📝 About This Recipe
A cornerstone of New Mexican heritage, this Green Chile Stew is a soul-warming celebration of the Hatch Valley harvest. Tender chunks of pork shoulder are slow-simmered with fire-roasted green chiles, waxy potatoes, and aromatic spices to create a broth that is both smoky and bright. It is the ultimate comfort food, striking a perfect balance between a gentle, lingering heat and a savory, rich finish.
🥗 Ingredients
The Meat and Aromatics
- 2.5 pounds Pork Shoulder (Boston Butt) (trimmed of excess fat and cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil (or lard for a more traditional flavor)
- 1 large Yellow Onion (diced)
- 4-6 cloves Garlic (minced)
The Chile and Broth
- 2 cups Roasted Green Chiles (chopped; preferably Hatch (Mild, Medium, or Hot depending on preference))
- 4-5 cups Chicken Stock (low sodium)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 14.5 ounces Fire-Roasted Diced Tomatoes (1 can, optional for color and acidity)
Spices and Thickener
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 teaspoon Ground Cumin
- 3 tablespoons All-Purpose Flour (to thicken the base)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Lime (cut into wedges)
- 3 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Pat the pork cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat until shimmering. Working in batches to avoid crowding, brown the pork on all sides until a golden-brown crust forms (about 5-7 minutes per batch). Remove pork and set aside.
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3
Reduce the heat to medium. In the same pot, add the diced onion, scraping up the brown bits (fond) from the bottom. Sauté for 5 minutes until translucent and soft.
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4
Add the minced garlic, cumin, and Mexican oregano. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic.
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5
Sprinkle the flour over the onion mixture and stir constantly for 2 minutes. This creates a light roux that will give the stew a velvety body.
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6
Slowly pour in 1 cup of the chicken stock while whisking or stirring vigorously to incorporate the flour without forming lumps.
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7
Add the remaining stock, the browned pork (and any juices), the chopped green chiles, and the diced tomatoes (if using).
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 45 minutes.
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9
Stir in the cubed potatoes. Continue to simmer, partially covered, for another 30-40 minutes, or until the pork is fork-tender and the potatoes are soft but not falling apart.
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10
Taste the broth. Adjust the seasoning with more salt or a pinch of sugar if the chiles are particularly acidic. If the stew is too thick, add a splash more stock.
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11
Turn off the heat and let the stew sit for 10 minutes before serving. This allows the flavors to settle and the fats to reabsorb.
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12
Ladle into deep bowls and garnish with fresh cilantro, sliced radishes, and a squeeze of lime.
💡 Chef's Tips
For the most authentic flavor, use frozen or fresh roasted Hatch green chiles rather than canned; the smoky char is essential. If you prefer a thicker stew, mash a few of the cooked potato cubes against the side of the pot and stir them back in. Don't rush the browning of the meat; that caramelization is where the deep 'umami' base of the stew comes from. If the stew is too spicy, add a dollop of sour cream or Greek yogurt to your bowl to mellow the heat. This dish is even better the next day, as the chiles continue to infuse the pork and potatoes overnight.
🍽️ Serving Suggestions
Warm flour tortillas or crusty sopaipillas with honey are the traditional choice for dipping. A side of Mexican red rice or simple steamed white rice helps soak up the flavorful broth. Pair with a crisp, cold Mexican lager or a refreshing Hibiscus (Jamaica) iced tea. A simple avocado salad with a light vinaigrette provides a cooling contrast to the spicy stew.