Green Chile Stew

Green Chile Stew

Yield: 8 Servings                               Time: 45 minutes

Helloooo chile lovers! I am super-duper excited because IT'S OFFICIALLY GREEN CHILE SEASON! Yeah you read that right, tis the season. I am also super-duper excited because today I am sharing my all-time favorite green chile dish, a good old fashioned green chile stew.

I can’t tell you how many memories I have of walking through my parent’s front door after a four-hour basketball practice and smelling that beautiful smell of green chile stew. Trust me, everyone in your home will be popping out of their rooms asking what smells so good. In my case some teammates would tag along for dinner when they hear green chile stew is on the menu.

Now green chile stew was also one of my mom’s favorite thing to cook because 1. It’s delicious, 2. It’s easy to make lots of, and 3. NO ONE complains about having leftovers for the next few days.

Green Chile Stew is SO versatile that it’s hard to get sick of. You can eat it as stew in a bowl, you can eat some crusty bread with it, or my personal favorite, make some burritos. I’ve even gone so far as to scramble some eggs in the morning and make a green chile stew and egg burrito. Any breakfast with green chile in it is the breakfast of champions in my opinion.

Now let’s go through a couple tips and tricks I’ve learned over the years. Sometimes it can be super difficult to find Caldo de Tomate and so it’s perfectly fine to substitute in an 8oz can of tomato paste instead. If you aren’t going to use pork tenderloin, I would highly recommend pressure cooking the meat for 5-10 minutes to make it more tender. I also LOVE to mix in some red chile, it really adds another level of flavor to the stew.


  • 2lbs Pork Tenderloin
  • 2lbs Potatoes
  • 2lbs Chopped Hatch Green Chile
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Caldo de Tomate
  • 1 Tablespoon Caldo de Pollo
  • 2.5 Cups Water
  • 2.5 Cups Chicken Broth
  • Salt to Taste
  • Shredded Cheese (Optional)
  • Sour Cream (Optional)
  • Tortillas or Bread (Highly Recommended)


  1. Cut off any fat on pork tenderloin and cut into cubes.
  2. Peel and chop potatoes into cubes.
  3. Heat oil in a frying pan until it dimples.
  4. Brown pork, about 5-7 minutes.
  5. Combine potatoes, pork, garlic, half of your green chile, caldo de tomate, caldo de pollo, water, chicken broth, and salt in a pot.
  6. Bring to a slow boil on medium high and then simmer for 20 minutes.
  7. Add the other half of your green chile and then simmer for an additional 10 minutes.
  8. Enjoy 😊

Products Used in this Recipe:


  • what can I use instead of caldo de pollo?

    Barbara Mansur
  • Perhaps I am missing it, but I don’t see the Hatch Green Chili used in this recipe on your website. Is it available for purchase as shown in the picture?


  • Hi, Robert… Yes, you need to roast the chiles.
    I made this last night, using tomato paste and chicken bouillon and it was delicious!

  • Not sure if there is a response to Brian Santerre but wanted to let him know those ingredients are tomato and chicken bouillon. Knorr is my go to for both. Usually, I can find the tomato bouillon in the Mexican food section of my local grocery stores. I imagine tomato paste might be an ok sub.

    Tonya Bautista
  • Hello, would like to know what this ingredients are, what can I use instead of?
    1 Tablespoon Caldo de Tomate
    1 Tablespoon Caldo de Pollo
    Living in Massachusetts what would I use instead of. Tomato Paste or sauce , Chicken broth??

    Brian Santerre

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