This amazing Pork Green Chile Stew is a hearty, flavorful dish consisting of tender pork simmered in a thick, spicy broth. This version includes the popular fire-roasted chiles with other typical ingredients, but also includes spinach, making this not only a delicious but nutritious meal too.
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My husband often tells me that in high school he would tell his mom, "one day I am going to marry a Mexican woman who can cook green chile." Thanks to my parents, he was able to check off both of those boxes.
To his great joy, I've learned numerous recipes with roasted green chiles from my parents and I even roast my own chiles at home. You can too, click here to learn two simple ways to roast green chiles at home.
As is always the case whenever I make any type of green chile, my husband reminds me of the future he foresaw for himself during his adolescent years. This is especially true when I make one of his favorites, pork green chile.
What is Pork Green Chile?
Pork green chile refers to a stew made with cubed pork, and ingredients such as garlic, onion, tomatoes, and, of course, fire-roasted green chiles. The ingredients simmer in a thick broth, creating a hearty, flavorful dish that is typically enjoyed on its own, with warm tortillas, a side of beans, or smothered on burritos. The stew is popular in places like northern New Mexico and southern Colorado and other places in the Southwest.
There is no one set recipe for this tasty stew as each family that makes it has their own version. In Colorado, you will even find restaurants touting their recipe for green chile and claiming to have the best one around.
The recipe I am sharing with you today is for my dad's amazing pork green chile. After living in Colorado for many years, he learned the nuances of this dish and created his own version. My dad's creation, however, is unlike any other as his includes the addition of spinach.
If you have ever had green chile, you may find this added ingredient a little out of the ordinary. But let me tell you, "espinacas a la puerque" (spinach à la pork), as he likes to fondly call it, is absolutely delectable. The spinach has a mild flavor but goes beautifully with the rest of the ingredients and makes this chile not only delicious but nutritious as well.
Why You'll Love This Pork Green Chile Recipe
- Gluten-Free: By using arrowroot or tapioca starch this recipe is easily made gluten-free.
- Healthy and Whole30: This recipe uses clean, good-for-you ingredients that are also Whole30 compatible.
- One-Pot Meal: No need to dirty a bunch of dishes as this recipe cooks in one pot.
- Easy to Double: This recipe can easily be doubled or tripled, then freeze the leftovers for an easy dinner on another day.
The Ingredients
- Country Style Pork Ribs: This cut of meat is the best option, as it adds so much flavor, is easy to cut and isn't overly greasy. If you cannot find them, pre-cut pork stew meat can also work. You can also cut up a pork shoulder but this does tend to come out greasier.
- Olive Oil: Use a mild-tasting olive oil or avocado oil for sautéing.
- Onion
- Garlic
- Roma Tomatoes
- Roasted Green Chiles: Typically the chiles used in green chile stew are either Pueblo or Hatch. However, if they are out of season, Anaheim peppers also work.
- Spinach: This is an amazing addition that my dad made to this recipe and what truly sets it apart from the rest. The spinach has a nice, mild taste but compliments the other flavors beautifully and adds great nutritional value.
- Tapioca Starch: Also known as tapioca powder, comes from the root of the cassava plant. It is gluten-free and a great thickener for soups and sauces. You can also use arrowroot powder for another gluten-free option, or if gluten is not an issue, regular all-purpose flour works too.
- Chicken Broth: Use regular chicken broth or bone broth for added protein and nutrients. Be sure to check the ingredient label for Whole30.
- Cumin Powder: Cumin has a potent flavor and therefore only a tiny amount should be used. Your dish should not taste like cumin, but instead add a little smokiness and help round out the other flavors in the recipe.
- Potato (Optional): Adding potatoes creates a heartier stew and the potatoes pair perfectly with the other ingredients in this dish. There are times when I add potatoes and other times when I don't, so it is truly up to you if you want to include them.
How to Roast Green Chiles
Pueblo and Hatch chiles are in season from late summer to the early fall. I like to buy many of them and roast them at home. Then I freeze them to have on hand for recipes like this one. Click here to read my blog post where I explain how to roast chiles at home.
How to Make Pork Green Chile with Spinach
- Cooking the Pork
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- Cut a pound of country style ribs into ½ inch pieces. Arrange them in a single layer on a cutting board or a piece of aluminum foil. Season all the pieces evenly with kosher salt and ground black pepper.
- Heat 3 tablespoons of olive oil in a large pot, such as a Dutch oven. When the oil is hot, add the diced pork. Stir and flip the pork pieces frequently until golden-brown all around.
- Use a large spoon to remove any excess oil.
- Building the Base
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- Add ¼ of a diced onion and 1 diced garlic clove, sauté until fragrant.
- If using, add one large diced potato, the chile comes out much heartier with the potato. There are times when I add potatoes and times when I choose not to, but it is truly up to you.
