Welcome back to our Forks in the Road: Recipes from Across America series, where we're exploring the rich tapestry of American cuisine. Today, we are featuring the beautiful state of New Mexico, home to a dish that captures the essence of Southwestern flavor: Hatch Green Chile Pork Stew.
Tender pork, spicy Hatch chiles, and hearty potatoes are combined to create this iconic Southwestern dish.
At the heart of this traditional green chile stew recipe, are the famous Hatch chiles. Grown in the Hatch Valley of New Mexico, these peppers are renowned for their distinctive taste and different levels of heat. This time of year, you can find them at most grocery stores. Sometimes they even have chile roasters out front where they will roast them for you for free.
They place the fresh chiles into the drum of the roaster and light a burner. The roaster drum tumbles the chiles past the open flame.
After roasting is complete, they cut the heat, but the drum keeps rotating. This ongoing motion helps dislodge the majority of seeds and skins from the chiles.
At this time of year, the air around our local grocery store is thick with the aroma of roasting chiles and the promise of comfort food.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let's Gather Up The Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Pork Shoulder
- Hatch green chile peppers
- Vegetable oil
- Onion
- Garlic
- Chicken broth
- Fresh oregano- you can substitute dried oregano here as well.
- Kosher salt
- Black pepper
- Cumin
- Diced fire-roasted tomatoes
- Yukon gold potatoes- you could also substitute russet potatoes or red potatoes if that's what you happen to have.
- Butter
- Flour
Now Let's Get Cooking
We will kick things off by roasting the fresh green chiles over an open flame, a process that blisters the skin and imparts a smoky depth of flavor essential to the stew's character.
I roasted ours on the gas grill, but you could also put them under your oven broiler for a similar effect.
Char the spicy green chiles then cover them with a dishcloth or plastic bag and allow them to steam for about 20 minutes. This will make it easy to remove the skins.
Dice the peppers and set aside.
The foundation of this green chile stew is tender chunks of pork, typically cut from pork shoulder or pork butt. I start by searing the pork cubes in a large pot or Dutch oven with a bit of vegetable oil over medium-high heat. This crucial step creates a flavorful crust that will enrich the final dish. Don't skip this part.
Season the cubed pork with salt and pepper.
Tips for success: Brown the meat in batches. Don't overcrowd the pan or the meat will steam instead of brown. I have found that I can do about half of the pork at a time.
Drizzle vegetable oil in the bottom of a large pot or Dutch oven. Bring the temperature up until the oil starts to shimmer. Add half of the pork in a single layer and leave it alone.
Resist the urge to move it around. You want to create a nice sear on each side of the meat. Once golden brown, flip the pieces over.
If the pieces don't release easily when you try to flip them, leave them alone until they do. Brown on the other side then remove to a plate and repeat the process with the rest of the pork, adding a little more oil if needed.
Once the pork is nicely browned, we focus on the aromatics. Add the diced onions and minced garlic cloves to the same pot and sauté for about 5 minutes. Once they have softened, add the pork cubes back to the pot.
Add the chicken broth and spices then let simmer for about an hour. Next, add the tomatoes and the roasted, peeled, and chopped Hatch chiles.
As the ingredients simmer together over medium heat, something magical happens.
The pork slowly becomes fork-tender, absorbing the spicy, earthy flavors of the green chiles. This is where patience truly pays off - the longer the stew simmers, the more the flavors meld and intensify.
After an hour or so, add the potatoes. Simmer until the potatoes are fork-tender.
Mix the softened butter with the flour. Add the mixture to the stew and stir until it's fully incorporated and the broth has thickened as much as you'd like.
The result is a hearty, soul-warming bowl of green chile pork stew that showcases the best of New Mexican cuisine.
To serve, ladle the stew into bowls and garnish how you see fit. I like to keep mine simple with just a bit of chopped cilantro and a fresh squeeze of lime, but sometimes we like to add a dollop of sour cream to balance the heat.
Offer warm flour or corn tortillas on the side for dipping. For those who enjoy an extra kick, provide some additional chopped fresh chiles as a topping. A sprinkle of sharp cheddar cheese, adds a creamy, tangy contrast that complements the stew beautifully.
