Hatch Green Chile Stew
A hearty stew of pork and potatoes simmered in roasted Hatch green chile broth — the essential cool-weather dish of New Mexico.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Large soup pot
- •Broiler or open flame for roasting chile
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 16
- carbs
- 26
- protein
- 24
- calories
- 350
Instructions
- 1
Heat the oil in a large pot over medium-high heat. Brown the pork cubes on all sides in batches.
- 2
Add the onion and garlic. Cook for 4 minutes until softened.
- 3
Pour in the stock and scrape up the browned bits from the bottom. Add the cumin and tomato if using.
- 4
Bring the liquid to a boil, then lower heat to a gentle simmer. Cover and cook 30 minutes until the pork starts to soften.
- 5
Stir in the potatoes and green chile. Simmer uncovered for 20–25 minutes until the potatoes are tender and the pork is cooked through.
- 6
Season with salt and pepper to taste. Serve hot with tortillas.
Chef's tips
Use a mix of medium and hot Hatch chile for the best flavor balance. Too much heat hides the pork flavor, but too little makes the stew bland.
Storage
Refrigerate up to 4 days; freezes well for up to 3 months.
Reheating
Reheat over medium-low heat, stirring occasionally, until steaming through.
Common mistakes to avoid
- •Using only canned mild green chile, which lacks real roasted flavor.
- •Adding the potatoes too early, which makes them turn into mush.
- •Skipping peeling the roasted chile skins, which leaves tough papery bits in the stew.
Serving suggestions
Cooked Hatch Green Chile Stew?
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