Description
This hearty Green Chile Stew features tender chunks of pork shoulder, blistered and peeled New Mexico Hatch chiles, and baby potatoes simmered in a flavorful broth. With a smoky, mildly spicy character, this traditional Southwestern stew is perfect for warming up on a chilly day and serves as a comforting, satisfying main dish.
Ingredients
Peppers
- 2-3 fresh New Mexico Hatch chiles OR 3-4 Anaheim chiles
- 1-2 fresh jalapeño peppers (optional, for extra heat)
Meat and Seasonings
- 2 pounds pork shoulder or pork butt, chopped into 2-inch pieces, most fat removed
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 bay leaves
Vegetables and Broth
- 1 1/2 pounds yellow baby potatoes, quartered
- 5 cups chicken broth
Instructions
- Roast Peppers: Preheat the oven to 425°F and prepare a large baking sheet with aluminum foil or non-stick spray. Place the chiles and jalapeños (if using) on the sheet, roast for 12-15 minutes until blistered and blackened, then flip and roast for another 10-12 minutes. Transfer the peppers to a large Ziploc bag to steam for 10 minutes.
- Peel and Prepare Peppers: After steaming, peel the skin off the peppers carefully, discard skins, then slice open and remove seeds. Chop the roasted peppers and set aside.
- Brown the Pork: Season pork pieces generously with salt and fresh pepper. Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Brown the pork pieces on all sides, flipping every 2-3 minutes. Transfer browned pork to a plate.
- Sauté Aromatics and Spices: Reduce heat to medium, add the remaining 1 tablespoon olive oil to the pot. Cook the chopped onion until translucent, about 3-5 minutes. Stir in garlic, Mexican oregano, salt, cumin, and the chopped roasted peppers; cook for 1-2 minutes until fragrant.
- Simmer Stew: Return the browned pork to the pot. Add the quartered baby potatoes, bay leaves, and chicken broth. Stir to combine, then bring to a boil. Lower heat to low, cover, and simmer gently for 1-2 hours until pork and potatoes are tender.
- Finish and Serve: Remove bay leaves from the stew. Serve hot garnished with freshly minced cilantro and lime wedges. Accompany with corn or flour tortillas if desired for a complete meal.
Notes
- For extra heat, add the optional jalapeño peppers when roasting.
- Removing most of the pork fat helps keep the stew balanced and not overly greasy.
- Steaming the roasted peppers in a bag makes peeling easier by loosening the skin.
- Use chicken broth for a rich, savory base; vegetable broth can be substituted for a lighter flavor.
- The stew improves in flavor if allowed to rest and refrigerate overnight.
- Adjust salt and spice levels to taste near the end of cooking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Southwestern American
