Green Chile Stew is a hearty, comforting dish rooted in Southwestern cuisine, particularly from New Mexico, where green chiles are a culinary staple. This stew combines tender pork, roasted green chiles, potatoes, and simple seasonings for a flavorful, warming meal that’s perfect for chilly days. The smoky, mildly spicy green chiles are the star, balanced by the savory pork and starchy potatoes. Here’s a detailed recipe to make an authentic Green Chile Stew at home.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Ingredients
- 2 lbs (900g) pork shoulder (or pork butt), cut into 1-inch cubes
- 2 tbsp vegetable oil (or lard for authenticity)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb (450g) roasted green chiles (Hatch chiles if available; otherwise, Anaheim or poblano), peeled, seeded, and chopped (or 2 cups canned diced green chiles, drained)
- 1 lb (450g) russet potatoes, peeled and cut into 1-inch cubes
- 1 can (14.5 oz) diced tomatoes (or 2 fresh medium tomatoes, diced)
- 4 cups chicken broth (or water)
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp masa harina (or 1 tbsp all-purpose flour, optional for thickening)
- 2 tbsp water (for masa slurry, if using)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Warm tortillas or crusty bread (for serving)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Trim and Cut the Pork: Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Pat the pork dry with paper towels to ensure better browning.
- Prep the Chiles (if using fresh): If roasting fresh green chiles, place them over an open flame (gas stove) or under a broiler, turning occasionally until the skin is charred and blistered (about 5-7 minutes). Transfer to a plastic bag or bowl, cover, and let them steam for 10 minutes. Peel off the charred skin, remove the seeds, and chop the chiles. Set aside.
- Tip: If using canned chiles, simply drain and chop them.
- Prep the Vegetables: Dice the onion, mince the garlic, and peel and cube the potatoes.
Step 2: Brown the Pork
- Heat the Oil: In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering.
- Sear the Pork: Working in batches to avoid overcrowding, add the pork cubes to the pot. Season lightly with a pinch of salt and pepper. Brown the pork on all sides, about 5-7 minutes per batch. Transfer the browned pork to a plate and set aside.
- Tip: Don’t skip browning—it adds depth of flavor to the stew.
Step 3: Sauté the Aromatics
- Cook the Onion: In the same pot, reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
- Add the Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 4: Build the Stew
- Combine Ingredients: Return the browned pork to the pot with the onions and garlic. Add the chopped green chiles, diced tomatoes, ground cumin, dried oregano, 1 tsp salt, and ½ tsp black pepper. Stir to combine.
- Add Broth: Pour in 4 cups of chicken broth (or water), stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover partially, and simmer for 45 minutes, stirring occasionally. The pork should start to become tender.
Step 5: Add the Potatoes
- Add Potatoes: Stir in the cubed potatoes. If the liquid level looks low, add a bit more broth or water to cover the ingredients.
- Continue Cooking: Simmer uncovered for another 20-30 minutes, or until the potatoes are fork-tender and the pork is fully tender. Stir occasionally to prevent sticking.
Step 6: Thicken the Stew (Optional)
- Make a Slurry: If you prefer a thicker stew, mix 1 tbsp masa harina with 2 tbsp water in a small bowl to form a slurry.
- Thicken: Stir the slurry into the stew and cook for an additional 5 minutes, stirring constantly, until the stew thickens slightly.
- Tip: If using flour instead of masa, the stew may take a bit longer to thicken—about 7-10 minutes.
Step 7: Adjust Seasoning and Serve
- Taste and Adjust: Taste the stew and adjust seasoning with more salt or pepper if needed. If you’d like more heat, you can add a pinch of cayenne or a diced jalapeño earlier during the simmering step.
- Garnish and Serve: Ladle the stew into bowls, garnish with chopped fresh cilantro, and serve with lime wedges for squeezing. Pair with warm tortillas or crusty bread to soak up the flavorful broth.
Tips for the Perfect Green Chile Stew
- Chile Variations: Hatch green chiles are traditional, but Anaheim or poblano chiles work well too. Adjust the heat level by choosing mild or hot chiles.
- Make It Ahead: This stew tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Vegetarian Option: Skip the pork and use vegetable broth, adding more potatoes, beans (like pinto or black beans), or tofu for heartiness.
- Slow Cooker Option: Brown the pork and sauté the onions and garlic as directed, then transfer everything (except the potatoes) to a slow cooker. Cook on low for 6 hours, adding the potatoes in the last hour.
Green Chile Stew is a soul-warming dish that brings the bold flavors of the Southwest to your table. With tender pork, smoky green chiles, and hearty potatoes, it’s a satisfying meal that’s as simple to make as it is delicious. Enjoy the taste of New Mexico with every comforting spoonful!
