Description
This Authentic New Mexico Green Chile Stew is a hearty and flavorful dish featuring roasted Hatch green chiles, tender pork shoulder, and a rich, spicy broth simmered with aromatic spices, potatoes, and tomatoes. Perfect for warming up on cooler days, this stew balances smoky heat and savory comfort in every bowl.
Ingredients
Scale
Green Chiles
- 12 Hatch green chiles or Anaheim chiles if Hatch is unavailable
Meat and Aromatics
- 2 lbs pork shoulder, cubed
- 2 tablespoons vegetable oil
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 1–2 jalapeños, diced (optional, for extra heat if using Anaheim chiles)
Liquids and Spices
- 6 cups chicken broth
- 6 ounces beer (optional, adds depth)
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 bay leaves
- ½ teaspoon cumin
Vegetables and Thickener
- 1 10-ounce can diced tomatoes
- 3 large potatoes, diced into ½-inch pieces
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Roast the Green Chiles: Preheat your oven to broil. Arrange the green chiles on a baking sheet and broil them, turning frequently, until the skins are evenly charred but not burnt. After roasting, cover the chiles with a dish towel and let them steam for 10 minutes to loosen the skin for easier peeling.
- Brown the Pork and Aromatics: While the chiles rest, heat vegetable oil in a large pot over medium-high heat. Season the cubed pork shoulder with salt and pepper. Add the pork to the pot along with the finely chopped onions and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the pork begins to brown and the onions become translucent.
- Build the Broth: Add the diced jalapeños (if using), chicken broth, half of the beer, oregano, additional salt and pepper, bay leaves, and cumin to the pot. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer gently for 1 hour to develop flavor and tenderize the pork.
- Peel and Chop the Chiles: Once the chiles have steamed and cooled slightly, peel off the charred skins and remove the stems. Decide on your preferred heat level by keeping or removing the seeds, then chop the chiles. Add the chopped chiles to the pot and stir well to incorporate them into the stew.
- Add Tomatoes and Potatoes: After simmering the stew with chiles for 30 minutes, add the canned diced tomatoes and diced potatoes. If the broth appears too thick, add up to one cup of hot water to achieve your desired soupy consistency. Continue cooking until the potatoes are tender, typically 20 to 25 minutes.
- Thicken the Stew: In a small skillet, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly, to create a roux. Whisk this roux into the stew gradually to slightly thicken the broth, enhancing its richness and texture.
- Serve and Enjoy: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt or pepper if needed. Ladle the stew into bowls and serve it steaming hot, accompanied by warm flour tortillas, corn tortillas, or cornbread for an authentic New Mexican meal.
Notes
- Roasting the chiles under the broiler creates an authentic smoky flavor essential for this stew.
- Using Hatch green chiles imparts traditional flavor, but Anaheim chiles can be substituted if Hatch are not available.
- Adjust the number of jalapeños or keeping chile seeds based on your heat preference.
- Including beer is optional but adds a subtle depth to the broth.
- The roux thickens the stew gently without overwhelming its broth-like consistency.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: New Mexican
Keywords: Green chile stew, New Mexican stew, Pork stew, Hatch chiles, Southwestern cuisine, Comfort food
