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 rooted in New Mexican cuisine, built around the state's prized roasted green chiles, especially the Hatch variety; it reflects the deep Indigenous and Hispano chile-growing tradition of the region.
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 · 25 min active · 75 min waiting
- 110 min
Roast and peel green chiles, then chop them coarsely.
- 28 min
Season cubed pork shoulder with salt and brown it in batches in a heavy pot.
- 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.
- 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.
- 83 min
Adjust salt and serve hot with warm flour tortillas.
