Cozy Pork and Potato Green Chile Stew

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable or canola oil
• 1 large yellow onion, diced
• 1 poblano pepper, diced (optional but nice)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican if possible)
• 1/2 tsp ground coriander
• 2 tbsp all-purpose flour (optional, for thickening)
• 2 cups mild chopped green chiles (roasted Hatch, Anaheim, or canned mild chiles)
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 lb potatoes, peeled and cut into 3/4-inch cubes
• 1 bay leaf
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Optional toppings: shredded Monterey Jack, sour cream, avocado, lime wedges, warm tortillas

Do This

• 1. Pat pork dry, season with 1 1/2 tsp salt and pepper. Heat oil in a heavy pot over medium-high and brown pork in 2–3 batches; set aside.
• 2. In the same pot, cook onion and poblano with a pinch of salt until softened, about 5–7 minutes. Add garlic, cumin, oregano, and coriander; cook 1 minute.
• 3. Sprinkle in flour (if using), stir 1 minute. Add green chiles, scraping up browned bits from the bottom.
• 4. Return pork and juices to pot. Add broth, water, bay leaf, and remaining 1/2 tsp salt. Bring to a simmer, cover, and cook gently for 60 minutes.
• 5. Stir in potatoes. Simmer uncovered 30–40 minutes, until pork is very tender and potatoes are soft. Mash a few potatoes against the pot side to slightly thicken, if desired.
• 6. Remove bay leaf. Stir in lime juice and cilantro. Taste and adjust salt and pepper. Serve hot with cheese, sour cream, avocado, lime wedges, and warm tortillas.

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Why You’ll Love This Recipe

• Rich, slow-simmered pork and tender potatoes in a cozy, mild green chile broth that is deeply flavorful, not fiery.
• Uses affordable, everyday ingredients and one heavy pot for minimal cleanup.
• Even better the next day, making it ideal for meal prep and leftovers.
• Flexible heat level: keep it mild for the whole family or dial it up with a few hotter chiles.

Grocery List

• Produce: Yellow onion, poblano pepper (optional), garlic, potatoes, fresh cilantro, lime, avocado (for serving, optional)
• Dairy: Shredded Monterey Jack or pepper Jack cheese, sour cream (for serving, optional)
• Pantry: Boneless pork shoulder, vegetable or canola oil, mild green chiles (roasted or canned), low-sodium chicken broth, all-purpose flour, ground cumin, dried oregano, ground coriander, bay leaf, kosher salt, black pepper, sugar (optional), tortillas or crusty bread (for serving)

Full Ingredients

For the Stew

• 2 1/2 lb boneless pork shoulder (pork butt), trimmed and cut into 1-inch cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable or canola oil (or rendered pork fat/lard)
• 1 large yellow onion, diced (about 2 cups)
• 1 medium poblano pepper, seeds removed and diced (optional, for extra flavor but still mild)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp ground coriander (optional but recommended)
• 2 tbsp all-purpose flour (optional, for a slightly thicker broth)
• 2 cups mild chopped green chiles:
  • Roasted Hatch or Anaheim chiles, peeled and chopped, or
  • Two 7-ounce cans mild diced green chiles, drained (about 1 3/4 to 2 cups)
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 1 lb Yukon Gold or russet potatoes, peeled and cut into 3/4-inch cubes (about 3 medium potatoes)
• 1/2 tsp granulated sugar (optional, to round out the acidity and heat)
• 1 tbsp fresh lime juice (from about 1/2 lime), plus more to taste
• 1/4 cup chopped fresh cilantro leaves and tender stems

For Serving (Optional but Recommended)

• 1 cup shredded Monterey Jack or pepper Jack cheese
• 1/2 cup sour cream
• 1 ripe avocado, diced or sliced
• Lime wedges
• Warm flour or corn tortillas, or crusty bread

Step-by-Step Instructions

Step 1: Prep the Pork and Vegetables

Trim any thick, hard fat from the pork shoulder and cut the meat into roughly 1-inch cubes. Pat the cubes dry with paper towels; dry surface helps them brown nicely instead of steaming. In a small bowl, mix 1 1/2 teaspoons of the kosher salt with the black pepper, then sprinkle it evenly over the pork and toss to coat. Dice the onion and poblano pepper (if using), mince the garlic, peel and cube the potatoes, and set everything in separate bowls so you can grab them easily as you cook.

Step 2: Brown the Pork for Deep Flavor

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil and let it heat until it shimmers. Working in 2–3 batches so you do not overcrowd the pan, add the pork cubes in a single layer. Brown them on 2–3 sides until deep golden, about 3–4 minutes per batch. Do not rush this step; good browning builds the base flavor of the stew. Transfer browned pork to a bowl, leaving any fat and browned bits in the pot. Repeat with the remaining pork.

