New Mexico Green Chile Stew

Absolutely! Here’s a traditional and flavorful New Mexico Green Chile Stew recipe — a regional favorite that showcases the bold, earthy flavor of roasted Hatch green chiles, tender pork, and hearty potatoes. It’s simple but incredibly satisfying.

🌶️ New Mexico Green Chile Stew

🌄 What Makes It Special?

• Hatch green chiles (roasted!) are the star — smoky, spicy, and uniquely New Mexican.

• Traditionally made with pork, potatoes, and onions, simmered into a rich, thick stew.

• Best served with warm flour tortillas or fry bread.

📝 Ingredients (Serves 6–8):

• 2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes

• Salt & pepper, to taste

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 4 cups roasted, peeled, chopped Hatch green chiles (mild to hot, to taste)
  Can sub with canned green chiles in a pinch (two 7 oz cans), but fresh/roasted is ideal

• 1½ lbs potatoes, peeled and diced (Yukon Gold or russet)

• 4 cups chicken broth (or water with bouillon)

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• Optional: 1 tomato (chopped), or 1/2 cup crushed tomato (adds slight acidity)

• Optional garnish: chopped cilantro, lime wedges

👩‍🍳 Instructions:

1. Brown the pork:

   • Season pork with salt and pepper.

   • In a large Dutch oven or pot, heat oil over medium-high.

   • Brown pork in batches until well-seared (don’t overcrowd).

   • Set pork aside.

2. Sauté aromatics:

   • In the same pot, add onion and sauté until softened (5 min).

   • Add garlic and cook 1 more minute, until fragrant.

3. Deglaze and simmer:

   • Add green chiles and stir to coat.

   • Return pork to the pot.

   • Add potatoes, broth, cumin, and oregano.

   • Optional: Stir in chopped tomato for a bit of brightness.

4. Cook:

   • Bring to a boil, then reduce to a simmer.

   • Cover and cook for 1 to 1½ hours, stirring occasionally, until pork is tender and potatoes are soft.

5. Taste and finish:

   • Taste for salt and adjust.

   • Optional: Use a spoon to mash a few potatoes in the pot to thicken the stew.

6. Serve:

   • Ladle into bowls.

   • Serve with warm tortillas or fry bread, and garnish with lime and cilantro if desired.

🔥 Tips:

• Roasting your own green chiles? Broil them until blackened, then place in a covered bowl or bag to steam for 10 minutes. Peel off skins and chop.

• Want it thicker? Add a little masa harina (corn flour) or mash more potatoes.

• You can swap pork for chicken thighs or beef, but pork is the traditional base.