Here’s a bold, smoky, and satisfying Hatch Green Chile Stew — a beloved New Mexico classic that showcases the earthy heat of roasted Hatch chiles. Perfect for fall, winter, or anytime you’re craving Southwestern comfort in a bowl.
🌶️ Hatch Green Chile Stew
🕒 Prep Time: 20 minutes
⏳ Cook Time: 1½ to 2 hours
🍽️ Serves: 6–8
🥩 Ingredients:
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2 lbs pork shoulder or pork loin, cut into ½–1 inch cubes
(or sub with beef or chicken if preferred) -
1 tbsp oil (vegetable or olive oil)
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1 medium onion, diced
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3–4 cloves garlic, minced
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4–5 roasted Hatch green chiles, peeled, seeded & chopped
(or about 1½ cups frozen or jarred roasted Hatch chiles) -
3 medium potatoes, peeled and cubed
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1 can (14.5 oz) diced tomatoes (optional for a slight red tint)
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4 cups chicken broth (or beef broth if using beef)
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1 tsp ground cumin
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½ tsp dried oregano
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Salt and pepper, to taste
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Optional: pinch of crushed red pepper or cayenne for heat
👩🍳 Instructions:
1. Brown the Meat
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Heat oil in a large Dutch oven or pot over medium-high heat.
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Season pork with salt and pepper.
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Brown in batches (don’t crowd the pot), then set aside.
2. Sauté Aromatics
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In the same pot, reduce heat to medium.
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Add onion and sauté 5–6 minutes until softened.
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Add garlic and cook for 30 seconds.
3. Deglaze & Simmer
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Return pork to the pot.
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Add chopped green chiles, potatoes, diced tomatoes (if using), cumin, and oregano.
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Pour in the broth and stir to combine.
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Bring to a boil, then reduce to a low simmer.
4. Slow Cook
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Simmer uncovered for 1½ to 2 hours, stirring occasionally.
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Stew is ready when the pork is tender and the potatoes are cooked through.
5. Adjust & Serve
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Taste and adjust salt, pepper, or spice level.
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Garnish with fresh cilantro or chopped green onions, if desired.
🫓 Serving Suggestions:
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Warm flour tortillas or cornbread
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Over rice or with beans
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Topped with shredded cheese or sour cream (for a richer version)
🔄 Variations:
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Use ground pork or beef for a quicker version.
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Add corn or hominy for more texture.
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Make it vegetarian: Use beans, corn, and squash with veggie broth.