Step 3: Soften the Aromatics and Toast the Spices

Reduce the heat to medium. If the pot looks very dry, add another teaspoon of oil. Add the diced onion, diced poblano (if using), and a small pinch of salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5–7 minutes. Stir in the minced garlic, cumin, oregano, and coriander. Cook for about 1 minute, stirring constantly, until the spices smell fragrant and the garlic is just starting to soften; avoid letting the garlic brown. If you are using the flour to slightly thicken the stew, sprinkle it over the vegetables now and cook, stirring, for another 1 minute to remove the raw flour taste.

Step 4: Add Green Chiles and Build the Broth

Add the chopped green chiles to the pot and stir to coat them in the onion and spice mixture. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; these add a lot of flavor. Return the browned pork and any accumulated juices to the pot. Pour in the chicken broth and water. Add the bay leaf, sugar (if using), and the remaining 1/2 teaspoon salt. Stir well, then increase the heat to bring the mixture up to a gentle boil. Once it reaches a boil, immediately reduce the heat to low or medium-low so that the stew is just barely simmering with a few small bubbles breaking the surface.

Step 5: Slow-Simmer Until the Pork Is Tender

Cover the pot with a lid, leaving it slightly ajar so some steam can escape, and simmer gently for 60 minutes. Stir every 15–20 minutes, checking that the heat stays low and the bottom is not sticking. After an hour, the pork should be starting to turn tender but not yet falling apart. This slow simmer allows the flavors of the chiles and spices to deepen without over-reducing the broth or toughening the meat.

Step 6: Add Potatoes and Finish Cooking

Stir in the cubed potatoes, making sure they are mostly submerged in the liquid. Continue simmering the stew, uncovered this time, for 30–40 minutes more, until the potatoes are very tender and the pork is fork-tender. If you prefer a slightly thicker, more rustic texture, use the back of a spoon to gently mash a few potato pieces and pork cubes against the side of the pot and stir them back in. This will naturally thicken the stew without making it heavy. Remove and discard the bay leaf.

Step 7: Brighten, Taste, and Serve

Turn off the heat. Stir in the lime juice and chopped cilantro. Taste the broth and adjust seasoning with additional salt, pepper, or more lime juice as needed. The stew should taste rich, savory, and gently tangy, with a mild chile warmth. Ladle the pork and potato green chili stew into warm bowls. Top each bowl with a sprinkle of shredded Monterey Jack, a dollop of sour cream, a few pieces of avocado, and extra cilantro if you like. Serve with lime wedges on the side and warm tortillas or crusty bread for dipping into the flavorful green chile broth.

Pro Tips

• Brown in batches. Crowding the pork will steam it instead of browning. Take your time and get good color on each batch; it makes a huge difference in the final flavor.
• Keep the simmer gentle. A rapid boil can toughen pork shoulder. Aim for a quiet simmer with just a few bubbles; low and slow gives you succulent, tender meat.
• Control the heat level. For very mild stew, use only mild green chiles. For a touch more heat, swap in one hot Hatch chile or add a small minced jalapeño along with the poblano.
• Adjust thickness at the end. If the stew is too thin, mash some potatoes and pork or simmer uncovered for a few extra minutes. If it is too thick, stir in a splash of broth or water.
• Let it rest before serving. If time allows, turn off the heat and let the stew sit, covered, for 10–15 minutes. The flavors relax and meld beautifully.

Variations

• Roasted Green Chile Boost. Roast whole Hatch or Anaheim chiles under a broiler or on a grill until charred, steam in a covered bowl, peel, seed, and chop. Use these in place of canned chiles for a deeper, smoky chile flavor while keeping the stew relatively mild.
• Smoky Bacon Version. Start by cooking 4–6 slices of chopped thick-cut bacon until crisp. Remove the bacon and use the drippings in place of some or all of the oil to brown the pork. Stir the crispy bacon back into the pot during the last 10 minutes of simmering.
• Chicken Green Chili Stew. Swap the pork shoulder for 2 1/2 lb boneless, skinless chicken thighs. Brown them quickly, then simmer only about 30–40 minutes before adding potatoes, as chicken becomes tender more quickly than pork.

Storage & Make-Ahead

This stew keeps and reheats exceptionally well, and the flavors often taste even better the next day. Let leftovers cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in well-sealed containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, you may want to slightly undercook the potatoes so they hold their texture better when reheated. Add fresh cilantro and a squeeze of lime after reheating to bring the flavors back to life.

Nutrition (per serving)

Approximate values for 1 of 6 servings, without optional toppings: about 430 calories, 30 g protein, 22 g fat, 25 g carbohydrates, 3 g fiber, and 850 mg sodium. With cheese and a spoonful of sour cream, add roughly 80–100 calories and 2–3 g protein. These numbers are estimates and will vary based on the exact ingredients and toppings you use.