🌶️ Key Ingredient
The star of this dish is the roasted Hatch chile, grown in the Hatch Valley of New Mexico. The hot variety gives the stew its signature spicy kick.
🧾 Ingredients
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1½ lbs pork shoulder (cut into small cubes)
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1 tbsp oil or lard
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1 medium onion (chopped)
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3 cloves garlic (minced)
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2 cups roasted hot Hatch green chiles (peeled & chopped)
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3 cups chicken broth
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2 medium potatoes (diced)
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1 tsp ground cumin
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½ tsp oregano
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Salt & black pepper to taste
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Optional: diced tomatoes or tomatillos
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Fresh cilantro for garnish
🍳 Instructions
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Brown the pork
Heat oil in a heavy pot. Add pork cubes and cook until lightly browned. -
Sauté aromatics
Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 30 seconds. -
Add chiles & seasoning
Mix in chopped roasted Hatch chiles, cumin, oregano, salt, and pepper. -
Add broth & potatoes
Pour in chicken broth and add diced potatoes. -
Simmer
Cover and simmer for 35–45 minutes until pork is tender and potatoes are cooked. -
Finish
Taste and adjust seasoning. Garnish with fresh cilantro.
🍽️ How It’s Traditionally Served
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With warm flour tortilla or cornbread
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Topped with shredded cheese
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Sometimes served over white rice
🔥 Tips for the Best Flavor
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Roast fresh Hatch chiles over an open flame, then peel them for deeper smoky flavor.
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If Hatch chiles aren’t available, you can substitute with Anaheim pepper or poblano pepper (though they’re milder).
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The stew often tastes even better the next day after the flavors develop.
If you want, I can also show you:
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🌶️ Authentic New Mexico restaurant-style Hatch Green Chile Stew
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🍲 Slow-cooker version
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🔥 Extra-spicy version using 3 different green chiles.