New Mexico Green Chile Pork Stew

Kent Rollins' New Mexico Green Chile Pork Stew

This green chile pork stew recipe is perfect for a cold day. Whether you’re cooking inside or out, the combination of roasted tomatillos, green chilies, and shredded pork produces a rich broth that will warm your belly and wake up your taste buds!

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That Green Chile Sauce

The chunky green chile sauce that gives the stew so much flavor is a blend of roasted tomatillos, poblano and jalapeno peppers, and a little chicken broth. Roast all of the vegetables directly on the fire or in a cast iron skillet, and when they’re good and charred, peel off any membranes and add to the blender.

Tip: After roasting peppers, place into a plastic bag with a little water. Seal shut and let sit for a moment. The water will steam the membranes loose, and you can easily scrape off with a spoon.

Ingredients Used in This Recipe

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Shredded Pork Butt

I usually have some leftover shredded pork whenever I smoke a pork butt, and so for this stew, that’s what we’re using. You can use leftover cubed or shredded pork or smoke a new one. I recommend the methods used in our Cowboy Carnitas recipe and our Pulled Pork on the Smoker recipe.

Tip: When seasoning your pork butt, a light coat of mayo will add moisture to the meat and adhere the spices better!

Simmer the Flavors All Together

Add the cooked, shredded pork to the green chile broth and add some Chili Seasoning and Roasted Hatch Green Chilies to the broth. Then, allow the flavors to incorporate while the broth simmers for 20 minutes to 4 hours. Serve with fresh tortillas or cornbread.

Recipes Related to Green Chile Pork Stew

Kent Rollins' New Mexico Green Chile Pork Stew

New Mexico Green Chile Pork Stew - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 45 minutes
Servings 8


  • 4 tomatillos peeled
  • 3 poblanos
  • 1 to 2 jalapenos
  • 4 garlic cloves
  • 1 large white onion quartered
  • 1 32 oz box chicken broth
  • 1 tablespoon Kent’s Mesquite seasoning or ancho chili powder
  • 4 pounds cooked shredded pork (pork butt, pork roast)
  • 2 tablespoons Kent’s Chili Seasoning or your favorite blend
  • 16 ounces chopped Hatch green chiles
  • 3 to 4 tablespoons Red River Mud BBQ sauce or your favorite blend


  • Core and place the tomatillos on a sheet pan and cook at 400 degrees F. for about 10 minutes, or until tender.
  • Meanwhile, roast the poblanos and jalapenos over an open flame and peel.
  • Place the tomatillos, poblanos, jalapenos, garlic, onion, ½ cup of chicken broth in a blender. Blend until smooth.
  • Add the remaining chicken broth to a large stew pot over medium high heat. Stir in the content of the blender and shredded pork. Bring the mixture to a boil then stir in the Mesquite seasoning, chili seasoning, green chilis, and BBQ sauce.
  • Reduce the heat to medium-low and continue to cook for another 30 minutes, stirring occasionally. Serve warm.


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