- Next, dissolve a tablespoon of tapioca or arrowroot flour in a tablespoon of cold water.
- Add the dissolved flour into the pot and sauté, this will help thicken the stew. Then add 2 diced Roma tomatoes and mix with the pork.
- Green Chiles and Spinach
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- Add about 6 medium sized green chiles (that have been roasted, peeled and diced) to the pot.
- Follow this with a big fistful of diced spinach. Make sure to take off the stems before adding them to the pot. Let the spinach wilt.
- Finishing the Stew
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- Then, add a pinch of cumin and enough hot water and chicken broth to just cover the meat and vegetables.
- Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
- Finally, taste and season with salt and pepper as needed. Let the stew heat through and it is ready to serve.
How to Serve Green Chile Stew with Pork
- By itself in a big bowl
- Accompanied by warm tortillas
- Smothered on burritos
- With a side of simple instant pot pinto beans
- With a side of arroz rojo (Mexican red rice)
Storing and Reheating
Store leftover stew in the fridge in an air-tight container for up to 5 days. You can also freeze it for up to 3 months.
To reheat, add it to a saucepan over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until steaming and heated through.
Special Tips and Variations
- If you cannot find fresh green chiles, you can use frozen. You can usually find them in the freezer section of many grocery stores and online at places like The Hatch Chile Store.
- Do not use canned green chiles. They do not add any much spice and contain additives that add a different and less desirable flavor to the stew.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina
Other Roasted Green Chile Recipes
- Roasted Green Chile Guacamole
- Mushroom and Green Chile Soup with Ground Turkey
- Roasted Green Chile Pastel de Papa
Recipe
Pork Green Chile Stew
Ingredients
- 1 lb country style pork ribs
- 3 tablespoon olive oil
- ¼ onion, diced
- 1 clove of garlic, diced
- 2 Roma tomatoes, diced
- 6 medium Pueblo or Hatch green chiles (roasted, peeled and diced)
- 1 ½ cups diced spinach (with stems trimmed off)
- 1 tablespoon tapioca or arrowroot powder (see notes)
- 1 tablespoon cold water
- 2 cups chicken broth
- 2 cups hot water
- ⅛ teaspoon cumin
- 1 peeled and diced potato (or 2 medium ones)
Instructions
- Cut the country style ribs into ½ inch pieces. Arrange them in a single layer, such as a cutting board or a piece of aluminum foil. Season all the pieces evenly with kosher salt and ground black pepper.
- Heat the olive oil in a large pot, such as a Dutch oven. When the oil is hot, add the diced pork and fry until browned.
- Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
- Optional: For a heartier stew, add the diced potato at this point. The stew has a great flavor with our without the potato so it is truly optional.
- Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
- Add the dissolved flour into the pot and sauté, this will help thicken the stew.
- Then add the diced Roma tomatoes and mix.
- Add the diced, roasted green chiles to the pot.
- Follow this with the diced spinach. Allow the spinach to wilt.
- Then, add cumin and a combination of water and chicken broth to just cover the meat and vegetables.
- Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
- Taste for seasoning, add more salt and pepper if needed.
- Serve in a bowl as a stew and accompany it with tortillas, rice, or beans.
Notes
Originally posted in October 2018; Updated post and photos in September 2022.
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Thanks for this delicious recipe! I am so happy with the flavor of this dish. The pork is very tender!
Gemma
Thank you! I will have to let my dad know since it is his recipe. He will be very happy to hear this.
Susan
This is DELICIOUS! This was the first time I have roasted peppers. It was so easy and so worth the amazing outcome. We were able to get three meals from this recipe. It will definitely be on weekly rotation at our house. I am going to alternate it with chicken for something a little different.
everydaylatina
Hi Susan, that's great! So glad you liked it, it's one of my favorite dishes. I do love that it makes plenty for leftovers and it always tastes so good the next day.
Lisa
So you don't have to let this cook for hours to make the pork tender?
everydaylatina
No it doesn't need to cook for hours. I like to cook the pork by itself until it is nice and crispy on the outside. Then once all the other ingredients are added in it continues to cook and gets nice and tender in the broth.
Jalisa Harris
I love this for those busy late nights this Fall
Jeno
This dish sounds so warming and full of flavor!
everydaylatina
Thank you. Yes, it definitely has such an amazing flavor.
Beth
That looks delicious and something that most of my family will love (except for the vegetarians.) I'll have to make it when we have some people over.
everydaylatina
It is so delicious and was even great the next day when my husband and I had the leftovers. I even had some leftover for the day after that and had it for breakfast with some eggs. Yum!
Gabriela Stecklein
I made this for dinner and added a handful of baby spinach/baby kale mix to make it extra nutritious! My husband (who hates vegetables by the way) loved it!
everydaylatina
That's great news! So glad you guys enjoyed it. I bet it was good with the kale mix, great idea!