There’s something deeply nostalgic about a pot of Green Chile Stew simmering on the stove.

For me, it brings back memories of autumn weekends—windows open, the scent of roasted chiles drifting through the house, and that one pot bubbling away with promise.

This stew is rustic, hearty, and incredibly flavorful. It celebrates the earthy depth of green chiles and slow-simmered meat. When I need something warm and satisfying, this is what I crave.

Why You’ll Love This Recipe

Rich, smoky chile flavor with tender, fall-apart meat

Perfect balance of heat and comfort

One-pot simplicity, ideal for cozy weekends

Even better the next day (leftovers = magic)

Feels traditional, yet completely doable at home

What You’ll Need (Ingredient Highlights)

Stew meat or pork shoulder – Ideal for slow cooking until fork-tender

Green chiles – Roasted Hatch or Anaheim chiles bring deep, smoky flavor

Russet potato – Adds heartiness and balances the spice

Aromatics – Onion, garlic, cumin, oregano—all essential for earthy depth

Broth – Beef or chicken broth both work to enrich the base

Cilantro (optional) – Adds a final fresh note if you like it

Pro Tips Before You Start

Brown your meat well—this step builds the most flavor

Roast your own chiles for an even smokier, more authentic taste

Don’t rush the simmer—slow cooking gives the best texture

Taste as you go—some chiles are hotter than others

Make it a day ahead—flavors deepen beautifully overnight

How to Make Green Chile Stew

Step 1: Sear the Meat

In a heavy-bottomed pot, heat the oil over medium-high.

Add cubed beef or pork and brown all sides until a deep crust forms. Transfer to a plate.

Step 2: Sauté the Onion

In the same pot, cook the chopped onion until softened and translucent, scraping up any browned bits.

Step 3: Add Garlic

Stir in minced garlic and cook for about 1 minute, just until fragrant.

Step 4: Add Chiles & Meat

Return the browned meat to the pot.

Stir in the roasted green chiles and coat everything evenly.

Step 5: Simmer the Stew

Pour in the broth and add cumin, oregano, salt, and pepper.

Bring to a gentle boil, then reduce the heat.

Cover and simmer for 1½ to 2 hours, until the meat is tender.

Step 6: Add Potatoes

About 30 minutes before serving, add the cubed potatoes and simmer until they’re soft but still holding shape.

Step 7: Taste & Serve

Adjust seasoning as needed.

Ladle into bowls and top with fresh cilantro if desired.

Serve hot and enjoy!

What to Serve It With

Warm flour tortillas or thick slices of cornbread

Mexican rice or Spanish rice on the side

Sour cream and lime wedges for garnish

A cold Mexican lager or agua fresca

Variations / Substitutions

Make it spicier – Add jalapeños or hot green chiles

Swap the meat – Use ground beef or shredded rotisserie chicken

Make it vegetarian – Skip the meat, double the potatoes and use veggie broth

Add beans – Pinto or white beans add texture and protein

Add greens – Stir in spinach or kale during the last 10 minutes

Storage & Leftovers

Fridge: Store in airtight containers for up to 4 days

Freezer: Freeze in individual portions for up to 2 months

Reheat: Gently on stovetop or microwave until hot

Flavor tip: It tastes even better the next day!

FAQs

Can I make this in a slow cooker?
Yes. Brown the meat first, then add everything (except potatoes) to the slow cooker.

Cook on low for 6–8 hours, adding potatoes in the last 1–2 hours.

Can I use canned green chiles?
Absolutely, though fresh roasted chiles bring better depth.

Canned is a great shortcut!

How spicy is this stew?
It depends on the chiles used. Hatch can range from mild to hot. Taste and adjust.

What if I don’t eat beef or pork?
You can use chicken or even mushrooms and beans for a lighter version.

Can I thicken the stew?
Yes, mash a few potatoes or simmer uncovered at the end to reduce the broth.

Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on if preferred.

What’s the best chile variety?
Hatch chiles are classic, but Anaheim, poblano, or even a mix work well too.

Final Thoughts

This Green Chile Stew feels like a hug in a bowl.

It’s humble, deeply flavorful, and connects me to something older than any cookbook—a tradition of making magic with just a few ingredients.

Whether you’re new to Southwestern flavors or already a chile lover, this stew is one you’ll want to return to again and again.

The Boat Shed Kitchen

Green Chile Stew

This green chile stew is a warm, comforting dish packed with tender beef, smoky roasted green chiles, and hearty potatoes. Perfect for chilly days, it’s slow-simmered to develop deep, rich flavors that feel like a hug in a bowl. Easy to make and incredibly satisfying!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 pounds of cubed beef stew meat or pork shoulder
• 2 tablespoons vegetable oil
• 1.25 large onion chopped
• 4 cloves garlic minced
• 2 cups of roasted peeled, and chopped green chiles (Hatch or Anaheim chiles are my go-to)
• 1 large Russet potato peeled and cut into half-inch cubes
• 3.5 cups beef or chicken broth
• 1 teaspoon ground cumin
• 1.5 teaspoon dried oregano
• Salt and pepper to taste
• Freshly chopped cilantro for garnish optional

Method

 

1. Heat oil in a heavy-bottomed pot over medium-high heat.
2. Brown the meat well on all sides, then remove.
3. Add onion to the pot and cook until translucent.
4. Stir in garlic and cook for 1 minute.
5. Return the meat to the pot and stir in green chiles.
6. Add broth, cumin, oregano, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer, covered, for 1½–2 hours.
8. See full steps with tips & photos → https://theboatshedcafe.com/green-chile-stew/

Notes

• Hatch chiles add authentic flavor, but Anaheim or other mild green chiles work well.
• For a spicier stew, add chopped jalapeños or a pinch of cayenne.
• Leftovers taste even better the next day as flavors deepen.