Pork and Hatch Green Chile Stew

Slow-cooked spicy, Hatch green chile goodness with tender pork cubes to serve over rice, polenta, or in tortillas… Pork and Hatch Green Chile Stew (Slow Cooker or Instant Pot) is a perfect “set it and forget it” main dish with the flavors of New Mexico! I have included instructions for both slow cooker and Instant Pot.

Pork and Hatch Green Chile Stew in a white bowl with rice and lime wedge can be made in a slow cooker or an Instant Pot.

Wilderness is not a luxury but a necessity of the human spirit, and as vital to our lives as water and good bread. A civilization which destroys what little remains of the wild, the spare, the original, is cutting itself off from its origins and betraying the principle of civilization itself.

~~ Edward Abbey, Desert Solitaire

👩🏻‍🍳 Tamara Talks – Green Chile Stew and Camping!

When our circumstances drive us too close to the “edge,” it is time to find a bit of “wilderness” and respite from it all. Back in 2014 when I originally published this recipe, we packed up our new “tiny” trailer,”and headed to Hueco Tanks State Historical Park.

We had recently downsized from a 27′ trailer with a slide out to a compact folding trailer with room only for the bare necessities. One of my main concerns about the substantially smaller trailer was my ability to enjoy cooking as I always have in our larger trailers.

I decided the key to meal planning on our camping vacations would be in the preparation – selecting simple dishes that require only a few ingredients, packing portions rather than entire containers, and using my slow-cooker or Instant Pot in advance.

One of the food bloggers I follow – Elaina Newton, The Rising Spoon – had recently posted a recipe for Slow Cooker Beef Pot Roast with Tomatoes and Green Chiles. I decided to use this recipe as inspiration, knowing I could get the slow-cooker going early, pack the trailer, and take a portion of that slow-cooked goodness on our trip. With brown rice and a green salad, we had a delicious meal with little to prep and room to spare in our little fridge!

🌶 Slow Cooker Pork and Green Chile Stew – 2014

In shopping for my protein, I was shocked to discover the price of beef chuck. We don’t eat very much beef, so it has been quite a long time since I’ve purchased this cut. It was $5.48 a pound! My plan was to do a very large batch in my very large slow-cooker, and I could not see spending $30.00 for chuck.

At $3.48 a pound, the lean boneless pork loin caught my eye. I love pork and green chile. I was hoping the absence of fat would not negatively affect the dish. I used my fresh, frozen Hatch “hot” green chile, and little Cherub tomatoes.

A bottle of Corona, some good stock, cumin, chipotle chile powder, and a generous amount of garlic lent lots of flavor to the dish. The tantalizing aroma of the slow cooker all day long meant I was really ready for dinner when we arrived at Hueco Tanks a few hours later… I did a 6 pound pork loin, so we will enjoy this a few more times 🙂

🌶 Fast Forward to 2019… An Update

I’m cooking for 2 now, and this being a favorite recipe, I decided to update it and make it a smaller batch recipe (still plenty for a second meal). The recipe now reflects smaller quantities. We get 6 healthy servings from the updated recipe.

I have made this tasty main dish in both my slow cooker and my Instant Pot. If you prefer traditional stove top cooking, the pork will need 1 1/2 to 2 hours to get fork tender.

📋 Ingredients Notes

  • olive oil
  • lean boneless pork – I specify pork loin. It is relatively inexpensive, lean, and flavorful. I have used pork stew meat (great time saver!), pork loin, thick chops. You could even substitute chicken. You can certainly use other cuts of pork, or substitute beef or chicken.
  • onion
  • garlic
  • ground cumin
  • ground red chile – Use ancho, chipotle, or New Mexico red chile powder. Generic chili powder is a spice blend and usually includes sodium.
  • broth or stock – Either your homemade, or a good store bought broth/stock please!
  • beer – I use little Coronitas. They’re the perfect size. Choose a neutral lager. You don’t want to add strong malty or hoppy flavors to the dish. If you prefer to omit the beer, substitute additional broth.
  • fresh limes
  • tiny tomatoes
  • Hatch green chile – Hatch green chile is widely available in the US, and even outside the US. There really is no substitute for Hatch green chile. It is commercially available in cans and the freezer section of most of the U.S. now. In New Mexico, we freeze fresh chile in September to last through the year…However, if you can’t find it, substitute roasted, peeled, seeded, and chopped poblanos or Anaheim chiles (they are very mild!).

