A hearty Southwestern stew of seared pork and potatoes simmered with roasted Hatch green chiles in a savory broth. It is the defining home-style dish of New Mexico, served with warm tortillas.
Green chile stew is a New Mexican staple built around the state's prized roasted green chiles, especially the Hatch variety, drawing on the region's long Indigenous and Hispano chile-growing tradition.
The broth is brothy and warming, carrying the bright, vegetal heat of roasted green chile that builds with each spoonful. Tender chunks of pork and soft potato soak up the chile flavor, fiery yet deeply savory.
Roasting the green chiles blisters and chars the skin, deepening their flavor and removing the tough peel while concentrating sweetness and heat. A light flour dusting on the seared pork lightly thickens the broth into a cohesive stew.
Variations
Beef green chile stew, with hominy, vegetarian with squash, blended smooth as a sauce for enchiladas
On the Palate
Where New Mexico Green Chile Stew sits in the American flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 20 min
- 110 min
Roast and peel green chiles, then chop them coarsely.
Watch outRoast the chiles until the skins blister black and loosen — that char is the stew's flavor, and blistered skin peels off in sheets.
- 28 min
Season cubed pork shoulder with salt and brown it in batches in a heavy pot.
Watch outBrown the pork in batches so it sears, not steams — a crowded pot goes gray and you lose the fond the broth needs.
- 35 min
Add diced onion and garlic, cooking until softened and fragrant.
- 42 min
Dust with a little flour and stir to coat the meat.
- 53 min
Pour in stock, scraping up the browned bits from the bottom.
Watch outScrape up every browned bit off the bottom as the stock hits — that fond is where the depth lives.
- 64 min
Add the chopped green chiles and diced potatoes, then bring to a simmer.
- 760 min
Cover and cook gently about 1 hour until the pork is fork-tender.
Watch outIt's done when a fork twists the pork apart with no resistance — push it and the potatoes fall apart.
- 83 min
Adjust salt and serve hot with warm flour tortillas.
