Green Chile Stew
intro
Smoky, hearty New Mexican stew loaded with tender pork, roasted Hatch green chiles, and soft potatoes, delivering cozy, bold Southwestern comfort in every bite.
Ingredients
Steps
Roast the green chiles
Preheat your oven broiler to high (260°C/500°F). Arrange whole fresh Hatch green chiles on a foil-lined rimmed baking sheet, positioned 10cm below the broiler element. Roast for 6-8 minutes per side until skins are fully blistered and charred in blackened patches. Transfer chiles to a heatproof bowl, cover tightly with plastic wrap, and steam for 10 minutes to loosen skins, then peel, seed, and chop into 1cm pieces; set aside.
Sear the pork cubes
Heat 2 tablespoons (30ml) vegetable oil in a heavy 5.5L Dutch oven over medium-high heat (190°C/375°F). Pat 450g cubed pork shoulder completely dry with paper towels, season with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper. Add pork to the pot in 2 even batches to avoid crowding, searing 3-4 minutes per side until deep golden brown on all edges. Transfer seared pork to a clean plate and set aside.
Sauté the aromatics
Reduce heat under the Dutch oven to medium (175°C/350°F). Add 150g diced yellow onion to the leftover oil and pork drippings in the pot, sautéing for 5 minutes until soft and translucent. Add 15g minced garlic, 1 tablespoon ground cumin, and 1 teaspoon dried Mexican oregano, stirring constantly for 30 seconds until fragrant, taking care not to burn the garlic.
Simmer the stew base
Return seared pork to the pot, then pour in 1000ml low-sodium chicken broth, stirring vigorously to scrape up all browned fond bits from the pot bottom. Add chopped roasted green chiles, stir to combine, and bring to a rolling boil. Once boiling, reduce heat to low (120°C/250°F), cover with a tight lid, and simmer for 40 minutes until pork is nearly fork-tender.
Add potatoes and thicken
Uncover the pot, add 300g cubed Yukon gold potatoes and 1 tablespoon fine cornmeal, stirring thoroughly to distribute cornmeal and prevent lumps. Return stew to a gentle simmer, partially cover with the lid, and cook for 20 additional minutes until potatoes are fork-tender and stew is slightly thickened. Stir in remaining 1 teaspoon kosher salt and 0.25 teaspoon black pepper, adjusting seasoning to taste.
Rest and serve
Turn off the heat, let the stew rest uncovered for 5 minutes to allow flavors to meld. Ladle into warm ceramic bowls, top each serving with a sprinkle of chopped fresh cilantro, and serve with lime wedges on the side for squeezing over top.
Tips
2.Mix the cornmeal with 2 tablespoons (30ml) of cold water to make a smooth slurry before stirring it into the stew to prevent dry, lumpy bits from forming.
3.Traditional New Mexican green chile stew omits tomatoes to highlight bright chile flavor, but you can add 115g diced roasted Roma tomatoes with the broth for extra depth if preferred.
OMG this stew is SO good!!! I roasted the hatch chiles I picked up at the farmers market over the weekend for this, and my whole family went back for seconds. Even my super picky 7 year old who hates all 'soupy stuff' ate two full bowls. Total game changer for our weeknight meal prep rotation too—made a big batch and it froze perfectly for quick lunches. 10/10, will make this all fall and winter long.
Super easy recipe, even for a total beginner like me! I was nervous about roasting chiles for the first time but the instructions were so straightforward, no fancy equipment needed. I added a can of white beans and some diced potato to make it extra filling, and it came out perfect on the first try. My roommate said it’s better than the green chile stew we get at our local spot down the street.
Made this for our annual fall tailgate last weekend and people would NOT stop asking me for the recipe! I used a mix of mild and medium green chiles so it was flavorful without being too spicy for the folks who can’t handle heat, served it with warm cornbread muffins and a dollop of sour cream on the side. The only heads up is it does make a ton, so come hungry or plan to send leftovers home with friends!