Authentic New Mexico Green Chile Stew

Here’s an authentic New Mexico Green Chile Stew recipe—hearty, flavorful, and packed with the signature green chiles of the Southwest 🌶️🥣

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🌿 New Mexico Green Chile Stew

⏱ Time

• Prep: 15 minutes

• Cook: 1 hour

• Serves: 4–6

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🧺 Ingredients

Main Ingredients

• 1 lb (450 g) pork shoulder or stew meat, cut into 1-inch cubes

• 2 tbsp vegetable oil or lard

• 1 large onion, diced

• 3–4 cloves garlic, minced

• 1–2 cups roasted Hatch green chiles, peeled, seeded, and chopped

• 3 medium potatoes, peeled and diced

• 3 cups chicken or beef broth

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp cumin (optional)

• 1 tsp dried oregano

Optional Additions

• 1–2 fresh jalapeños or serrano chiles for extra heat

• 1 cup diced carrots

• 1–2 tsp lime juice (added at the end)

• Chopped fresh cilantro for garnish

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👩‍🍳 Instructions

1. Roast & Prep Chiles (if using fresh Hatch chiles)

1. Roast over a gas flame, under the broiler, or on a cast-iron skillet until blackened.

2. Place in a plastic bag or covered bowl for 10 minutes to steam.

3. Peel, remove seeds, and chop coarsely.

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2. Brown the Meat

1. Heat oil or lard in a large pot over medium-high heat.

2. Brown pork cubes on all sides. Remove and set aside.

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3. Sauté Aromatics

1. In the same pot, add onion; cook until translucent (~5 minutes).

2. Add garlic; cook 30 seconds.

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4. Build the Stew

1. Return meat to the pot.

2. Add chopped green chiles, potatoes, broth, salt, pepper, cumin, and oregano.

3. Bring to a simmer, cover partially, and cook 45–60 minutes until meat and potatoes are tender.

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5. Final Touches

• Adjust seasoning.

• Add lime juice if desired.

• Garnish with fresh cilantro before serving.

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🌟 Tips & Variations

• Authenticity: Use Hatch green chiles—they are key to true New Mexico flavor.

• Spicy: Leave some seeds in the chiles or add fresh hot chiles.

• Thicker stew: Mash a few potatoes into the broth or reduce slightly.

• Serving ideas: Serve with warm tortillas, cornbread, or over rice.

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If you want, I can also give a slow-cooker New Mexico Green Chile Stew version that’s easy, hands-off, and keeps the pork super tender.