Green Chile Stew (Pork, Chicken, Beef, Vegetarian) – CNS

Prep 20 minutes ∙ Cook 65 minutes ∙ Makes 4-6 ∙ Source Tira Collins, Comfort N Spice (CNS) Personal Chef Service
Green Chile Stew


  • 1 tablespoon olive oil or a neutral healthy oil of your choice
  • 1.5-2 lbs of boneless skinless chicken breast or thighs OR pork shoulder/ boneless country ribs
    OR beef chuck/stew meat, cut into 1.5 -2 inch pieces (Omit if making vegetarian – increase
    potatoes and add corn , hominy, and/or black or pinto beans if desired)
  • 2 medium onions, diced
  • 3-6 cloves garlic (per your taste) minced
  • 4 cups homemade stock (if using purchased stock, use unsalted and season to taste or per your diet.
  • Use Vegetable, chicken, or beef stock per your selected protein.)
  • 2 teaspoon salt or seasoning blend of your choice.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoons ancho chile powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1tsp smoked paprika
  • 1 large Russet potato, peeled and cut into small chunks or small boiling or fingerling potatoes, cut in half if large.
  • ~ 8 oz diced, roasted
  • Hatch green
    chiles (more or less to taste)*
  • 4 medium tomatillos, roasted, skinned and diced.
  • Fresh cilantro, for serving
  • Fresh lime wedges,  optional, for serving



  • Season your meat with salt and pepper or the seasoning blend of your choice.
  • In a heavy, medium sized dutch over or soup pot, heat the oil over medium-high heat.
  • Sear the seasoned meat on all sided.
  • Add the onion to the pot, and cook while stirring
    occasionally until softened and starting to turn golden brown on the edges, about 3 minutes.
  • Next, stir in the minced garlic and cook for 30 seconds.
  • Add the salt, pepper, ancho chile powder, cumin, coriander, and smoked paprika and stir.
  • Add the stock.
  • Cover and simmer on low for 45 minutes or until the meat is tender.

(Vegetarian version, skip to next step).

  • Add diced potatoes, green chiles, and tomatillos to the pot.
  • Bring the mixture to a simmer.
  • Cover again simmer over low heat until the potatoes are cooked, about 15 minutes.
  • For vegetarian version: at this point, also add the corn and/or beans and let everything cook on a gentle simmer for about 5 more minutes.
  • If a thicker stew is desired, add a cornstarch slurry (equal parts cornstarch and cold water or stock, mixed) to the boiling stew and let it simmer for a few minutes.
  • Serve with toasted tortillas, Mock Tamales, or rice and plenty of lime wedges and freshly chopped cilantro. I like to
    add fresh, chopped cilantro to the stew right before serving.
  • Top with a sprinkle of your favorite cheese if desired.

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This recipe was adapted from:


  • The fresh Hatch chiles should already be roasted, cleaned, peeled and diced.
  • You may substitute Anaheim or Poblano chiles if you prefer less spice or if Hatch Chiles are not available.
  • If you enjoy spicy food but do not have access to Hatch Chiles, add a roasted peeled, chopped, seeded jalapeño or serrano chile with the other chiles.
  • Or, simply use a pinch of rushed red pepper.
  • If you’re not using fresh chiles, use two 4-ounce cans of fireroasted diced green chiles or 8 oz canned whole green chiles (dice these before using).
  • Note: Hatch chiles vary in heat or level of spiciness. Most are medium heat – in my opinion!
  • If your tomatillos are a bit acidic, add a pinch of baking soda or sugar to the stew.

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