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Printable recipe below! If you're looking for a hearty stew to take off the winter chill, you'll love this green chile stew with authentic chile flavors mixed with pork!
Used in this video:
Mesquite wood spatula: https://www.kentrollins.com/shop
Cowboy Hash Knife: https://www.kentrollins.com/shop
Cowboy Calendar: https://www.kentrollins.com/shop
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
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Printable Recipe:
Pork stew: https://kentrollins.com/blogs/pork/green-chile-pork-stew-1
Smoked Pork Video: https://youtu.be/AN1X8mj0AB8?si=HdwslcoGupgtWpbm
Smoked Pork Recipe: https://kentrollins.com/blogs/pork/bbq-pulled-pork-sandwiches
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0:00
When it's cold enough to freeze your
0:01
mustache, I got the perfect stew to thaw
0:04
them cowboys out.
0:27
Hey, welcome into camp. And it might
0:30
look a little different. It might Good
0:31
Lord blessed us with some snow. We had
0:33
about 10 or 11 ines the other day and
0:35
woo it was nice. Now it's getting a
0:37
little slushy. But you know what mud
0:39
makes? Mud makes things grow. But when
0:42
it freeze at night and it thaw out then
0:44
it freeze, it just does so much better.
0:46
And it is a perfect day for what a cold
0:49
weather recipe it is. And be sure and
0:51
give this video a like and make sure
0:53
you're subscribed because a lot of
0:54
people say, "Hey, I was unsubscribed."
0:57
Check the little deal. make sure you
0:59
are. But what could you ask for on a
1:00
better day like this than green chili
1:02
pork stew? But the thing I think that
1:04
really makes this, sure, there's two
1:06
stars to the show. Really, three is the
1:08
pork is the chilies that are in there
1:11
because they're charred and roasted, but
1:13
also the tomtillos. So many people leave
1:16
that ingredient out. When you can char
1:18
them totmatillos and then bring them
1:19
back into it, blend it all together,
1:21
that sauce that's in there with that
1:23
pork, it just makes you want to slap
1:25
your mama upside the head with your
1:26
tongue because you know it's so good and
1:27
you wondering why you didn't have it
1:29
before now. So, if y'all are ready to
1:31
take a big old bite out of the
1:32
Southwest, join me.
1:38
And we're talking about flavor. I'm
1:40
talking about some of the best peppers
1:42
in the world. Pablano pepper. Got a
1:45
white onion. Now, I had an old Mexican
1:48
man that used to be out there with me in
1:50
Hila, and I'd grab a yellow onion if I
1:52
was making like enchiladas or something.
1:54
He said, "Never do that. It's always a
1:56
white onion in Mexican food." So, I need
1:59
y'all to leave me a comment down there,
2:01
too. A lot of y'all out there are better
2:02
cooks than me, cooked old traditional
2:05
Mexican dishes. Give me a comment and
2:07
say, "Hey, that's right. We're going to
2:08
use a white onion." What do we got?
2:11
Tomatillos. I think a secret ingredients
2:13
that so many people leave out at times.
2:15
Now, I like to heat mine up a little,
2:17
too. Two jalapenos. And if you want more
2:20
than that, get you a chili dear ball or
2:23
maybe even some serranos and put in
2:25
there some green chilies from the Hatch
2:27
Country and garlic. Little seasoning,
2:30
broth, meat. Get you a tortilla and
2:33
let's go to town. But they ain't going
2:34
to do nothing just sitting here. So, I'm
2:36
going to meet y'all over at the fire.
2:37
We're going to throw them on there and
2:38
get to roasting.
3:05
This is a fell that come into camp
3:08
today. Well, he was out here when I got
3:10
here and uh he was wanting to help me
3:12
cook. He said that he come from way up
3:16
north of the Arctic Circle and me and
3:18
him was Ken in some way. So,
3:20
I mean, the mustache is pretty close.
