Authentic Mexican Green Chile Stew with Hatch Chiles (Print version)
Tender braised pork, roasted Hatch green chiles, and potatoes in a smoky, deeply flavored broth. A true New Mexico-style comfort stew that gets better overnight.
# Ingredients:
For the stew
01 -
2 lbs (900 g) pork shoulder, cut into 1.5-inch chunks
02 -
1.5 lbs (680 g) roasted Hatch green chiles, peeled, seeded, and chopped (about 8-10 medium chiles)
03 -
1 medium white onion, finely diced
04 -
5 garlic cloves, minced
05 -
3 Roma tomatoes, roughly chopped (or one 14-oz can diced tomatoes)
06 -
3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
07 -
4 cups (950 ml) low-sodium chicken broth
08 -
1.5 teaspoons ground cumin
09 -
1 teaspoon dried Mexican oregano
10 -
Salt and black pepper to taste
11 -
1 tablespoon lard or vegetable oil
To serve
12 -
Fresh cilantro, roughly chopped
13 -
Lime wedges
14 -
Warm flour tortillas
# Instructions:
01 -
Season pork chunks generously with salt and pepper. Heat lard or oil in a Dutch oven over medium-high heat. Working in two batches, brown the pork on all sides, 3 to 4 minutes per side, until a deep golden crust forms. Do not crowd the pan. Remove to a plate and set aside.
02 -
Reduce heat to medium. Add diced onion to the same pot and cook for 5 to 6 minutes, scraping up the browned bits from the bottom as it softens. Add garlic and cook for 1 minute until fragrant.
03 -
Stir in the chopped roasted Hatch chiles, tomatoes, cumin, and Mexican oregano. Cook for 2 to 3 minutes, stirring once or twice, to let the aromatics open up.
04 -
Return the pork and any resting juices to the pot. Pour in the chicken broth and bring to a boil. Reduce to a low simmer, partially cover, and cook for 1 hour.
05 -
Stir in the diced potatoes and continue simmering uncovered for 30 to 40 minutes, until the pork is fork-tender and the potatoes are fully soft. The stew thickens naturally as the potatoes cook.
06 -
Adjust salt as needed. Ladle into bowls, top with fresh cilantro, and add a squeeze of lime. Serve with warm flour tortillas.
# Good to know:
01 -
The stew tastes even better the next day as the flavors continue to meld and deepen.
02 -
For extra heat, leave the seeds in a few of the Hatch chiles, or add a pinch of crushed red pepper flakes with the spices.