🌶️ Authentic New Mexico Green Chile Stew
Ingredients:
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2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes
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Salt and pepper to taste
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1–2 tbsp vegetable oil or lard
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1 medium onion, diced
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4 cloves garlic, minced
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3–4 roasted Hatch green chiles, peeled, seeded, and chopped (or more if you like it hot)
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2 large russet potatoes, peeled and diced
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1 (14.5 oz) can diced tomatoes (optional, traditional recipes may or may not include this)
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4 cups chicken broth or water (or combo)
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1 tsp ground cumin
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1 tsp Mexican oregano (optional but traditional)
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Fresh chopped cilantro for garnish (optional)
Instructions:
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Brown the pork:
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Season pork with salt and pepper, then brown in batches to develop a rich sear. Remove and set aside. -
Sauté aromatics:
In the same pot, add onions and cook until soft and translucent (5–7 min). Add garlic and sauté another 1–2 min. -
Deglaze and add ingredients:
Return the pork to the pot. Stir in the green chile, potatoes, tomatoes (if using), broth, cumin, and oregano. -
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until pork is tender and the flavors are blended. Stir occasionally. -
Taste & serve:
Adjust salt, and serve hot. Garnish with cilantro if desired. Great with warm tortillas or fresh bread.
🔥 Notes:
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Green chile heat varies. Add mild and hot chiles to balance flavor.
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Hatch chiles are best when roasted. You can roast fresh ones over an open flame or buy them pre-roasted and frozen (often found in Southwest grocery stores).
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Leftovers are even better the next day!
Would you like a crockpot version or a beef variation?