New Mexico Green Chile Stew
New Mexico Green Chile Stew Say it: nyoo MEK-si-koh green CHEE-lee stoo
New Mexico green chile stew is a hearty, beloved Southwestern dish built around roasted Hatch green chiles, tender pork, and potatoes. It is eaten throughout the state, especially during chile harvest season, and is often served with warm flour tortillas for dipping. The stew tastes savory and rich, with the bright, grassy heat of green chiles, gentle warmth from cumin, and a brothy, slightly thickened texture that makes it deeply comforting.
New Mexico Green Chile Stew
New Mexico Green Chile Stew
Pronounced nyoo MEK-si-koh green CHEE-lee stoo
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew
To serve
Method
Set an oven rack about 6 inches (15 cm) from the broiler and heat the broiler. Arrange the green chiles on a baking sheet and broil, turning occasionally, until the skins are blistered and blackened in spots, 8 to 12 minutes. Transfer to a bowl, cover, and let steam for 10 minutes, then peel, seed, and chop; if using already-roasted chiles, skip this step.
In a bowl, toss the pork with the flour, 1 tsp salt, and black pepper until evenly coated. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Brown the pork in batches, about 4 to 5 minutes per batch, until browned on all sides, then transfer to a plate.
Add the onion to the pot and cook, scraping up browned bits, until soft and translucent, about 5 minutes. Add the garlic, cumin, and oregano and cook, stirring, until fragrant, about 30 seconds.
Return the pork to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for 30 minutes.
Stir in the potatoes and chopped green chiles. Simmer uncovered for 20 to 25 minutes, until the pork is fork-tender, the potatoes are tender, and the broth has thickened slightly. Taste and add more salt if needed. Serve hot with warm flour tortillas.
Regional variants
Some cooks add diced tomatoes or tomatillos for a tangier broth, or use beef instead of pork. A spoonful of masa harina can also be stirred in to thicken the stew.
Cook's notes
- Hatch chiles vary in heat, so taste the stew after the chiles go in and adjust with more roasted chile or salt as needed.
- For a thicker stew, mash a few potato chunks against the side of the pot and stir them back into the broth.
- Keep the simmer gentle once the potatoes are added so they stay intact and the pork remains tender.
Serve with
Warm flour tortillas, and perhaps a simple green salad or sliced avocado.
Make ahead and storage
Cool and refrigerate for up to 3 days; the flavors deepen overnight. Reheat gently, adding a splash of broth if the stew has thickened too much.
