Authentic New Mexico Green Chile Stew
Ingredients
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1 lb pork shoulder or stew meat, cut into 1-inch cubes
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2 tbsp vegetable oil
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1 large onion, diced
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3 cloves garlic, minced
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4 cups peeled and diced potatoes (Yukon Gold or Russet)
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4 cups roasted green chiles, peeled, seeded, and chopped (preferably Hatch green chiles)
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4 cups chicken or vegetable broth
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1 tsp ground cumin
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1 tsp dried oregano (preferably Mexican oregano)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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Optional: 1 cup diced carrots or corn for extra sweetness
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Optional garnish: fresh cilantro, lime wedges
Instructions
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Brown the meat
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Heat oil in a large pot over medium-high heat.
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Brown pork on all sides, then remove and set aside.
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Sauté aromatics
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In the same pot, sauté onion and garlic until soft and fragrant (3–4 minutes).
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Add spices and broth
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Stir in cumin and oregano.
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Return pork to the pot and add broth. Bring to a boil.
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Simmer with potatoes
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Add potatoes (and optional carrots/corn).
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Reduce heat to low, cover, and simmer 45–60 minutes until meat and potatoes are tender.
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Add green chiles
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Stir in chopped roasted green chiles during the last 15 minutes of cooking.
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Adjust salt and pepper to taste.
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Serve
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Ladle hot stew into bowls.
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Garnish with fresh cilantro and a squeeze of lime if desired.
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Serve with warm cornbread or tortillas.
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Tips & Variations
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Roasting chiles: If you can’t get Hatch chiles, Anaheim chiles work, but Hatch is traditional. Roast and peel for maximum flavor.
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Spicy: Keep some seeds or use a mix of mild and hot green chiles.
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Vegetarian: Swap pork for cubed roasted squash or extra potatoes; use vegetable broth.
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Thicker stew: Mash a few potato chunks into the broth or cook uncovered for 10 minutes at the end.
💡 Authentic tip: New Mexicans often make this with fire-roasted Hatch chiles, which give the stew a smoky, slightly sweet, and earthy flavor you can’t replicate with canned green chiles.
If you want, I can give a crockpot version that makes it even easier to prep and cook low-and-slow while keeping all the authentic flavor. Do you want me to do that?