Green Chile Stew With Pork

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“I first tried this dish at a potluck brunch at work. When I asked for the recipe, I thought, no way! Using soup to make a version of Denver green chile? I have made the "mean green" several different ways over the years so I thought I would add one more method to my cookbook. It is extra flavorful if you use the chiles from the fall harvest but no need, canned works fine also. You can leave out the tomatoes and make it New Mexico style or add them for Denver green. Make it in the morning, done by kickoff. Enjoy!”
6hrs 40mins

Ingredients Nutrition

  • 2 lbs pork, diced
  • 8 -10 chili peppers, chopped
  • 1 (10 1/2 ounce) can cream of celery soup or 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 -2 garlic clove, crushed
  • 12 teaspoon chili powder
  • 12 teaspoon cumin
  • 12 teaspoon garlic salt
  • 1 tablespoon canola oil
  • salt and pepper
  • 1 (14 ounce) can stewed tomatoes (optional)


  1. Brown pork in pan with the oil and garlic salt.
  2. In crock pot, add all other ingredients including the browned pork.
  3. Stir all together and cook on low for 6-8 hours.
  4. Add no water. The water will come from the lid in the form of condensation.

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