leftovers, so enjoy!

What is your favorite snow day recipe?

Photo credit: Slow Films

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