Green Chile Stew
Tender chunks of pork and soft potatoes simmered in a smoky, spicy broth made from roasted Hatch green chiles. This iconic New Mexico dish is the ultimate comfort food, perfect for a chilly evening.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.Prepare and Brown the Pork
- b.Pat the pork cubes dry with paper towels. In a medium bowl, toss the pork with 1 tsp salt, 0.5 tsp black pepper, and the optional 2 tbsp of flour until evenly coated.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- d.Working in two batches to avoid overcrowding, add the pork to the pot in a single layer. Brown on all sides, about 5-7 minutes per batch.
- e.Use a slotted spoon to transfer the browned pork to a clean plate and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion to the same pot, using the moisture from the onion to scrape up any browned bits (fond) from the bottom.
- c.Cook for 5-6 minutes, stirring occasionally, until the onion has softened and become translucent.
- d.Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 3
Step 3
- a.Build the Stew and Simmer
- b.Return the browned pork and any accumulated juices to the pot.
- c.Add the chopped green chiles, chicken broth, ground cumin, Mexican oregano, and the remaining 0.5 tsp of salt. Stir well to combine.
- d.Increase the heat to bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes. This initial simmer tenderizes the pork.
- 4
Step 4
- a.Add Potatoes and Finish Cooking
- b.Uncover the pot and add the cubed potatoes. Stir them into the stew.
- c.Replace the cover and continue to simmer for another 25-30 minutes, or until the potatoes are fork-tender and the pork is very tender and easily pulls apart.
- 5
Step 5
- a.Rest and Serve
- b.Remove the pot from the heat and let the stew rest for 5-10 minutes. This allows the flavors to meld further.
- c.Taste and adjust seasoning with more salt if needed.
- d.Ladle the hot stew into bowls, garnish generously with fresh cilantro, and serve immediately with warm flour tortillas on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fire-roasted Hatch green chiles from New Mexico. They are available frozen or canned in many stores.
- 2Don't skip browning the pork. This step, called the Maillard reaction, creates a deep, savory flavor base that is essential for a rich stew.
- 3The heat level comes from the chiles. For a milder stew, ensure all seeds and veins are removed. For more heat, leave some in or use a hotter variety of chile.
- 4Like many stews, this dish tastes even better the next day as the flavors have more time to meld together in the refrigerator.
- 5To thicken the stew without flour, you can mash a few of the cooked potato cubes against the side of the pot and stir them back into the broth.
- 6Serve with toppings like shredded cheddar or Monterey Jack cheese, a dollop of sour cream, or a squeeze of lime juice.
Adapt it for your goals.
Vegetarian Green Chile Stew
Replace the pork with 2 cans (15 oz each) of pinto or cannellini beans, rinsed and drained. Use vegetable broth instead of chicken broth. Add the beans along with the potatoes in Step 4.
Green Chile Chicken StewGreen Chile Chicken Stew
Substitute the pork shoulder with 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces. Reduce the initial simmering time in Step 3 to 30 minutes.
With TomatoesWith Tomatoes
For a slightly richer, redder broth, add one 14.5-ounce can of diced tomatoes (undrained) along with the chicken broth in Step 3.
Slow Cooker MethodSlow Cooker Method
Brown the pork and sauté the aromatics on the stovetop as directed. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last 1-2 hours of cooking.
Why this is on our healthy list.
Rich in Protein
The pork shoulder provides a substantial amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
Excellent Source of Vitamin C
Green chiles are packed with Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and aids in iron absorption.
Contains Capsaicin
The capsaicin in green chiles, which gives them their heat, has been linked to several health benefits, including a temporary boost in metabolism and anti-inflammatory properties.
Provides Potassium
Potatoes are a good source of potassium, an important electrolyte that helps regulate fluid balance, nerve signals, and blood pressure.
Frequently asked questions
Authentic New Mexico Green Chile Stew is made with Hatch green chiles, which are prized for their unique, smoky, and earthy flavor. If you can't find them, Anaheim or Poblano peppers are good substitutes, though the flavor will be slightly different.