This Green Chile Stew Recipe is full of tender chunks of pork, potatoes, and a smoky broth made from freshly roasted green chiles.
It’s brimming with flavor and is the perfect way to highlight Hatch chiles when they are in season. A bowl of this southwestern style stew is warm and comforting, with a bit of smoky heat.
Roast chiles in the oven until blistered, then steam them in a large ziploc bag for 10 minutes to loosen the skin.
Remove the skin from the chiles, then remove the seeds, chop, and set aside.
In a dutch oven or large heavy saucepan, brown the pork on all sides over medium-high heat. Remove from the pot onto a plate and set aside.