Fire Roasted Green Chile

6 servings
1 hr 30 min

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.

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!

A white bowl filled with fire roasted green chile.

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.

Ingredients Notes

Fire roasted green chile peppers.

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

Cooking Equipment

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
Two bowls of green chile surrounded by tortilla chips and cut limes.

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.

If you enjoy this recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ to leave a rating! It helps us so much, and we love reading your comments, too!

P.S. If you love Mexican food like our family does, you might also enjoy this easy Mexican carnitas recipe.

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A bowl of green chili pork stew and a pile of fire roasted green chile peppers.

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.

Fire Roasted Green Chile
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 80 Minutes Total time: 1 hr 30 min
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  • 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.
  • To store: Let the green chili cool for about 1 hour at room temperature before storing it. Use an airtight container or resealable plastic bags specifically designed for food storage. Refrigerate for up to 3-4 days.
  • To freeze: Make sure the stew is completely cooled before transferring to an airtight container or freezer bags. Green chili pork stew can be stored in the freezer for 2 to 3 months.
  • To thaw: When you’re ready to enjoy the stew, thaw it in the refrigerator overnight.
  • To reheat: Transfer the green chili to a saucepan, and heat it on the stovetop over low to medium heat until hot and bubbling, stirring occasionally to ensure even heating.
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