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This Traditional Green Chile Stew is a hearty, comforting dish straight from the heart of New Mexico. Made with tender chunks of pork, fire-roasted green chiles, potatoes, and a savory broth, this stew was a staple in many grandmas’ kitchens—especially during cold months or family gatherings. It’s simple, flavorful, and deeply nourishing.
⏱️ Prep Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6
🍳 Equipment:
- Large heavy-bottomed pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Slotted spoon
📝 Ingredients:
- 2 tablespoons lard or vegetable oil
- 2 pounds pork shoulder or pork stew meat, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano (preferably Mexican oregano)
- 3 cups roasted, peeled, chopped New Mexico green chiles (mild to hot, depending on preference)
- 4 cups chicken or beef broth
- 2 large russet potatoes, peeled and diced
- Optional: 1 small tomato, chopped (adds subtle sweetness)
- Optional garnish: Chopped cilantro, lime wedges, warm tortillas
🧾 Ingredient Notes:
- Green Chiles: Use Hatch green chiles if possible—fresh-roasted or frozen. Canned can be substituted if needed.
- Pork Shoulder: Fatty cuts add richness and depth. Trim excess fat, but don’t remove it all.
- Broth: Chicken is traditional, but beef broth adds extra depth.
- Potatoes: Russet or Yukon Gold both work well for creaminess.
👩🍳 Instructions:
- Brown the Pork:
- Heat lard/oil in a large pot over medium-high heat. Add pork in batches and brown on all sides (do not overcrowd the pan). Remove and set aside.
- Sauté Aromatics:
- In the same pot, add onion and cook for 4-5 minutes until soft. Add garlic and sauté 1 minute more.
- Spice It Up:
- Return pork to the pot. Stir in salt, pepper, cumin, and oregano. Let spices toast for 1 minute.
- Add Chiles and Broth:
- Add chopped green chiles, broth, and tomato (if using). Bring to a simmer.
- Simmer Low and Slow:
- Cover partially and simmer for 45 minutes, until pork is tender.
- Add Potatoes:
- Stir in diced potatoes and continue simmering for another 20–30 minutes, or until potatoes are soft and stew thickens slightly.
- Final Taste and Serve:
- Adjust seasoning. Serve hot with tortillas, lime wedges, or a sprinkle of cilantro.
📊 Nutrition Facts** (Per Serving, ~1.5 cups):
(Approximate values)
- Calories: ~400
- Protein: ~28g
- Fat: ~22g
- Carbohydrates: ~20g
- Fiber: ~3g
- Sugar: ~2g
- Sodium: ~600mg
💡 Tips & Variations:
Tips:
- For authentic flavor, roast and peel your own green chiles.
- Simmer longer for deeper flavor.
- Stew can be made ahead and tastes even better the next day.
Variations:
- Spicy: Add roasted jalapeños or a pinch of red chile flakes.
- Thicker stew: Mash some of the potatoes or let it simmer uncovered.
- Different meat: Substitute pork with chicken thighs or beef stew meat.
- Slow Cooker: Brown meat and aromatics, then transfer to a slow cooker. Cook on low 6–8 hours.
