🇺🇸 USA · Food
Hearty New Mexico Green Chile Stew
By eatmundo · July 5, 2026
🇺🇸 USThis warming and flavorful stew is a cornerstone of New Mexican cuisine, featuring tender chunks of pork simmered with roasted Hatch green chiles, potatoes, and tomatoes in a rich, spicy broth. It's a comforting dish with a distinct earthy heat, perfect for cooler weather.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1.5 lbs pork shoulder into 1-inch cubes. Season with salt and pepper.
- 2
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, then remove and set aside.
- 3
Add 1 chopped onion and 3 cloves minced garlic to the pot, sauté until softened, about 5 minutes. Stir in 2 tbsp flour and cook for 1 minute.
- 4
Return pork to the pot. Add 4 cups chicken broth, 2 cups roasted and diced New Mexico green chiles, 2 diced potatoes, 1 can (14.5 oz) diced tomatoes, 1 tsp cumin, and 1/2 tsp dried oregano.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until pork is very tender.
- 6
Taste and adjust seasonings as needed. Serve hot, optionally with warm tortillas or cornbread.
Frequently Asked Questions
Which cut of pork shoulder is best for this stew?+
Pork butt (Boston butt) or picnic shoulder are ideal for this stew, as their marbling and connective tissue break down beautifully during long, slow cooking, resulting in tender, flavorful meat.
What kind of green chile should I use for authentic New Mexico flavor?+
For an authentic New Mexico taste, use roasted Hatch green chiles, available canned, frozen, or fresh during harvest season. If unavailable, Anaheim or poblano peppers can be a milder substitute.
How do I ensure the pork in the stew becomes tender and not tough?+
The key is slow simmering. Cook the stew at a low, consistent heat for at least 2-3 hours, or until the pork easily shreds with a fork, allowing the connective tissues to fully break down.
Can I adjust the spiciness of this green chile stew?+
To reduce heat, remove some seeds and membranes from fresh chiles before cooking, or use mild canned chiles. For more heat, leave seeds in, add a pinch of cayenne pepper, or a dash of hot sauce at the end.
🇺🇸 USMundo Match
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