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Santa Fe Green Chile Stew

Course Soup


  • 1 pound pork, pre-cooked and shredded OR raw and cut into ½ inch pieces
  • ¼ cup flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • Fat drizzle olive oil
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (7 oz.) green chiles
  • 1 jar (24-28 oz.) salsa verde
  • 4 cups chicken stock
  • 4 cups potatoes, largely diced
  • salt and pepper to taste


  • If using raw pork, cut into ½ inch pieces. In a small bowl, coat in flour, kosher salt, and pepper mixture. Add fat drizzle of olive oil to the bottom of a large soup pot or dutch oven, and sear pork until brown on all sides. Remove from the pot.
  • Add another fat drizzle of olive oil. Over medium heat, cook the garlic until fragrant, then add the diced onion and cook until soft and translucent.
  • Add your pork (either pre-cooked and shredded or seared as above), chicken stock, green chiles, salsa verde, and potatoes. Bring to a boil, then turn the heat down to low, cover, and let simmer for 2-3 hours until thick and flavorful.