3:22
Yeah. I mean, he was a lot bigger guy
3:24
when he left up there, but he come down
3:26
here. He thought out just a little, but
3:28
he's had a long journey. I'm going to
3:29
give him some of this green chili pork
3:31
stew today cuz it'll warm him up, might
3:33
even melt his heart.
3:45
We got them all roasted. We did. Now,
3:47
the peppers will end up taking the skin
3:50
off them. The tomatillos, I want that
3:51
char to be on there. It's just going to
3:53
give me more flavor. But you've seen the
3:55
snowman participated in this. He gave me
3:56
a little snow. Put these in here, cover
3:58
them, just let them steam for a little
4:00
bit. Also do this. Put them in a Walmart
4:03
plastic sack. Sprit you some water in
4:05
there. tie it up, throw them over to the
4:06
side, let them sit 10 or 15 minutes.
4:08
They peel so much easier. But that's
4:11
where all this flavor is coming about.
4:13
And then we're going to throw it in the
4:14
blender, add a little chicken broth, and
4:16
get after it.
4:34
So, can you take the heat or not? We
4:37
leave the seeds in or take them out. One
4:39
of them come out, one of them staying
4:41
in.
4:52
Well, due to the magic of TV and three
4:54
little squirrels and a chipmunk and a
4:56
goat up front running a little fan, we
4:58
got us a blender in camp. But first, we
5:01
got to have a little chicken broth in
5:02
there. And we're just going to say about
5:06
I'd say that much. In go the garlic
5:10
and everything that we roasted.
5:13
All the flavor, all the magic happens
5:16
right here. Don't get no better than
5:18
this.
5:20
The first time I ever had this when I
5:21
was guiding Elk Hunters and we stopped
5:23
at a little place and I got me some of
5:25
this. The chilies or the onion or the
5:28
garlic, none of it was run through a
5:29
blender. It was all just chopped and
5:31
mashed and chopped and mashed and
5:32
chopped and mashed to where it sort of
5:33
like a puree. It wasn't blended at all
5:36
and then they put it in there. But I
5:37
have had it to where everything is just
5:39
diced up and you just throw it in the
5:40
pot. I like it blended cuz I think it
5:42
makes it a little smoother.
6:09
bacon. Got to have it. It's called green
6:12
chili pork stew. Got to have some more
6:14
pork than just the pork butt that we're
6:16
going to put in here. Bacon's going to
6:17
bring about some more flavor, but I need
6:19
to live have a little of that rendered
6:21
down bacon grease in there that goes in
6:23
there with it. Don't tell me that you
6:25
ain't never heard of this cuz I know you
6:26
have. It'll make you ride that pony
6:28
faster. Yes, sir. So, skillet is hot.
6:32
Bacon is chopped up. There's two dishes
6:35
that I love more than anything this time
6:36
of year. One of them is green chili pork
6:39
stew. The oven is chili Colorado. If
6:41
y'all hadn't checked that video out, be
6:43
sure you do because we cooked it in a
6:46
blizzard.
6:54
Long before it became a regional staple,
6:57
this stew grew out of the Spanish
6:59
colonial kitchens of the Southwest,
7:01
where cooks had to feed families, ranch
7:03
hands, and travelers with limited
7:05
ingredients. What they have on hand that
7:07
was chilies, pork, onions, and thyme.
7:10
Pigs were one of the most practical
7:12
animals for frontier living. They
7:13
required little land, could be fed
7:15
scraps, and nearly every part could be
7:18
used. Green chilies were just as
7:20
important. They thrived in the high
7:21
desert climate, were harvested in the
7:23
late summer and preserved through
7:25
roasting, drying, or freezing. Long
7:27
before refrigeration, once winter hit,
7:30
those chilies became the backbone of
7:32
cold weather meals. Unlike red chili
7:34
dishes, which often relied on dried pods
7:36
and longer cooking sauces, green chili
7:39
stew was faster, brighter, and built for
7:41
the season right after harvest. It was
7:43
common to cook in large pots outdoors,
7:45
letting them simmer while the other work
7:47
was being done, ranching, rail work, or
7:50
household chores. Over time, green chili
7:53
pork stew became deeply tied to New
7:55
Mexico, especially around the Hatch
7:57
Valley area, where the soil, the
7:59
altitude, and the climate produced
8:00
chilies with a distinct balance of heat
8:03
and sweetness. There was never one
8:05
correct version because the stew was
8:06
never about precision. It was about
8:08
feeding people well, keeping them warm,
8:10
and using what you had on hand. The stew
8:12
crosses cultures blending Spanish,
8:15
Mexican, native, and Anglo influences
8:17
into something practical, filling, and
8:20
unmistakably southwestern. How about a
8:23
tortilla? Big mate says, "That is not
8:26
beef. It is not pork. It is just a
8:28
tortilla." Duke says, "It's all right.
