This New Mexico Green Chile Stew is a soul-warming dish that captures the bold, smoky flavors of the Southwest. Tender chunks of pork simmer slowly with roasted Hatch green chiles, potatoes, onions, and garlic in a rich, savory broth. The result? A hearty, slightly spicy stew that’s perfect for chilly evenings, family dinners, or whenever you crave authentic New Mexican comfort food.
Who Is This Recipe For?
This recipe is for anyone who loves bold, Southwestern flavors and cozy, one-pot meals. Whether you’re a fan of traditional Hatch chile dishes or just looking for a hearty new stew recipe, this dish is sure to satisfy.
Why You’ll Love It
- Packed with authentic New Mexican flavor from roasted Hatch green chiles.
- One-pot meal that’s hearty, filling, and full of spice.
- Perfect for meal prep—flavors get even better the next day!
- Naturally gluten-free and easy to adapt for different spice levels.
Ingredients
- 2 lbs pork shoulder or pork stew meat, cut into cubes
- 2 tbsp vegetable oil or lard
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 ½ cups roasted Hatch green chiles, chopped (mild or hot)
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Fresh cilantro or green onions, for garnish
- Lime wedges, for serving
Step-by-Step Instructions
- Brown the pork
- In a large pot or Dutch oven, heat oil over medium-high heat. Add pork cubes and brown on all sides. Remove and set aside.
- Sauté the aromatics
- In the same pot, add onion and garlic. Sauté until fragrant and translucent.
- Build the stew base
- Return pork to the pot. Add Hatch green chiles, potatoes, broth, tomatoes (if using), cumin, oregano, salt, and pepper. Stir to combine.
- Simmer until tender
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, until pork is tender and potatoes are cooked through.
- Finish and serve
- Taste and adjust seasoning. Garnish with cilantro or green onions. Serve hot with warm tortillas or crusty bread.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife & cutting board
- Ladle
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months—it reheats beautifully.
- Reheat on the stovetop for best flavor and texture.
FAQ
Q: Can I make it with beef or chicken instead of pork?
Yes—this stew works wonderfully with beef chunks or shredded chicken.
Q: How spicy is it?
That depends on your chiles! Hatch chiles come in mild, medium, and hot varieties—choose your favorite.
Q: Can I make it in a slow cooker?
Absolutely—combine all ingredients and cook on LOW for 6–8 hours or HIGH for 4 hours.
Conclusion
This New Mexico Green Chile Stew is hearty, spicy, and bursting with authentic Southwestern flavor. Every spoonful delivers tender pork, creamy potatoes, and the unmistakable heat of Hatch green chiles. It’s a comfort food classic that brings the taste of New Mexico right to your kitchen.
Enjoy !!