🔪 Step-by-Step Instructions

Prepare the Hatch Green Chile

  • If you have fresh Hatch green chile and weren’t fortunate enough to get them roasted at the source, you can do them on the grill or under your broiler en masse, or 1 at a time on a gas flame (tedious and time consuming!). Most recently, I did them under the broiler because it was 100 degrees on my patio! 🥵 If you have chopped green chile, you can skip this section!
7 charred Hatch chiles on a baking sheet after cooking under the broil.
  • Arrange the Hatch chiles on a baking sheet. Place on the top rack. Watch them carefully! Turn as they blacken until all sides have a good amount of char. Flat chiles are easier to blacken!
7 charred Hatch chiles in a glass covered casserole to steam.
  • Place the hot charred Hatch green chile into a covered container. I prefer glass. I have also successfully used a paper bag, but I don’t often have them. The chiles need to steam 10-15 minutes before peeling and seeding.
Hatch green chile after it has been peeled, stemmed, and seeded.
  • Remove the blackened skins, scrape the seeds away, and cut off the stems.
Rough chopped Hatch green chile on a copper tray.
  • A rough chop on the Hatch green chile is fine. You will add it to the pork as it cooks or just prior to serving. Set it aside for now.

Prepare the Pork and Hatch Green Chile Stew

  • NOTE: If you’re using an Instant Pot or stove top pot, you can do this in one pot. If you’re using a slow cooker, you need the browning, so you’ll need to transfer it to the slow cooker.
Browned pork cubes, onion, garlic, spices, and tomatoes as the beer is added.
  • Brown the pork in a drizzle of olive oil. Add the tomatoes, onions, and spices. Sauté until onions and tomatoes start to caramelize. De-glaze with the beer.
Browned pork cubes, onion, garlic, spices, and tomatoes as the broth is added.
  • Stir in the broth/stock. Cook according to your preferred method.

Cooking Method

  • Instant Pot – Lock and cook on high pressure for 45 minutes. Wait 10 minutes before releasing pressure.
  • Slow cooker – Cook the pork and green chile stew 6 to 8 hours on low (or 4 hours on high) to achieve fork tender results.
  • Stove top – You can simmer the stew covered on the stove top for 1 1/2 to 2 hours to achieve similar results.
A close up view of the pork and Hatch green chile stew in a white bowl with a grey napkin.

❓ FAQ

What if I can’t get Hatch green chile locally?

If you can’t get local, fresh chile (as I often can’t 😢), check out The Hatch Chile Store. The quality of their green chile is always fantastic!

How long can I store leftovers?

Your pork and Hatch green chile stew keeps in the refrigerator up to 5 days, and up to 3 months in your refrigerator freezer. Store in airtight containers or freezer zip bags.

💭 Tips

The process is the same whatever cooking method you choose. Browning the meat and aromatics bumps up the flavor. Don’t skip this step! If you’re using a slow cooker, you will need to transfer it from a pot on the stove.

If the green chile is already roasted, peeled, and seeded, you can add it with the aromatics and pork. If not, I start the pork tenderizing while I roast the chile and add it prior to serving (it’s already cooked). Most often, I have chile that is charred and peeled and I just need to remove stems, seeds, and chop. The recipe is pretty flexible.

“Chile powder” refers to red chile powder like NM red chile powder, chipotle chile powder, and ancho chile powder. Avoid generic chile powder. It is a spice blend and usually includes many other ingredients.

Do you have favorites you cook in big batches to freeze for several meals? I love this Pork and Hatch Green Chile, but my Instant Pot Pork Ragu and Instant Pot Mexican Pulled Pork are also favorites…

Keep in mind the versatility of a dish like this one. Wrapping the tender, spicy pork in a whole wheat tortilla is a great alternative when time is in short supply. It would also be fabulous on top of soft polenta or Cilantro Rice. Freeze in zip bags, and thaw as needed.

Signature in red and green with chiles and limes.

Pork and Hatch Chile with rice in a white bowl with black flatware and grey napkin.

Pork and Hatch Green Chile Stew (Slow Cooker or Instant Pot)

Slow-cooked spicy goodness in tender pork cubes with Hatch green chile to serve over rice, polenta, or in tortillas…
4.80 from 29 votes

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Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Mexican/Southwest
Servings 6 servings
Calories 338 kcal

Ingredients
  

  • 1 tbsp. olive oil
  • 1.5 pounds lean pork, cubed
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced - minced
  • 1 tbsp. ground cumin
  • 1 tbsp. chile powder*
  • 2 cups good broth or stock - chicken or beef
  • 1 cup lager style beer - see Ingredients in Post
  • juice of 1 lime
  • 1 pint Cherub tomatoes - or similar small tomatoes
  • 2 cups chopped Hatch green chile
  • 1 teaspoon sea salt and fresh ground pepper

Instructions

  • In a large skillet, add oil over high heat. Add cubed pork. Brown on all sides. Adjust heat if pan is too hot.
  • When pork is browned on all sides, add to slow cooker or Instant Pot
  • Sauté chopped onion, minced garlic, and cumin. Cook until fragrant (about 2 minutes). Add to slow cooker or Instant Pot).
  • Add the remaining ingredients to slow cooker or Instant Pot. Stir to combine.
  • Slow cooker – 6-8 hours depending on heat level of your specific appliance. I usually set my on low, and it is done in 6-7 hours.
  • Instant Pot – Set to 45 minutes and de-pressurize for 10 minutes before opening (making the process about an hour).
  • Taste for seasoning, and adjust as needed.
  • Serve over rice, polenta, or wrapped in a tortilla.

