Here’s a bold and flavorful Green Chile Stew with Hatch Hot Chiles—a New Mexico classic that brings the perfect heat and depth. Great for chilly nights or anytime you’re craving a spicy, comforting bowl.
🌶️ Green Chile Stew with Hatch Hot Chiles 🌶️
Servings: 6 | Cook Time: ~1.5 hours
Ingredients:
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2 tbsp oil (olive or avocado)
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1½ lbs pork shoulder or stew meat, cubed
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Salt + pepper to taste
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1 medium onion, diced
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3 cloves garlic, minced
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4–5 roasted Hatch hot green chiles, peeled and chopped
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1 large russet potato, peeled and diced
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1 tomato, diced (optional, for extra depth)
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3 cups chicken broth (or more if needed)
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1 tsp ground cumin
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½ tsp Mexican oregano (optional)
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Fresh cilantro + lime wedges (for garnish)
Instructions:
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Sear the Pork:
Heat oil in a large pot over medium-high heat. Season the pork with salt and pepper, then sear in batches until browned. Remove and set aside. -
Sauté Veggies:
In the same pot, add diced onion. Cook 4–5 minutes until translucent. Add garlic and sauté 1 more minute. -
Simmer:
Return pork to the pot. Stir in chopped Hatch chiles, potatoes, tomato (if using), cumin, and oregano. Pour in the chicken broth. -
Cook Low & Slow:
Bring to a boil, then reduce to a low simmer. Cover and cook for about 1 to 1½ hours, or until the pork is tender and the potatoes are soft. -
Adjust Seasoning:
Taste and season with more salt if needed. Add a splash of broth or water if the stew gets too thick. -
Serve Hot:
Ladle into bowls. Garnish with chopped cilantro and a squeeze of lime. Warm flour or corn tortillas on the side? Always a good idea.
🔥 Notes:
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Hatch Hot chiles can range in heat—taste before adding if you’re heat-sensitive.
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Roasting the chiles brings out the smoky flavor—use fresh or frozen roasted Hatch if available.
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This stew gets better the next day, so leftovers are gold.
