Cooking time, about 20 minutes, serves 16.  Green chile stew recipe that I adopted for the Jamaicans at our polo club who always tease me for bringing everything smothered with New Mexico green chiles, so I adapted a Colorado green chile recipe to give it more of a Caribbean flair.


  • 1 ½ pounds lean pork (loin roast) cut into 1 ½” cubes
  • 1 onion chopped
  • 4-5 sliced garlic cloves
  • 1 quart beef broth
  • 6 or more Hatch, New Mexico green chilies -roasted, peeled and roughly chopped
  • 1 large can of sweet potatoes, drained and cut into pieces same size as pork
  • 1 16 oz. can of pineapples, chunked and drained
  • 1 16 oz. can of creamed corn
  • salt to taste


In large heavy bottomed stockpot, brown the pork well in olive or vegetable oil. You want brown bits to stick to the pan, but don’t let it burn.  Season with berbere, Jamaican jerk seasoning, or other spice of your choice.
When pork well browned, add the garlic for 1 minute and then deglaze pot with chicken broth or wine, if you have some on hand.
Add all remaining ingredients with broth.
Add salt to taste. If you have kids, you can wait and add the green chile as a side, so each can do their own level of heat, but it can be pretty spicy as there is also a lot of sweetness from the sweet potatoes and pineapple, so I tend to add more green chile on this recipe than most others.
Tastes even better the second day after the flavors meld.