New Mexico Green Chile Stew

In New Mexico kitchens, green chile stew is pure comfort, built around fire-roasted Hatch chiles that give the broth its signature heat and earthiness. Tender cubes of pork shoulder simmer with potatoes until everything melts into a hearty, spoonable bowl.

Serves 6 · 25 min prep · 120 min cook

Estimate for one serving

• 495 cal
• 34g protein
• 32g carbs
• 25g fat
• 5g fiber

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Ingredients

• 2 lb boneless pork shoulder, cut into 3/4-inch cubes
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken stock (or pork stock)
• 1 1/2 cups roasted peeled green chiles (Hatch or Anaheim), chopped
• 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 1 bay leaf
• 6 flour tortillas, warmed

Instructions

1. 1Pat the pork cubes dry with paper towels. Season them evenly with the salt and black pepper and let them sit at room temperature for about 10 minutes while you prep the vegetables.
2. 2Heat the oil in a heavy 5- to 6-quart Dutch oven over medium-high heat until it shimmers. Working in two batches so the meat browns rather than steams, sear the pork on all sides until deep golden, 6 to 8 minutes per batch. Transfer the browned pork to a plate.
3. 3Reduce the heat to medium. Add the onion to the same pot and cook, stirring and scraping up browned bits, until the onion is soft and translucent, about 5 minutes.
4. 4Stir in the garlic and cook just until fragrant, about 30 seconds—do not let it brown.
5. 5Sprinkle the flour over the onion mixture and stir constantly for 1 full minute so the raw flour taste cooks off and a light paste forms.
6. 6Add the cumin and oregano; stir for another 20 seconds until the spices smell toasty.
7. 7Pour in the stock in a steady stream while scraping the bottom of the pot clean. Bring the liquid to a lively simmer; it will thicken slightly from the flour.
8. 8Return the seared pork and any accumulated juices to the pot. Stir in the green chiles, potatoes, and bay leaf. The liquid should just cover the solids; if needed, add a splash of water.
9. 9Bring the stew back to a gentle boil, then immediately reduce the heat to low so it maintains a slow, steady simmer. Cover and cook until the pork is fork-tender and the potatoes are soft but still hold their shape, 45 to 55 minutes. Stir once or twice so nothing sticks.
10. 10Uncover and simmer 5 to 10 minutes more if you want a thicker, stew-like body. Taste and adjust salt if needed. Discard the bay leaf.
11. 11Remove the pot from the heat and let the stew rest 5 minutes so the fat settles and the flavors settle together.
12. 12Ladle into warm bowls and serve at once with a soft flour tortilla on the side for scooping.