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Green Chile Stew With Shredded and Potatoes

A comforting Green Chile Stew made with shredded pork, baby potatoes, and mild green chiles in a savory broth. Perfectly tender and full of Southwestern flavor.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 4–5 lb bone-in pork butt roast, trimmed of excess fat and cut into large pieces (save the bone)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil olive or avocado oil also work
  • 1 large onion chopped
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 3 garlic cloves minced
  • 3 cups chicken stock
  • 1 28 oz can green enchilada sauce (or homemade equivalent)
  • 1 pound new baby potatoes halved
  • 1 4 oz can diced mild green chiles
  • 2 15 oz cans white hominy, drained and rinsed
  • 1 bunch fresh cilantro chopped
  • Juice of 1 lime or to taste

Method
 

  1. Preheat oven to 300°F (150°C).
Sear aromatics and pork:
  1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add chopped onion with ½ teaspoon salt and pepper; cook 5 minutes until softened. Stir in garlic and oregano for 30–60 seconds until fragrant. Add the pork pieces and bone, browning on all sides until no longer pink.
Build the stew base:
  1. Pour in the chicken stock and green enchilada sauce. Scrape up any browned bits from the bottom of the pot. Stir in potatoes.
Slow cook:
  1. Cover tightly with a lid and transfer to the oven. Bake for about 2 hours, or until the pork is tender and shreds easily with a fork.
Shred and simmer:
  1. Remove the pot from the oven. Take out the pork pieces and shred using two forks, discarding the bone. Return shredded pork to the pot along with hominy and green chiles. Simmer uncovered over medium heat for 10–15 minutes to meld flavors and slightly thicken.
Finish and serve:
  1. Stir in chopped cilantro and lime juice. Adjust seasoning with additional salt and pepper. Serve warm with tortillas, crusty bread, or rice.

Notes

Choose the right cut: Pork butt or shoulder delivers rich flavor and shreds perfectly after slow cooking.
Sear for depth: Browning the meat and onions before simmering adds layers of flavor that define the stew.
Don’t skip deglazing: Scrape up every browned bit from the pot—those caramelized bits enrich the broth.
Finish fresh: Add cilantro and lime at the end to brighten the stew and balance its richness.
For thicker stew: Simmer uncovered for a few extra minutes to reduce the broth slightly.