Notes

Slow-cookers vary in temperature. I set mine to “low” and cooked it for 6-7 hours, but it runs pretty hot. I’d say you could cook it 8 on low, and get good results.
In the Instant Pot, I use manual and set to high pressure for 45 minutes, then de-pressurize for 10 minutes before opening.

Nutrition

Calories: 338kcal | Carbohydrates: 6g | Protein: 41g | Fat: 15g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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21 Comments

  1. I skipped the beer and add a little more chicken broth, and used 1/2 regular chili powder and 1/2 chipotle, which gave it a nice heat and kick without being overpowering. You could add some cubed potatoes to thicken it a little, but the flavor was delicious. The whole family loved it.

  2. We often overlook portk in this house, but this recipe has persuaded me to give it a fair hearing – slow cooked, soft and tender with all those flavours should win us all over.

  3. Well it is getting pretty close to comfort food season. Chili is always a hit. Love the fact it is made with pork. I will have to hunt down some of these chilis. I know hubby would love this.

    1. Comfort food season everywhere but McAllen, TX.! Haha. Yes, the pork is perfect with the green chiles… I’m sure your hubby would be happy to have a bowl!

  4. I see my comment is awaiting moderation. Well, I believe in moderation in all things, so that’s fine. Of course, this comment will also await moderation …

  5. This is quite similar to my chile verde recipe,,in which the tomatoes are replaced by tomatillos. I must try the addition of lime juice. I find the addition of ground coriander and Mexican oregano (each in half the amount of the cumin) adds greatly to the authentic Mexican flavor in the verde version. This looks like a great variation on the verde theme. Looking forward to trying the addition of lime juice–and maybe beer.

  6. Cannot wait to try this. I am going to get the pork loin and chiles today. I did not know you can freeze fresh chiles, any tips so that I can do the same this September? Also, thanks for this great website!

    1. Hi Susan! Fresh chiles freeze amazingly well. Make sure you roast the chiles, and remove the skins, stems, and seeds, then chop before adding to your slow cooker. If you purchase the chiles roasted like we do in NM, you will get a fresher result if you remove the blackened skins prior to freezing them. I freeze at least 40 pounds every September to use year-round. The pork and green chile mixture will keep in the freezer up to a year, but it won’t last that long 😉 Thanks for stopping by, and do let me know how it turns out!

      1. Oh, when I freeze the green chile in September, I remove the blackened skins, and put about 8 per bag into quart sized zip bags. I then lay the bags flat on a baking sheet or large plate, freeze, and then remove the sheet of plate. Otherwise, the chiles tend to wrap around the wire shelves and they’re difficult to remove without tearing the zip bags.

  7. I made this yesterday and the aroma all day drove me nuts! I really enjoyed the tomatoes as a pop of flavor and will be making this again soon. We served it over rice and the next day it went in soft tortillas. So good!
    It helped that I had my Chimayo chile powder on hand from my last trip to NM.

    1. Yay! This is also a great “make-ahead” dish that you can freeze a portion for later. I’m glad you like it… Thanks for your consistent encouragement sister 🙂

  8. This is quite similar to my chile verde recipe,,in which the tomatoes are replaced by tomatillos. I must try the addition of lime juice. I find the addition of ground coriander and Mexican oregano (each in half the amount of the cumin) adds greatly to the authentic Mexican flavor in the verde version. This looks like a great variation on the verde theme. Looking forward to trying the addition of lime juice–and maybe beer.

    1. I see my comment is awaiting moderation. Well, I believe in moderation in all things, so that’s fine. Of course, this comment will also await moderation …

      1. Like father, like daughter… 🙂 All things in moderation! I’m grateful that comments have to be moderated, or a lot of them would be gibberish. You wouldn’t believe the spam!

    2. I would say this is more southwestern than Mexican. It is also chunky enough to use in a tortilla if you use a slotted spoon to scoop it with. I really liked the beer and lime juice in it! I hope you’ll give it a try 🙂

  9. I don’t have a slow cooker, but I can see myself slow cooking this in the oven or on the stovetop. Pork and green chile is a match made in heaven, isn’t it? 🙂 Beef and green chile is pretty good too. We’ve never been to Hueco Tanks State Historical Park. Loves like an interesting place.

    1. Yes MJ! Pork and green chile are amazing. I love the way you incorporate green chile into so many healthy recipes, and I try to do the same. I think this would be so delicious with beef, but I’m always watching my budget. I know you love the NM landscapes, and I know you’d love Hueco Tanks if you have the chance! Good to hear from you 🙂