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Loading...A beloved classic from the Land of Enchantment, this New Mexico Green Chile Stew combines tender pork shoulder, fire-roasted green chiles, and soft potatoes in a deeply savory, gently smoky broth. Hatch green chiles give the stew its signature flavor — earthy, fruity, and just spicy enough to warm you from the inside out. Serve it in deep bowls with warm tortillas for the ultimate comforting meal.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 32 gCarbs
- 5 gFiber
- 7 gSugar
- 42 gProtein
- 780 mgSodium
- 1100 mgPotassium
- 90 mgCalcium
- 3.5 mgIron
- 50 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the pork base
- 2 lbs pork shoulder, trimmed and cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
Vegetables and green chiles
- 1 lb roasted green chiles (Hatch preferred), peeled, seeded, and chopped
- 1.5 lbs Yukon gold potatoes, diced into 3/4-inch cubes
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 2 medium tomatillos, husked and chopped (optional, for tang)
Broth and seasonings
- 5 cups low-sodium chicken broth
- 1 tbsp ground cumin
- 2 tsp dried Mexican oregano
- 2 bay leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For serving
- 1/3 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Warm flour tortillas, for serving
Directions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in two batches to avoid crowding, add the pork cubes and brown on all sides, about 6 to 8 minutes total. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
- Stir in the chopped roasted green chiles, fire-roasted tomatoes, tomatillos (if using), and diced potatoes. Return the browned pork to the pot along with any juices that have collected on the plate.
- Pour in the chicken broth and add the bay leaves, salt, and pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle boil.
- Reduce the heat to low, partially cover the pot with a lid, and simmer for 50 to 60 minutes, stirring occasionally, until the pork is fork-tender and the potatoes are fully cooked through.
- Remove and discard the bay leaves. Taste and adjust the seasoning with additional salt if needed. For a thicker stew, use the back of a spoon to mash a few of the potato pieces against the side of the pot.
- Ladle the stew into warm bowls, garnish generously with fresh cilantro, and serve with lime wedges and warm flour tortillas on the side.
Cook’s Notes
- For the most authentic flavor, use roasted Hatch green chiles when they are in season from late August through September; frozen roasted chiles are a great year-round substitute.
- Adjust the amount of green chiles up or down depending on your heat tolerance — start with 3/4 lb if you prefer a milder stew.
- This stew tastes even better the next day once the flavors have melded, so consider making it a day ahead and reheating gently on the stovetop.
- You can substitute boneless chicken thighs for the pork shoulder if preferred; reduce the simmer time to about 30 minutes since chicken cooks faster.
- Serve with a dollop of sour cream or a sprinkle of shredded Monterey Jack cheese to balance the heat if desired.
