Green Chile Stew With Hatch Hot

Here’s a hearty Green Chile Stew with Hatch hot chiles — bold, smoky, and perfect if you like real heat.

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🌶️ Hatch Hot Green Chile Stew

Ingredients

• 2 lbs pork shoulder (cubed)

• 2 tbsp oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3–4 cups roasted Hatch hot green chiles, peeled & chopped

• 4 cups chicken broth

• 2 medium potatoes, diced

• 1 tsp ground cumin

• ½ tsp dried oregano (Mexican oregano if possible)

• Salt & black pepper to taste

• Optional: 1 jalapeño (extra heat), fresh cilantro, squeeze of lime

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Instructions

1. Brown the pork
   Heat oil in a large pot or Dutch oven. Season pork with salt and pepper, then brown in batches. Remove and set aside.

2. Build flavor
   In the same pot, sauté onion until soft (about 5 minutes). Add garlic and cook 30 seconds.

3. Add chiles & spices
   Stir in chopped Hatch green chiles, cumin, and oregano. Cook 2–3 minutes to release flavor.

4. Simmer
   Return pork to the pot. Add broth and potatoes. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes until pork is tender and stew thickens.

5. Adjust & serve
   Taste and adjust salt. Add a squeeze of lime if desired. Garnish with cilantro.

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🔥 Tips for Using Hatch Hot Chiles

• Roast over open flame or under a broiler until skins blister.

• Steam in a covered bowl 10 minutes, then peel.

• Remove seeds for slightly less heat, or keep them for maximum spice.

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Serve with warm tortillas or cornbread. If you’d like, I can also give you a slow cooker or Instant Pot version.