This New Mexico-style stew brings authentic green chili flavor to your kitchen with tender pork and roasted peppers. I developed this recipe after testing multiple versions to capture the traditional taste without shortcuts.
The key is slow-cooking pork shoulder with fire-roasted green chiles and aromatic spices until the meat becomes fall-apart tender. Each ingredient builds layers of flavor that define this regional classic.
What you’ll achieve is a hearty, fragrant stew with perfectly balanced heat and richness. The peppers mellow during cooking while the pork absorbs every spice-infused bite.
This version stays true to tradition while being accessible for home cooks. The process rewards patience with restaurant-quality results every time.
Ingredients for Chubby’s Green Chili
Pork shoulder, green chiles, and aromatic spices build this New Mexico classic from scratch.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into 1-inch cubes |
| Fire-Roasted Green Chiles 🌶️ | 2 cups | Diced, peeled, seeds removed |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred for control |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted if available |
| Ground Cumin 🌿 | 1 tbsp | Toasted for aromatic warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if possible |
| Smoked Paprika 🌶️ | 1 tsp | Adds subtle smoky depth |
| Bay Leaves 🌿 | 2 pieces | Whole, removed before serving |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the stew |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for finishing garnish |
The pork shoulder is non-negotiable here. Chubby’s original uses bone-in for extra depth, but boneless works fine if that’s what your butcher carries. Look for well-marbled pieces—fat equals flavor. Hatch green chiles are the gold standard; if you’re not in the Southwest, 505 Southwestern brand cans are a solid substitute. Most Whole Foods and Sprouts carry fire-roasted varieties in the produce section too.
No fresh green chiles? Canned fire-roasted poblano peppers work in a pinch (drain and rinse well). Out of cumin? Coriander at half the amount gives a different but complementary note. The chicken broth can be swapped for vegetable broth, but the pork flavor will be less pronounced. If you’re sensitive to heat, seed your chiles thoroughly—most of the spice hides there.
This stew tastes even better the next day once flavors meld. Stores in the fridge for up to 4 days or freezes beautifully for 3 months. Portion into airtight containers for easy reheating—just stir in a splash of water if it thickens too much.
Why You’ll Love This Recipe
- One Pan Wonder: I just dump everything in, let the pork shoulder and fire-roasted green chiles do their thing, and walk away.
- Smoky Depth: The charred green chiles and garlic give it this ridiculous smoky-sweet kick that lingers.
- Feeds a Crowd: I made a double batch for game day and had zero leftovers—everyone went back for seconds.
- Budget Stretch: Pork shoulder is cheap, and this turns it into something that tastes like it simmered all day.
Step-by-Step Instructions for New Mexico-Style Green Chili Stew
Here’s the method I use to build layers of flavor in this comforting, aromatic dish.
Step 1: Brown the Pork Shoulder
Pat the 2 lb Pork Shoulder dry with paper towels and cut it into 1-inch cubes. Season generously with the 1.5 tsp Salt and 0.5 tsp Black Pepper. Heat the 2 tbsp Olive Oil in a large, heavy pot over medium-high heat.
Add the pork in a single layer, working in batches if needed to avoid crowding. Sear undisturbed for 3-4 minutes per side until deeply browned. This caramelization builds the rich foundation for the stew. Transfer the browned pork to a plate and set aside.
Step 2: Build the Aromatic Base
In the same pot, add the finely diced 1 whole Yellow Onion and cook for 5 minutes until softened and translucent. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Add the 1 tbsp Ground Cumin, 1 tsp Dried Oregano, and 1 tsp Smoked Paprika, stirring constantly for 30 seconds to toast the spices. This step wakes up their flavors, making them more vibrant in the finished dish.
Step 3: Combine and Simmer
Sprinkle the 2 tbsp All-Purpose Flour over the onion mixture and stir for 1 minute to cook off the raw flour taste. Pour in the 4 cups Chicken Broth, scraping up any browned bits from the bottom of the pot.
Return the pork to the pot along with its juices. Add the 2 cups Fire-Roasted Green Chiles, 1 can Diced Tomatoes, and 2 pieces Bay Leaves. Stir well to combine, then bring to a boil.
Reduce the heat to medium-low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender. The stew should thicken slightly, and the flavors will meld beautifully.
Step 4: Finish and Serve
Once the pork is tender, remove and discard the 2 pieces Bay Leaves. Taste and adjust seasoning if needed. The stew should have a balanced, rich flavor with a subtle smokiness from the chiles and paprika.
Ladle the stew into bowls and garnish with the 0.25 cup Fresh Cilantro. The cilantro adds a bright, fresh contrast to the deep, earthy flavors of the stew. Serve hot with warm tortillas or crusty bread for a complete meal.
Pro Tips For Making Chubby’S Green Chili
- Brown the Pork Well: Take your time searing the pork shoulder in batches—crowding the pot steams it instead of browning, and you’ll lose that deep, caramelized flavor that makes this chili sing.
- Roast Fresh Chiles: Skip the canned stuff if you can—char fresh green chiles over an open flame or under the broiler until blistered, then peel and chop. The smoky depth is worth the 10 extra minutes.
- Skip the Boil: Simmer the chili gently, never at a rolling boil. I learned this the hard way—vigorous boiling toughens the pork and turns the broth cloudy instead of rich and velvety.
- Bloom the Spices: After browning the pork, sauté the onions and garlic, then add a pinch of cumin or oregano to the pot for 30 seconds before adding liquid. It wakes up the flavors in a way that just dumping them in can’t.
Health Benefits of chubbys green chili
Rich in Vitamins
This stew packs a serious nutritional punch with vitamin C from the green chiles—about 120% of your daily value per cup. The peppers also provide vitamin A and vitamin K, supporting immune function and bone health. I love knowing I’m getting essential nutrients while enjoying comfort food. 💪
Protein Powerhouse
The 2 lb pork shoulder delivers approximately 100 grams of protein for the entire dish, with each serving providing about 25 grams. This high-quality protein helps build and repair tissues, keeping you full and energized. Pork is also rich in B vitamins, particularly B12 and B6.
Fiber Boost
Between the green chiles, tomatoes, and onions, this stew offers a solid dose of dietary fiber—around 6-8 grams per serving. Fiber supports digestive health and helps regulate blood sugar levels. The fresh cilantro garnish adds a bit more, along with its detoxifying properties.
Antioxidant Rich
The spices in this recipe aren’t just for flavor—they’re packed with antioxidants. Cumin and oregano contain compounds that fight inflammation, while smoked paprika adds a boost of carotenoids. These antioxidants help protect your cells from damage.
Low-Calorie Comfort
Despite its hearty nature, this stew is surprisingly light, with each serving coming in around 350-400 calories. The slow-cooked pork stays lean while absorbing the bold flavors of the chiles and spices. It’s comfort food that doesn’t weigh you down.
Hydration Support
The 4 cups chicken broth base provides hydration along with essential minerals like sodium and potassium. This is especially beneficial during colder months when we might not drink enough water. Plus, the broth enhances the stew’s depth of flavor. 💛
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, boneless chicken thighs work well. Reduce cooking time to 45-60 minutes since chicken cooks faster. The flavor will be lighter but still delicious with the chiles and spices.
How do I make it less spicy?
Remove all seeds and membranes from the chiles before dicing. For milder heat, use only 1 cup of green chiles and add a 1/2 cup of diced mild poblano peppers.
Can I make this in a slow cooker?
Brown the pork first, then combine all ingredients in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until pork is tender.
What’s the best way to store leftovers?
Cool completely, then store in airtight containers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth.
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