Green Chile Stew with Shredded Pork and Potatoes
This comforting Green Chile Stew is a bold and hearty dish loaded with tender shredded pork, soft baby potatoes, sweet hominy, and a green chile-infused broth. It’s the perfect cozy meal for cooler nights, combining classic New Mexican flavors with rich textures and aromas that make every bite memorable.
Why You’ll Love This Recipe
Bold Southwestern Flavor: The green chile enchilada sauce, fresh oregano, and lime juice give this stew an earthy, tangy warmth.
Tender, Fall-Apart Pork: Slow-cooked pork butt delivers incredible depth of flavor and texture.
Comfort in a Bowl: A balanced mix of protein, starch, and savory broth that’s as satisfying as it is nourishing.
Meal-Prep Friendly: Makes a big batch and tastes even better the next day.
One-Pot Wonder: Everything comes together in a Dutch oven for easy cooking and cleanup.
Key Ingredients
Bone-In Pork Butt Roast (4–5 lbs): Marbled and flavorful, perfect for long, slow cooking and shredding.
Green Enchilada Sauce (28 oz): A vibrant base that provides bold green chile flavor.
Baby Potatoes (1 lb): Halved and cooked in the stew for a creamy, starchy bite.
White Hominy (2 cans): Adds heartiness and traditional Southwestern texture.
Green Chiles (4 oz can): Mild and smoky, they layer in extra chile flavor.
Fresh Cilantro & Lime Juice: Brighten and balance the richness of the stew.
Chicken Stock (3 cups): A flavorful liquid base that enhances the pork and chiles.
Garlic, Onion & Oregano: Essential aromatics for deep, savory flavor.
Expert Tips
Trim, But Don’t Over-Trim the Pork: Leave some fat for richness, but trim excess to avoid greasy broth.
Use the Bone: Cooking with the bone enhances the broth with natural collagen and flavor.
Sear for Depth: Don’t skip the browning step — it adds caramelization that deepens flavor.
Taste as You Go: Add lime and salt gradually at the end to balance acidity and seasoning perfectly.
Ingredients:**
- 1 (4 to 5-pound) bone-in pork butt roast (trim the fat, divide roast into large pieces, save the bone)
- Salt and pepper (to taste)
- 2 tablespoons vegetable oil (olive oil or avocado oil may also be used)
- 1 large onion, chopped
- 1 tablespoon fresh oregano
- 3 garlic cloves, minced
- 3 cups chicken stock
- 1 (28-ounce) can green enchilada sauce
- 1 pound new baby potatoes, halved
- 1 (4-ounce) can diced mild green chiles
- 2 (15-ounce) cans white hominy, drained and rinsed
- 1 bunch fresh cilantro, chopped
- Juice of 1 lime (to taste)
Instructions:
1. Preheat and Sauté:
- Preheat your oven to 300°F (150°C).
- Heat oil in a Dutch oven over medium-high heat until just smoking.
- Add chopped onion, along with ½ teaspoon each of salt and pepper. Sauté for about 5 minutes until softened.
- Add the minced garlic and fresh oregano, stirring until fragrant (about 30 seconds to 1 minute).
2. Brown the Pork:
- Add the pork pieces and the bones to the pot. Cook, stirring often, until the pork is no longer pink on the outside (about 5-7 minutes).
- Pour in the chicken stock and green enchilada sauce, scraping up any brown bits from the bottom of the pot. Stir in the halved baby potatoes.
3. Roast in the Oven:
- Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for about 2 hours, or until the pork is fork-tender.
4. Shred the Pork:
- Remove the pot from the oven. Remove the pork and bones, and shred the meat with two forks. Discard the bones and return the shredded pork to the pot.
5. Add Hominy and Green Chiles:
- Stir in the hominy and green chiles. Bring to a simmer uncovered over medium heat for about 10-15 minutes, until everything is heated through and the potatoes are tender.
6. Final Touches:
- Add fresh cilantro and lime juice to the stew. Stir everything well, then season with salt and freshly ground black pepper to taste.
7. Serve:
- Ladle the stew into bowls and garnish with additional cilantro.
Important Notes When Making This Recipe
Low and Slow is Key: Cooking at 300°F in the oven ensures the pork becomes tender without drying out.
Add Hominy at the End: Since it’s already cooked, wait until the pork is shredded to avoid mushiness.
Use a Dutch Oven or Oven-Safe Pot: A heavy-bottomed pot retains heat evenly for better results.
Adjust Heat Levels: Use medium or hot enchilada sauce or add a pinch of cayenne if you prefer more spice.
Nutrition Information(Per Serving – Approx. 8 servings)*
Calories: 410
Protein: 32g
Fat: 20g
Carbohydrates: 25g
Fiber: 4g
Sugar: 3g
Sodium: 720mg
Frequently Asked Questions
Can I make this in a slow cooker instead of the oven?
Yes! After searing, transfer everything (except the hominy, cilantro, and lime) to a slow cooker. Cook on low for 7–8 hours. Add the final ingredients during the last 30 minutes.
Can I use canned green chile instead of enchilada sauce?
Enchilada sauce adds body and seasoning, but you can substitute with blended green chile and add more stock if needed.
Is hominy necessary?
It’s traditional and adds texture, but you can substitute with canned corn or cooked white beans in a pinch.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove.
What can I serve with this stew?
Serve with warm tortillas, cornbread, or a simple side of rice for a complete meal.
Green Chile Stew with Shredded Pork and Potatoes is the ultimate blend of comforting ingredients and zesty flavor. Whether you’re craving something warm on a cold night or feeding a crowd with something special, this one-pot meal delivers every time.