8:30
They're soft and easy to chew. Since
8:32
you're a big dog, Cletus, you're going
8:33
to get a whole one." There you go,
8:35
buddy. And we have no idea where Satie
8:38
is.
8:38
No, Satie's behind you.
8:40
Oh, Luke. blue. There you go.
8:55
Green chili is the star of this meal,
8:58
but the best supporting actor that's
9:00
going in there with it, the pork butt,
9:02
pork shoulder, whatever you want to call
9:04
it, it's the same thing. Now, today,
9:06
which I really last night, I cook mine
9:09
in a crock pot, but I'll tell you a
9:11
little secret. I like to put them out
9:12
there on the smoker for just a little
9:14
while, let them smoke, then bring them
9:15
in there in the crock pot and just let
9:16
them cook all night. And I ain't running
9:18
outside in the snow to see what the
9:19
smoker temp was. But if you're going to
9:21
do these, I always like to season the
9:23
pork butt ahead of time. Just set it
9:25
down on the table, take a knife, score
9:27
the fat part, the fatty side of it, just
9:30
score it, and then turn it over. Season
9:32
it really well. But you do you do you
9:34
need a binder? You people out there
9:36
that's cooking a lot of pork butt,
9:37
here's another question for you. Do you
9:39
use a binder on your pork butt? If you
9:41
do, try our green chili sweet and spicy
9:44
mustard because it goes really well. But
9:46
I like to coat it all, season it about
9:48
12 hours before I ever get ready to cook
9:50
it. It just brings out more flavor. Slow
9:53
cook is always best. Now, if you're
9:56
going to just take the whole pork butt
9:58
to the smoker, preheat that thing to
9:59
about 270°.
10:01
And depends on what country you're in.
10:04
If you're cooking, if you like to use a
10:06
hickory with it, you can. I like to pair
10:08
mine with a little bit of oak, little
10:10
bit of cherry or apple because I just
10:12
think it brings out so much more flavor.
10:14
But I'm going to let it cook, let it be
10:16
smoking for probably about an hour. Let
10:18
all that smoke get in there and
10:19
penetrate. Then I like to wrap them or
10:21
either put them in a foil pan, cover
10:23
them right there because then I get them
10:25
drippings. I get that broth that's
10:26
really good and it goes so well in so
10:29
many things. Now, if y'all are
10:30
interested in smoking it, we've got a
10:32
whole video to show you how. The link
10:34
will be down there below. Click on the
10:36
video, watch it, but just make sure you
10:38
get it good, done, and tender. Well,
10:41
let's see how tender it got. Mage. Now,
10:44
chop it, shred it, whatever you want. I
10:46
don't care. But I like the way that's
10:48
sort of falling apart right there.
10:52
And I try to use four to five pounds
10:55
because a pork butt when you get it
10:57
weighing seven or eight, it's going to
10:58
shrink. So whatever you want to put in
11:00
there, you do it. Now I have known
11:03
people to change this up and call it
11:04
green chili beef stew. And you can use
11:07
chopped brisket, something like that
11:09
works just as well.
