The Best Easy Slow Cooker/Dutch Oven New Mexico Green Chile Recipe
I have to admit, I don’t know if green chile officially comes from Colorado, New Mexico, or elsewhere in the Southwest, but I’m pretty sure it’s incredibly, incredibly good. If you’ve never tried it, it’s like Texas chili, but lighter, brighter, and way more fun (I’m not bashing Texas chili, I love Texas chili).
In New Mexico, it’s simply called pork stew, and to me, it’s the best version of pork stew I’ve ever eaten. I thought our favorite tonjiru (Japanese pork soup) from Tokyo might have some competition, but after tasting this version, it was hands down a winner.
Green Chili Stew
Tomatillos aren’t really a traditional ingredient, but the smokiness of the roasted tomatillos pairs perfectly with the chiles and that’s what sets this specific version apart, for me.
Notes: This recipe uses Hatch chiles because it’s Hatch chile season, but if you don’t live near the Southwest, you can use Anaheims + a spicy green chile of your choice (like jalapeño, serrano and my favorite: Thai).
If the first half of the recipe looks familiar, that’s because it’s our 4 Ingredients Hatch Chili Salsa Verdewhich means you can double these ingredients and make yourself a great salsa to serve on the side.
The cut of pork used here is pork shoulder. I had to remove the skin and cut the bone, but if you can find boneless pork shoulder it will make this recipe much easier.
This recipe works equally well in a slow cooker, Instant Pot, or in a stovetop casserole dish. I’ve never tried it on instant pot pressure, but in slow cook mode with the lid slightly open it should work exactly the same as a slow cooker. The photos are taken in a casserole dish for aesthetic reasons.
Final note: I tasted this at 2 hours, 3 hours, and 3.5 hours. After 2 hours, it’s super bright and floral, you can really taste the chili, and the pork is still a little chewy in a wonderful way. After 3.5 hours, the flavors are more blended, the chili is milder, and the pork is not quite tender but super soft. I liked both and gave 3.5 hours the win, but you should taste it at 2 hours and see if you like it, because who doesn’t like eating a little earlier? That makes room for a second dinner!
Super Easy Slow Cooker Green Chili
This easy slow cooker New Mexico and Colorado Hatch Chile Verde recipe may be the best pork stew you’ve ever tasted.
Serves 4
- 1 cup hatch the peppers about 4
- 4 kg pork shoulder/butt trimmed and cut into cubes
- 1 kg tomatillo
- 6 cloves garlic
- 1 cup fresh coriander about half a group
- 1 medium onion diced
- 1 tablespoon cumin
- 2 cups chicken broth no sodium/unsalted preferably
- tablespoon oregano Favorite Mexican oregano, optional
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Cut your pork butt and cut it into cubes. Season well with salt and pepper and set aside.
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Set your oven to broil. Wash and dry your tomatillos and hatch the peppers. Rub them with oil (any oil will work) and place them in the oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our 550°F oven.
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While you wait for your peppers to roast, brown your pork shoulder cubes in your Dutch oven on high heat or in your slow cooker on high heat/sauté. Work in batches to avoid clutter. Once all the pork is browned, place it on a plate and set aside. Be sure to use a timer so you don’t forget the oven-roasted chiles, or come back after each batch of pork.
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Once the peppers are cooked, place them in a Ziploc bag and steam them for 10 minutes. Transfer the tomatillos with the cilantro, garlic and a little salt to a blender and set aside.
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Once you’ve finished browning the pork, reduce the heat to low and cook your onions. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to toast them. Then add the pork, any juices accumulated on the plate and the chicken broth.
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Remove the peppers from the bag and peel them. It is not necessary but strongly suggested to also deseed them with a small spoon. Once the peppers are peeled and seeded, put them in the blender and puree them. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well and simmer for 2 to 4 hours.
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In the last 1/2 hour of cooking, taste the chili and adjust the seasoning, and if using oregano, add it now.
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Serve with cilantro, tortillas and rice, or simply enjoy on its own.
Serves 4 as a main course or 8 as a side dish. Estimated nutrition is for one side serving.
Nutrition Facts
Super Easy Slow Cooker Green Chili
Amount per serving
Calories 492
Calories from fat 145
% daily value*
Fat 16.1g25%
Saturated fat 5.1 g32%
Cholesterol 263 mg88%
Sodium 442mg19%
Potassium 1073mg31%
Carbohydrates 10.3g3%
2.8g fibers12%
Sugar 0.8g1%
Protein 71.8g144%
*Percent Daily Values are based on a 2,000 calorie diet.
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