Name: Hatch Green Chile Stew with Pork
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork shoulder, cut into 1-inch cubes; 2 cups Roasted Hatch green chiles, chopped (mild, medium, or hot); 1.5 lbs Yukon Gold potatoes, peeled and cubed; 1 large Yellow onion, diced; 4 cloves Garlic, minced; 4 cups Chicken or pork broth; 3 tbsp All-purpose flour; 2 tbsp Vegetable oil; 1 tsp Dried Mexican oregano; 0.5 tsp Ground cumin; 1 to taste Salt and black pepper

"Experience the soul of New Mexican cuisine with this smoky, savory stew that perfectly balances heat and heartiness. Tender chunks of slow-cooked pork shoulder meld with fire-roasted Hatch chiles and buttery potatoes for the ultimate comfort meal."

1 Ingredients

Qty	Item
2 lbs 900 g	Pork shoulder, cut into 1-inch cubes
2 cups 400 g	Roasted Hatch green chiles, chopped (mild, medium, or hot)
1.5 lbs 680 g	Yukon Gold potatoes, peeled and cubed
1 large 200 g	Yellow onion, diced
4 cloves 12 g	Garlic, minced
4 cups 950 ml	Chicken or pork broth
3 tbsp 24 g	All-purpose flour
2 tbsp 30 ml	Vegetable oil
1 tsp 1 g	Dried Mexican oregano
0.5 tsp 1 g	Ground cumin
1 to taste 0 g	Salt and black pepper

2 Instructions

Season the pork cubes generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork in batches until golden on all sides, then remove and set aside.

In the same pot, add the diced onion. Sauté for 5-6 minutes until translucent, scraping up the browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste but do not let it burn.

Slowly pour in the broth while whisking or stirring to prevent lumps. Add the browned pork back into the pot along with the chopped green chiles, oregano, and cumin.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes.

Add the cubed potatoes to the pot. Continue to simmer, partially covered, for another 30-40 minutes or until the pork is fork-tender and the potatoes are soft.

Taste and adjust seasoning with additional salt and pepper. If the stew is too thick, add a splash of water or broth. Serve hot with warm flour tortillas.

·
For the best flavor, use fresh roasted Hatch chiles during the late summer harvest; otherwise, high-quality frozen or jarred New Mexico chiles work well.
·
Browning the meat in small batches is essential to get a deep crust which adds richness to the broth.
·
This stew tastes even better the next day as the flavors have more time to meld together.
·
If you want more heat, leave the seeds in the chiles; for a milder stew, ensure all seeds and membranes are removed.

? Frequently Asked Questions

Can I use canned green chiles?

While you can use canned chiles, the flavor will lack the smokiness of fire-roasted Hatch chiles. If using canned, look for 'Fire Roasted' labels to get closer to the authentic taste.

What is the best cut of pork for this stew?

Pork shoulder (also known as pork butt) is the best choice because its fat content ensures the meat stays juicy and becomes tender during the long simmer.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté onions first, then place all ingredients except potatoes in the slow cooker for 6-7 hours on low. Add potatoes in the last 2 hours.

Is this stew gluten-free?

As written, no, because of the flour used for thickening. You can substitute the flour with a gluten-free flour blend or use a cornstarch slurry at the end of cooking instead.

→ Keep Cooking

See All Soups & Stews

Next Recipe

Red Lentil Soup

This vibrant red lentil soup is a soul-warming blend of tender legumes, aromatic spices, and a refreshing zesty finish. Perfectly creamy yet entirely dairy-free, it's the ultimate pantry-friendly meal for cozy, chilly evenings.

Cook Red Lentil Soup