Name: New Mexico Green Chile Pork Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g Pork Shoulder, cut into bite-size pieces; 1 cup Hatch Green Chiles, roasted and chopped; 2 Potato, diced; 1 Onion, chopped; 3 clove Garlic, minced; 3 cup Chicken Stock, for simmering; 1 tsp Ground Cumin, for earthy flavor; ¾ tsp Dried Oregano, preferably Mexican-style if available; 1 tbsp Neutral Oil, for browning pork; 1 tsp Salt, adjust to taste; ½ tsp Ground Black Pepper, freshly ground if possible

1 hr 35 mintotal

45 min hands-on50 min hands-off

Prep 20 min · Cook 1 hr 15 min

Serves: 4
Difficulty: Medium
Spice: Medium

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Method

Season the pork with salt and black pepper.
Heat oil in a heavy pot and brown the pork in batches.
Add onion and garlic, then cook until fragrant and softened.
Stir in Hatch green chiles, potato, cumin, oregano, and chicken stock.
Cover and simmer until the pork is tender and the potatoes begin to thicken the stew.
Taste, adjust salt, and serve hot.

How to tell it's done

The pork should be tender, the broth slightly thick, and the green chile flavor bright and smoky.

Getting it right

Tip

Brown the pork well before simmering; those browned bits give the stew its deep base flavor.

What to serve it with

Serve with warm tortillas, rice, or cornbread.

Common mistakes

The pork is dry and stringy.: Brown it in batches and then let it simmer slowly. Pork shoulder needs time at low heat to become tender; rushed at a boil it tightens and stays that way however long it cooks.
The stew is thin.: Mash a few pieces of potato against the side of the pot near the end. The starch is the thickener here — the recipe has no flour, and it does not need any.

Substitutions

Hatch Green Chiles — Use roasted mild green chiles if Hatch chiles are unavailable, but the flavor will be less New Mexican.
Pork Shoulder — Pork loin can be used for a leaner stew, but it needs gentler cooking to avoid dryness.

Storing and reheating

Keeps four days in the fridge and is better the next day once the chile settles. Freezes for three months. Reheat gently; the potato softens further each time, which is normal.

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Ingredients