Nanita’s Green Chili Stew

"My mom's green chili stew is like a great big hug on a cold winter's evening. You can make this wonderful stew as mild or as hot as you like, depending on taste. Either way, the flavor is amazing and always a hit. Serve with a side of warm tortillas or smother a burrito or chimichanga. Also great to spoon over eggs in the morning - but only if you have leftovers - which is rare! This is an old recipe passed down for generations. Enjoy!"

Prep Time


Cook Time

2 .5 hours

Paired With

Main Protein



Cubed pork 2 lbs, 2 T, 3/4 cup, 2-3 cloves, 1/4 cup, 14 1/2 oz, 32 oz, 1 T, 1 lb
Vegetable oil
white onion, diced
Garlic cloves, chopped
all purpose flour
Can of diced tomatoes with green chilis (like rotel) if you want it hotter, get the hot)
Low sodium chicken broth
Chicken or Tomato based bouillon granules
flame roasted whole Hatch or Pueblo green chiles, peeled, seeded and chopped



Pre-heat oven to 325 f.

Season pork with salt and pepper.  In a large oven-safe Dutch oven, add oil and brown the pork.  After browning, add your onion and cook and stir until fragrant – about 2-3 minutes. Then add garlic – cook another 1-2 minutes. Add your flour and stir, be careful not to burn the flour! Turn your heat down if you need to. Add canned tomatoes with the juice, chicken broth, and the bouillon.  Cover and put in your oven for 2 hours until pork is tender. Remove from oven; add chiles and simmer on stovetop for 20 minutes.  Taste and adjust seasonings if necessary. 

To roast green chiles, place whole chilis on a broiler pain.  Broil until blackened on all sides, turning with tongs.  Transfer chilis to a bowl and cover tightly with plastic wrap. Let stand for about 15 minutes at which time the skin should peel off easily.  Discard skin and seeds, and cut chilis into bite-size pieces.

Depending on where you live, you should also be able to find roasted green chilis at your grocer in your freezer section.