Here’s a bold and flavorful Hatch Green Chile Stew recipe — a New Mexico classic that’s spicy, hearty, and deeply comforting.
🌶️ Hatch Green Chile Stew
📝 Ingredients:
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2 tablespoons oil (vegetable or olive oil)
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2 pounds pork shoulder or stew meat, cut into 1-inch cubes
(or use chicken or beef if preferred) -
Salt & black pepper
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1 medium onion, chopped
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4 cloves garlic, minced
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1.5 cups roasted Hatch green chiles, peeled and chopped
(mild, medium, or hot depending on your preference) -
2 large russet potatoes, peeled and diced
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4 cups chicken or beef broth
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1 teaspoon ground cumin
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Optional: 1 diced tomato or 1/2 cup canned tomatoes
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Optional: Fresh cilantro and lime for garnish
🍲 Instructions:
1. Brown the Meat:
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Season pork with salt and pepper, then brown on all sides (work in batches to avoid crowding).
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Remove meat and set aside.
2. Sauté Aromatics:
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In the same pot, add onion and cook until softened, about 5 minutes.
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Add garlic and cook for 1 minute more.
3. Simmer the Stew:
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Return the browned pork to the pot.
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Stir in chopped green chiles, potatoes, broth, cumin, and tomatoes (if using).
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Bring to a boil, then reduce heat to a simmer.
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Cover and cook for about 1 to 1.5 hours, or until the meat is tender and the potatoes are cooked through.
4. Taste and Serve:
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Taste and adjust seasoning with salt and pepper.
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Serve hot, optionally garnished with fresh cilantro and a squeeze of lime juice.
🧑🍳 Tips:
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Roasting Chiles: If using fresh Hatch chiles, roast them over an open flame or under the broiler until blackened, then peel, seed, and chop.
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Make it heartier: Add corn or pinto beans.
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Spiciness depends on the chiles — use mild or hot Hatch chiles to your taste.