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Loading...A rustic, deeply savory stew from New Mexico that showcases roasted Hatch green chiles simmered with tender pork shoulder, potatoes, and tomatillos. Every spoonful delivers the slow-roasted heat and earthy warmth that defines the region's signature comfort dish. Best served with warm flour tortillas or piled over a bowl of pinto beans.
Prep Time25 mins
Cook Time110 mins
Total Time135 mins
Servings6
Yield6 hearty bowls
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 6 gSugar
- 32 gProtein
- 780 mgSodium
- 820 mgPotassium
- 65 mgCalcium
- 3.5 mgIron
- 48 mgVitamin C
- 520 mcgVitamin A
Ingredients
For the pork and chile base
- 2 lbs pork shoulder, trimmed and cut into 3/4-inch cubes
- 1 1/2 lbs fresh Hatch green chiles, roasted, peeled, seeded, and chopped
- 1 lb tomatillos, husked, rinsed, and quartered
- 1 large yellow onion, finely diced
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
For the broth and seasonings
- 5 cups low-sodium chicken broth
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 2 teaspoons ground cumin
- 1 1/2 teaspoons Mexican oregano
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1 tablespoon fresh lime juice
Directions
- Pat the pork cubes dry with paper towels and season evenly with 1 teaspoon of the salt. Heat the olive oil in a large heavy Dutch oven over medium-high heat until shimmering, then brown the pork in batches for about 3 minutes per side until a deep crust forms; transfer to a plate and set aside.
- Reduce heat to medium and add the diced onion to the pot. Cook for 6 to 8 minutes, stirring often, until softened and lightly golden at the edges, then stir in the garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions and stir constantly for 1 minute to form a light roux, then pour in 1 cup of the chicken broth while scraping the bottom of the pot with a wooden spoon to release all the browned bits.
- Add the roasted green chiles, quartered tomatillos, cumin, Mexican oregano, bay leaves, black pepper, and the remaining salt. Pour in the rest of the broth and bring the mixture to a steady boil.
- Return the browned pork and any accumulated juices to the pot, reduce the heat to low, cover partially, and simmer gently for 75 minutes, stirring occasionally, until the pork is fork-tender and shredding at the edges.
- Add the cubed potatoes and continue to simmer uncovered for 20 to 25 minutes until the potatoes are tender and the stew has thickened to a rich, spoonable consistency.
- Remove the bay leaves, stir in the lime juice and chopped cilantro, and taste for seasoning, adjusting salt as needed. Ladle the stew into warm bowls and finish with extra cilantro and a wedge of lime if desired.
- Serve hot with warm flour tortillas, warm corn tortillas, or over a bed of pinto beans with Spanish-style rice on the side for an authentic New Mexican plate.
Cook’s Notes
- Roasting fresh Hatch chiles over an open flame or under a broiler until the skins char and blister is essential for the deep, smoky flavor; canned fire-roasted green chiles work in a pinch but fresh is far superior.
- For a thicker stew, mash a few of the potato cubes against the side of the pot during the last 10 minutes of simmering; this naturally thickens the broth without flour.
- Traditional New Mexican cooks often brown the pork in lard instead of olive oil for an authentic depth of flavor; substitute 2 tablespoons of rendered pork lard if available.
- Leftovers deepen in flavor overnight; store in an airtight container in the refrigerator for up to 4 days or freeze in portioned containers for up to 3 months.
- Adjust the heat level by leaving a few chile seeds in for more fire, or swap in mild Anaheim chiles combined with a single Hatch for a milder family-friendly version.
