New Mexico's Famous Hatch Green Chile Pork Stew
New Mexico Hatch Green Chile Stew: A hearty, spicy blend of tender pork shoulder, roasted Hatch green chiles, and soft potatoes in a rich broth. This traditional Southwestern dish balances heat and flavor, perfect for cozy dinners. Serve with warm tortillas and a dollop of sour cream for an authentic New Mexican experience.
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.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.