Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Green Chile Stew
A hearty Tex-Mex stew of tender pork simmered with roasted green chiles, potatoes, and hominy.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Season the pork with salt and pepper, then heat the oil in a large pot and sear the pork in batches until browned.
- 2
Add the onion and garlic to the pot and saute until softened, about 4 minutes.
- 3
Stir in the green chiles, chicken broth, cumin, and oregano, and bring to a simmer.
- 4
Cover and simmer on low for 45 minutes until the pork is tender.
- 5
Add the diced potatoes and hominy, and simmer uncovered for another 20-25 minutes until the potatoes are tender.
- 6
Season to taste with salt and pepper and serve hot with warm tortillas.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving480
Calories
45 g
Protein
14 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Green chile stew sits in the borderland space between New Mexican chile cooking and Tex-Mex home cooking, where roasted chiles are treated as the main seasoning rather than a garnish. Pork, potatoes, and hominy make it practical cold-weather food: filling, brothy, and built around pantry staples once the chiles are roasted or canned.
Listahan note
This version keeps the pot straightforward and lets the green chiles do the heavy lifting. The main priorities are browning the pork well, simmering it until tender, then adding the potatoes late enough that they hold their shape.
Technique cues
- Brown the pork in batches so the cubes get real color instead of steaming; that browned layer gives the broth more depth.
- Add the potatoes after the pork has had time to soften. If they go in too early, they can break down before the meat is tender.
- Taste after the hominy and potatoes simmer, not before. Both absorb seasoning and can make the broth need a final round of salt and pepper.
Kitchen flow
- Parallel prep
- While the pork browns, dice the onion and potatoes, mince the garlic, and drain the hominy so the stew moves smoothly once the pot is hot.
- Make-ahead
- Cook the stew through the pork-simmer stage, chill it, then add potatoes and hominy when reheating so the potatoes stay cleaner-edged.
- Leftover move
- Spoon thickened leftovers into warm tortillas with a little chopped onion and cilantro, or serve over rice when the broth has reduced.
- Cleanup rhythm
- Use the simmer time to wash the cutting board and knife; after serving, soak the pot so the chile and pork fond release easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork shoulder
Main protein
Purpose: Pork shoulder has enough connective tissue and richness to become tender during the simmer without turning dry.
Handling: Cut it into even 1-inch cubes and pat it dry before seasoning so it browns cleanly.
Adaptation: Pork stew meat works if it is cut from shoulder; leaner cuts cook faster but have a firmer, less silky texture.
Roasted, peeled, and chopped green chiles
Primary flavor base
Purpose: Green chiles bring the stew its roasted aroma, gentle bitterness, and fresh pepper heat.
Handling: Drain canned chiles if they are watery; for freshly roasted chiles, chop them with some uneven pieces for better texture.
Adaptation: Canned diced green chiles make a milder, quicker pot; freshly roasted chiles give more smoke and chile character.
Chicken broth
Simmering liquid
Purpose: Broth carries the chile flavor through the pork, potatoes, and hominy without making the stew taste heavy.
Handling: Add it after the onion and garlic soften, scraping the bottom of the pot to pull up the browned pork bits.
Adaptation: A light pork broth gives a deeper pot, while water makes the chile flavor sharper and cleaner.
Potatoes
Body and starch
Purpose: Potatoes thicken the stew lightly and make each bowl feel complete without needing a separate starch.
Handling: Dice them evenly so they finish at the same time and keep the simmer gentle once they are added.
Adaptation: Yukon gold potatoes hold together well; russets soften more and make the broth cloudier.
Hominy
Corn texture
Purpose: Hominy adds chewy corn kernels that fit naturally with the chile and pork flavors.
Handling: Drain it before adding so the broth stays focused on the chiles and pork.
Adaptation: Extra potatoes can replace the hominy for a simpler stew, though the bowl will lose that distinct corn chew.
Ground cumin and dried oregano
Background seasoning
Purpose: Cumin adds warmth while oregano gives the broth a dry herbal note that keeps the pork from tasting flat.
Handling: Stir them into the pot before the long simmer so they bloom in the hot broth.
Adaptation: Mexican oregano has a brighter, more citrusy edge than Mediterranean oregano if you have it.
Technique notes
- Keep the heat low once the stew is covered. A hard boil can tighten the pork before it has time to soften.
- If the broth tastes thin after the potatoes are tender, simmer uncovered a few extra minutes to concentrate it instead of adding more seasoning right away.
- Cut the potatoes slightly larger than the hominy kernels so they stay present in the bowl instead of disappearing into the broth.
Ingredient swaps
- Canned chile shortcut
- Use the canned diced green chiles listed in the recipe for a faster, milder stew; add them with all their roasted flavor but expect less texture than fresh-roasted chiles.
- Richer chile pot
- Use freshly roasted green chiles and include a few larger chopped pieces so the stew has visible chile strips and a more pronounced roasted aroma.
- Potato-forward bowl
- Increase the potatoes and reduce the hominy if you want a softer, thicker stew with less corn chew.
- Brighter finish
- Serve with lime wedges or a spoonful of chopped cilantro at the table; add them after cooking so the chile broth stays rounded.
Serve alongside
- Warm flour tortillas
- Spanish rice
- Refried pinto beans
- Cabbage-lime slaw
- Lime agua fresca
- Iced hibiscus tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the stew with the broth in a sealed container so the pork and potatoes stay covered.
- Reheat gently on the stovetop, adding a splash of broth or water if the potatoes have thickened the stew overnight.
- Freeze in portions after cooling, then thaw overnight and simmer uncovered until the broth comes back together.
Equipment
- Heavy Dutch oven or large soup pot
- Tongs for browning pork
- Sharp chef's knife
- Wooden spoon for scraping the pot
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