Here’s our family’s favorite fire roasted green chile recipe, which you can easily multiply for larger quantities.
It’s a simple preparation that really highlights the flavor of the chiles, and it’s naturally thick without the addition of flour (which can sometimes make green chile beige and pasty).
It’s great served as is with tortillas on the side, or you can smother burritos, enchiladas or your favorite Mexican dish with it. See lots of serving suggestions below!
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Why You’ll Love This Recipe
Amazing Flavor: The combination of green chilies and pork creates a dish that is rich, robust, and packed with flavor. The fire-roasted green chilies provide a mild to moderate level of heat that pairs so well with the tender pork and rich broth.
Versatile: You can serve the green chili with pork as a standalone soup, or you can use it to smother burritos, as a filling for tacos or enchiladas, or even on baked potatoes.
Easy to Make: The simple recipe takes just 90 minutes to prepare.
Here’s what you’ll need to make this tasty green chili pork stew:
Extra virgin olive oil
1 pound lean pork
A medium onion – a yellow or white onion is fine
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
juice of half a fresh lime
1 1/2 cups chicken stock – Use homemade, if possible, for the best flavor.
1 1/4 pounds roasted green chiles, black skins peeled and seeds removed – Or you can substitute frozen, thawed, chopped green chiles like Hatch chiles
You don’t need any fancy kitchen equipment or gadgets to make this simple recipe:
- Sharp knife
- Cutting board
- Dutch oven or large saucepan
- Measuring spoons
- Slotted spoon
- Liquid measuring cup
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Making this chili verde soup couldn’t be easier. Here are the steps:
- Heat the olive oil in a Dutch oven or large saucepan over medium-high heat.
- Cook the pork until evenly browned. Then remove with a slotted spoon to a paper towel to drain.
- Return the pan to the heat and add the onion, garlic, cumin and oregano. Cook, stirring often, until the onion just begins to brown.
- Add the green chiles and lime juice and cook, stirring often, for 5 minutes.
- Return the browned pork cubes to the pan. Add the chicken stock and stir well.
- Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally.
- Season to taste with salt and black pepper, cook for a few minutes more and serve. This easy recipe makes about 6 servings.
A Note About Fire Roasted Chiles
Watch for fire roasted green chiles at farmer’s markets. Some vendors cook them in a hand-cranked roaster right on the spot, and one of the best smells of autumn is the aroma of fresh-roasted chiles wafting through an outdoor market or parking lot.
We love the renowned Hatch chiles from Hatch, New Mexico. These chiles have a short harvest season in late summer, but you can often find them in the frozen section at the grocery store. Just remember, the longer you keep them in the freezer the hotter they get!
If you get the opportunity to buy some fresh roasted peppers at the farmers’ market, peel off the blackened skins and use the chiles for a great pot of green chile. Or freeze them for a treat later in the winter.
Vegetarian Recipe Variation
You can make the vegetarian version of this chile by omitting the pork and substituting vegetable broth for the chicken stock.
Controlling the Level of Spiciness
The easiest way to control the heat is to begin by choosing your preferred level of spiciness with the peppers – mild, medium, spicy or extra-spicy. You can always also add fresh chopped jalapenos or habaneros to this recipe if you really like a kick!
What to Serve with Green Chile Pork Stew
Enjoy the green chili with pork as a standalone stew. Serve it in a bowl with a garnish of fresh cilantro and a squeeze of lime juice. You can also add some shredded cheese or a dollop of sour cream on top for added creaminess.
More Ways to Serve Green Chile Pork Stew
Tacos: Fill warm tortillas with the green chili pork stew and top it off with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of hot sauce. It makes for a delicious and flavorful taco filling.
Burritos: Roll the green chili pork stew in large flour tortillas along with some rice, beans, and cheese. Fold them into burritos and enjoy them as a hearty and satisfying meal. You can also lightly grill the burritos for a crispy exterior.
Enchiladas: Use the green chili pork stew as a filling for enchiladas. Spoon the stew onto tortillas, roll them up, and place them in a baking dish. Pour your favorite enchilada sauce over the top, sprinkle with cheese, and bake until bubbly and golden. Serve with a side of Mexican rice and refried beans.
Nachos: Transform the green chili pork stew into a flavorful topping for nachos. Spread a layer of tortilla chips on a baking sheet, top them with the stew, and sprinkle with shredded cheese. Bake until the cheese melts, then add your favorite toppings like diced tomatoes, sliced jalapeños, guacamole, and sour cream.
Quesadillas: Make a delicious quesadilla by layering the green chili pork stew with cheese between two tortillas. Cook the quesadilla in a skillet until the cheese is melted and the tortillas are golden and crispy. Slice into wedges and serve with salsa or guacamole.
Baked Potatoes: Serve the green chili pork stew as a topping for baked potatoes. Simply bake potatoes until tender, then split them open and spoon the stew on top. Finish with a sprinkle of shredded cheese, chopped green onions, and a dollop of sour cream. It makes for a satisfying and flavorful meal.
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Fire Roasted Green Chile
- 1 tablespoon extra virgin olive oil
- 1 pound lean pork, cut in 1-inch cubes
- 1 medium onion, chopped fine
- 4 cloves garlic, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/4 pounds fresh green chiles fire roasted, peeled, seeds removed and coarsely chopped — or 16 ounces frozen, thawed, chopped green chiles like Hatch chiles
- juice of half a fresh lime
- 2 1/2 cups chicken stock homemade, if possible, for the best flavor
- salt and freshly ground black pepper, to taste
- Heat the olive oil in a Dutch oven or large saucepan over medium-high heat. Sauté the pork until evenly browned and remove with a slotted spoon to a paper towel to drain.
- Return the pan to the heat and add the onion, garlic, cumin and oregano. Cook, stirring often, until the onion just begins to brown. Add the green chiles and lime juice and cook, stirring often, for 5 minutes.
- Return the browned pork cubes to the pan, add the chicken stock and stir well. Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally. Season to taste with salt and black pepper, cook for a few minutes more and serve. 6 servings.
P.S. If you love Mexican food like our family does, you might also enjoy this easy Mexican carnitas recipe.
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites, 101 Things To Do With Bacon, and BERRIES. She enjoys sharing ideas to simplify cooking, gardening, and home projects. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
12 thoughts on “Fire Roasted Green Chile”
Yum! I really need to try this…we love green chile but always buy the canned stuff. Thanks for the inspiration!
I like eating this kind of chilly..Thank you for sharing this recipe..Looking forward to see more..
You have inspired me to look for Hatch Green Chiles this weekend–am I too late to find them?
Those green chiles make my mouth water. Nothing like the Farmers Market for the best veggies.
woah!!This is the first time I have heard this kind of grilled recipe…
This looks really yummy. Thanks for sharing. Great site too! Just found you on g+
I haven’t tried it before, now that you shared this recipe I think I have a good idea of trying it out.
This is the first time I have heard about green chili…Thanks for the great recipe here…
I am really looking forward to share this information to all people so that they know how amazing this is…
That looks positively sumptuous. With summer just around the corner, I’ve been salivating over some of the food ideas over at http://summerrecipes.net Good stuff all around.
Delicious. I just finished making it. My only recommendation (if you’re going for vegan and Gluten free) is to add a tiny bit of Arrowroot to thicken it. If you’re good with Gluten, just a pinch of cornstarch! It’s mostly for the milky look we associate with Green Chili here in the Southwest. Thanks so much!
Green chile has been on my “look up how to make” list, and I just stumbled across this recipe! So excited to try it!