Green Chile Stew With Hatch Hot and Homemade Tortillas

Here’s a New Mexico–style Green Chile Stew with Hatch chiles, plus soft homemade flour tortillas to go with it 🌶️🫓

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Hatch Green Chile Stew

Ingredients

• 2 Tbsp oil or bacon fat

• 1½–2 lb pork shoulder, cut into 1-inch cubes (can sub chicken or beef)

• Salt & black pepper

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2–3 cups roasted Hatch green chiles, peeled & chopped (hot or hot/medium)

• 4 cups chicken or pork broth

• 2–3 medium potatoes, peeled & diced

• ½ tsp ground cumin (optional but traditional in some homes)

• ¼ tsp Mexican oregano (optional)

Instructions

1. Brown the pork
   Heat oil in a heavy pot over medium-high. Season pork with salt and pepper. Brown well on all sides; remove and set aside.

2. Build the base
   Lower heat to medium. Add onion and cook until soft, ~5 minutes. Add garlic and cook 30 seconds.

3. Add chiles & broth
   Stir in chopped Hatch chiles. Cook 2–3 minutes to bloom flavor. Add broth and browned pork.

4. Simmer
   Bring to a gentle boil, reduce to low, cover, and simmer 45 minutes.

5. Add potatoes
   Add potatoes, cumin, and oregano. Simmer uncovered 20–30 minutes until potatoes are tender and stew thickens slightly.

6. Finish
   Taste and adjust salt. The stew should be brothy but rich—not thick like chili.

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Homemade Flour Tortillas (New Mexico–Style)

Ingredients (8–10 tortillas)

• 2 cups all-purpose flour

• ½ tsp salt

• 1 tsp baking powder

• 3 Tbsp lard or vegetable shortening

• ¾ cup warm water (approx.)

Instructions

1. Mix flour, salt, and baking powder.

2. Cut in lard until crumbly.

3. Add warm water gradually, mixing until soft dough forms.

4. Knead lightly 2–3 minutes until smooth.

5. Cover and rest 30 minutes.

6. Divide into balls. Roll thin (about 6–7 inches).

7. Cook on a hot dry skillet or comal until bubbles form and light brown spots appear—about 30–45 seconds per side.

8. Keep warm wrapped in a towel.

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Serving Tips

• Serve stew ladled over or alongside tortillas for dipping.

• Optional toppings: extra chopped green chile, diced onion, or a squeeze of lime.

• Even better the next day.

If you want, I can give you a slow-cooker version, red chile alternative, or authentic New Mexico variations by region.