11:15
Time to go to pot with it. ideas. Now,
11:18
I'm one of these people, and y'all know
11:20
it because y'all seen it for a long,
11:22
many years. If you're going to have
11:24
something and meat is involved, you
11:26
don't script on the meat. It's called
11:28
green chili pork stew for a reason. Not
11:30
just to taste the pork. I want a three
11:32
or four bites and every spoonful. Is a
11:34
pot going to be full? Probably so, but
11:37
that's what it's about. I'll meet y'all
11:39
back over the fire. We're going to let
11:41
it simmer, but before we do that, we'll
11:44
add a little chicken broth.
12:00
Well, on and simmering it is. Now, I put
12:03
a whole box of chicken broth the time
12:05
you count that that was in the blender.
12:07
So, you don't go with your consistency.
12:10
Me, I need a little more. So, you add
12:12
accordingly.
12:14
And if you ever think you need to
12:16
thicken it for this dish and a lot of
12:18
other dishes that have a really a
12:20
Mexican food distinction to them, add
12:23
corn masa. Not flour, not cornstarch,
12:26
but the corn masa, it just makes it go,
12:29
man, you have hit it on the head. Right
12:31
there you have. I like to use our chili
12:33
seasoning. It'll change the color just a
12:36
little, but not much. and our mosquite
12:39
seasoning
12:42
and a little ancho chili powder.
12:46
Give it a good stir cuz we'll taste at
12:49
the end to see what we're lacking.
12:53
But I think really the only thing it's
12:54
lacking is in a bowl with a spoon and a
12:57
flour tortilla.
12:59
We're going to let this simmer over a
13:00
medium low heat for about 45 minutes
13:03
till all them flavors get blended well.
13:05
Every once in a while you go by there
13:07
and stir it. If you need to add some
13:08
more broth, you do so.
13:43
I wish y'all could smell that. Better
13:45
than all that, I wish you was here to
13:46
join me just to taste it because there
13:49
is so much flavor in here and so much
13:52
aroma coming out of this bowl. And while
13:54
y'all wasn't watching a while ago, I
13:55
done had one bite. This stuff here is on
13:58
the money. Solid gold.
14:04
Pork so tender it just melts in your
14:06
mouth.
14:06
You got a little something hanging from
14:08
your mouth there.
14:09
Well, oh, leftover.
14:12
Really, I think when you blend that
14:13
sauce, it's a tomatillos that really are
14:15
the star. But the char is what does it
14:17
brings out so much flavor that you got
14:19
in there. Don't skip any of this because
14:22
you need to make it and it's oh so easy
14:24
and it'll warm you up on the coldest of
14:26
days. Hey, before y'all quit me, I got a
14:28
couple of big announcements I do. Our
14:30
podcast is already out there going and
14:33
y'all can join us every Sunday and watch
14:35
it on our YouTube channel, but also on
14:38
your favorite podcast platform. And
14:40
also, if you need to keep up with your
14:41
dates and make sure you don't miss that
14:43
podcast, get you one of these Kent
14:45
Rollins Cowboy cooking calendars. They
14:47
are out there now full of what? Shen's
14:50
great pictures from different ranches
14:52
we've been on across the United States.
14:54
Don't get no better than that. Oh, and I
14:56
almost forgot one more thing. I'm going
14:58
to be at Layman's there in Kidron, Ohio
15:00
again this April. So, be sure and look
15:02
on the website. Everything will be there
15:04
where you can join us that day. It'll be
15:06
a great time. But it is with pride,
15:08
honor, and privilege that I tip my hat
15:11
to all the servicemen and women and all
15:12
the veterans that have kept that old
15:14
flag of flying over camp. We commend you
15:16
all. We do. Rest of you, get on up in
15:18
here. My feet's cold and wet and I'm
15:21
hungry and I'm tired and I'm f to eat me
15:23
some of this. Give you a big old hug.
15:26
God bless you each and everyone and I'll
15:28
see you down the green chili pork stew
15:30
trail.
15:34
Well, did you enjoy the show? Probably
15:36
the first thing you ever seen. You know,
15:37
I don't know if you got cable up there
15:38
where you're at up there on the North
15:39
Pole, but we're glad you dropped by. You
15:42
come back anytime. Come back this
15:44
summer. Weather's no better.
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