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Pork green chile stew with potatoes and hominy and green chile. Served in Frankoma Green Soup Bowls with white flour tortillas.

Pork Green Chile Stew

Pork Green Chile Stew Recipe. A hearty stew brimming with Chile Peppers, cubed pork loin roast, bite sized pieces of chicken breast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly delicious.
Cuisine Southwestern Mexican
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 12
Calories 166kcal


  • 4 tablespoons olive oil divided
  • 1 large sweet onion diced
  • 1 2-3 pound pork loin roast cut into bite sized pieces
  • salt and pepper to taste
  • 1 pint chile peppers roasted, stem removed, skin removed, seeds removed
  • 1 1/2 quarts chicken broth or more, if more liquid needed
  • 2 14 1/2 ounce canned tomatoes
  • 2 teaspoons ground cumin
  • 1 tablespoon Mexican oregano
  • 2 teaspoons New Mexico Red Chile Powder or Ancho Chile Powder
  • 1 pound boneless, skinless chicken breasts cut into bite sized chunks
  • 2 pounds potatoes peeled and cut into bite sized pieces
  • 10.5 ounce canned cream of chicken soup
  • 24 ounce canned hominy
  • 1/2 cup homemade roasted tomatillo salsa or your favorite jarred salsa verde
  • 1 tablespoon Tabasco sauce


  • Cut pork roast into large bite-sized chunks. Salt and pepper and set aside.
  • Dice the onion. In a large Dutch oven, heat 2 tablespoons of olive oil. When oil is hot, add pieces of pork. Cook in two batches searing until just browned.
  • Remove pork to a plate. Set aside. Add diced onion to the Dutch oven and cook until soft, about 5 minutes.
  • Add pork back into the Dutch oven along with chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder. 
  • Cover and let simmer on low for two hours.
  • In the meantime, and about 30 - 40 minutes before the pork is done cooking, cut the chicken breasts into bite sized pieces. In a fry pan, heat two tablespoons olive oil. Sear chicken breasts until just browned. Set aside.
  • Cut the peel and cut potatoes in bite sized chunks. 
  • Add chicken, potatoes and all remaining ingredients to pork mixture. Cook for 30 minutes to allow the potatoes to become tender and flavors to blend.
  • Serve with corn chips, or flour tortillas.


This makes a very large batch of stew. Perfect for feeding a crowd or for a Sunday Afternoon Football party. This recipe freezes well.


Calories: 166kcal | Carbohydrates: 16g | Protein: 11g | Fat: 6g | Cholesterol: 24mg | Sodium: 592mg | Potassium: 743mg | Fiber: 3g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 76.5mg | Calcium: 54mg | Iron: 3.8mg