Green Chile Stew Recipe

a bowl of soup with chunks of pork and potatoes with a spoon.

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.

Course Main

Cuisine Southwest

Prep Time 20

Cook Time 2 40

Total Time 3

Servings

Calories 348

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2-3 fresh New Mexico Hatch chiles OR 3-4 Anaheim chiles Hatch chiles are spicier than Anaheims and are only in season for a short period of time, so keep this in mind!
1-2 fresh jalapeño peppers optional, only use for extra heat in your stew
salt and pepper to taste
2 pounds pork shoulder or pork butt chopped into 2 inch pieces, most of the fat removed
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
1 1/2 pounds yellow baby potatoes quartered
5 cups chicken broth

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil, or spray the pan with non-stick cooking spray.
Add the green chiles and jalapeño peppers (if using) to the pan and roast for 12-15 minutes, until they start to blister and blacken. Remove the baking sheet from the oven and turn the chiles over. Roast for an additional 10-12 minutes, then remove the chiles from the oven and place in a large ziploc bag.
Allow the chiles to steam in the bag for about 10 minutes, then remove and transfer to a cutting board. Remove the skin from the chiles by peeling it away with your hands (you can wear gloves for this step) and discard. Slice open the roasted chiles/peppers and use a spoon or knife to remove the seeds from the chiles, then chop them and set aside.
Generously season the pork with salt and fresh pepper to taste. Heat 1 Tablespoon of olive oil in a large soup pot or dutch oven over medium high heat. Once the oil is hot, add the pork. Cook the pork until nicely browned on each side, flipping the pieces every 2-3 minutes. Remove the pork pieces to a plate.
Reduce the heat to medium and pour in the remaining 1 Tablespoon of oil. Stir in the onion and cook until it starts to become translucent. Stir in the garlic, Mexican oregano, salt, cumin, and chopped peppers and cook for 1-2 minutes.
Add the cooked pork back to the pot along with the potatoes, bay leaves, and chicken broth, then stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover the pot and cook for 1-2 hours, until the pork and potatoes are tender.
Remove the bay leaves from the stew, and serve with freshly minced cilantro, lime wedges, and corn or flour tortillas if desired.

Notes

Make it extra spicy. If you like spicy food, be sure to add the roasted jalapeño peppers that I list under the optional ingredients. They add some nice heat to the stew, especially if you're using Anaheim peppers which are typically more mild.

To make your stew less spicy, omit the jalapeños. Also make sure to remove all of the seeds and membranes from your peppers, since this is where much of the heat comes from. You can also decrease the amount of green chiles that you use for a more mild stew.

For a thicker stew, add a couple tablespoons of corn meal or masa harina along with your broth.

For a vegetarian or vegan option, you can omit the meat and use vegetable broth instead. You can also add beans or hominy for protein.

Store leftovers in a airtight container in the fridge for up to four days.

Nutrition