New Mexican Green Chile Stew
A hearty and flavorful stew originating from New Mexico, featuring tender pork, roasted Hatch green chiles, potatoes, and a savory broth. This dish is a staple in New Mexican cuisine, known for its comforting warmth and spicy kick.
🧂 Ingredients
- 2 lbs Pork shoulder(cut into 1-inch cubes)
- 1 lb Hatch green chiles(roasted, peeled, and chopped (fresh or frozen))
- 1 large Yellow onion(chopped)
- 4 cloves Garlic(minced)
- 1.5 lbs Potatoes(Yukon gold or red potatoes, peeled and cut into 1-inch cubes)
- 6 cups Chicken broth
- 14.5 oz Diced tomatoes(undrained)
- 1 tbsp Cumin
- 1 tsp Dried oregano
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, then remove and set aside.
- 2
Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- 3
Stir in the minced garlic, cumin, and oregano, and cook for 1 minute until fragrant.
- 4
Return the pork to the pot. Add the roasted green chiles, chicken broth, and diced tomatoes. Season with salt and pepper.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the pork is tender.
- 6
Add the cubed potatoes to the stew. Cover and continue to simmer for another 30 minutes, or until the potatoes are tender.
- 7
Taste and adjust seasoning as needed. Serve hot.
💡 Tip: For a thicker stew, you can mash some of the potatoes against the side of the pot.
💡 Pro Tips
- ✓Roasting the Hatch chiles is key to developing their flavor. If you can't find fresh Hatch chiles, good quality frozen ones work well.
- ✓Don't rush the simmering process; allowing the pork to become tender is crucial for the stew's texture.
- ✓Adjust the amount of green chiles to control the spice level.
🔄 Variations
- Add hominy for extra texture.
- Substitute chicken or beef for pork.
- For a vegetarian version, omit the pork and use vegetable broth, adding beans or more vegetables.