Denver-Style Green Chile Pork Stew

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty pork stew featuring roasted green chiles and regional spices, inspired by Colorado’s Southwestern flavors. This American Southwestern-inspired pork recipe, ready in about 90 minutes, pairs Pork shoulder, cubed, Kosher salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Pork shoulder, cubed
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Vegetable oil
• 1 large (about 1 cup) White onion, diced
• 2 cups Roasted Hatch green chiles, chopped
• 3 Garlic cloves, minced
• 4 cups Chicken broth
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 2 cups Diced potatoes

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Instructions

1. Step 1: Season 1.5 lbs cubed pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the pork cubes and brown on all sides for 6-8 minutes, then remove and set aside.
4. Step 4: In the same pot, add 1 large diced white onion and sauté for 4 minutes until translucent.
5. Step 5: Stir in 3 minced garlic cloves, 2 cups chopped roasted Hatch green chiles, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 2 minutes until fragrant.
6. Step 6: Return the pork to the pot along with 4 cups chicken broth and 2 cups diced potatoes.
7. Step 7: Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour until pork is tender and potatoes are cooked through.