Variations
- Use sweet potatoes instead of Yukon Gold.
- Add a can of white beans instead of potatoes.
- Leave out both beans and potatoes and serve over fragrant Cilantro lime rice instead.
- If you can't find New Mexico chiles, you could use poblano peppers in a pinch.
- This is totally untraditional, but for a change, I like to add a bit of heavy cream and a can of corn for a more chowder-like vibe.
How to Make in a Crock-Pot or Instant Pot
To make Hatch Green Chile Pork Stew in a slow cooker, you will first need to brown the meat, sauté the onions and garlic, and THEN transfer to the crock-pot. Add the remaining ingredients except for the potatoes. Cook on LOW for 6-7 hours or HIGH for 3 hours. Add the potatoes during the last 30 minutes of cooking time. If you have an Instant Pot, you can brown everything directly in there. Follow the same slow cooker instructions.
This Hatch Green Chile Stew is more than just a meal; it's a labor of love that reflects the rich heritage and bold flavors of New Mexico. It's a dish that varies from kitchen to kitchen, with each cook adding their own touch to this great recipe.
As you savor each spoonful, you aren't just tasting a stew - you are experiencing the history, the land, and the passion of New Mexico.
It's a testament to how a few simple ingredients, when treated with care, can create something truly extraordinary.
Whether you're a native New Mexican or a curious food enthusiast, I encourage you to try your hand at this traditional Hatch Green Chile Stew.
It's a delicious way to experience the unique flavors of the Southwest and appreciate the culinary treasures that make our nation's food culture so diverse and exciting.
Join us next time as we continue our journey, tasting the nation one dish at a time!
More recipes to love
If you are enjoying my Taste the Nation series, explore more of the iconic recipes I have recreated from around the United States.
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New Mexico's Famous Hatch Green Chile Pork Stew
Ingredients
- 1 cup Hatch green chiles roasted and diced
- 2 lbs pork shoulder cut into cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon fresh oregano you can use ½ teaspoon dried instead
- ½ teaspoon cumin
- 1 10 ounce can diced fire-roasted tomatoes
- 1 pound diced potatoes
- 2 tablespoons softened butter
- 2 tablespoons flour
- salt and black pepper
Instructions
- Char the Hatch green chiles over an open flame or under the broiler turning often until the skin is blistered.
- Remove from heat and cover them with a dish towel or place them in a plastic bag to steam for about 20 minutes. This will make it easy to remove the skins.
- Dice the peppers and set aside.
- Season the cubed pork with salt and black pepper.
- Drizzle vegetable oil in the bottom of a large pot or Dutch oven. Bring the temperature up until the oil starts to shimmer. Add half of the pork in a single layer and leave it alone.
- Resist the urge to move it around. We want to create a nice sear on each side of the meat. Once golden brown, flip the pieces over.
- If the pieces don't release easily when you try to flip them, leave them alone until they do. Brown on the other side and then remove to a plate and repeat the process with the rest of the pork, adding a little more oil if needed.
- Once all of the pork has browned, add it back to the pot along with any accumulated juices.
- Add the chopped onion and garlic and saute until the onions are soft and slightly translucent.
- Add 6 cups of chicken broth, oregano, and cumin. Season with salt and black pepper to taste.
- Bring to a simmer and let simmer for 1 hour.
- Add the diced chiles and tomatoes and simmer for an additional 30 minutes.
- Add the diced potatoes and simmer until the potatoes are fork tender.
- Mix the softened butter with the flour. Add to the stew and stir until it's fully incorporated and the broth has thickened as much as you'd like.
- Serve with lime wedges and cilantro.
Holly Coppedge says
Pure comfort food!
Nancy Johannesmeyer says
This dish is delicious! 2 comments:
1. Steps 1 and 2 can be done ahead of time. The chilis can be frozen in a sandwich bag.
2. No where does it say to add potatoes. I did it in step 12.
Holly Coppedge says
I'm glad you enjoyed the stew Nancy. You are right. I had a typo in step 13 I said to add the tomatoes instead of saying potatoes. I fixed it. Thanks for catching that for me.