Nothing warms the soul like a big bowl of Green Chile Stew! This New Mexico-inspired dish is packed with tender chunks of pork (or beef), roasted green chiles, potatoes, and a flavorful broth that’s both comforting and slightly spicy. Whether you’re making this for a cold winter night or just craving some authentic Southwestern flavor, this one-pot meal is easy, delicious, and perfect for the whole family!
Serve it with warm tortillas or a side of cornbread for the ultimate cozy meal. Let’s get cooking!
What You’ll Need
Ingredients:
- 2 tablespoons olive oil
- 2 pounds pork shoulder or beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups roasted Hatch green chiles, chopped (or canned if fresh isn’t available)
- 4 cups chicken or beef broth
- 3 Russet potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1 Roma tomato, diced (optional, for added freshness)
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon lime juice (for brightness)
- Fresh cilantro and warm tortillas for serving
Pro Tips for the Best Green Chile Stew
- Use Hatch Green Chiles if Possible – They have the best flavor, but Anaheim or Poblano peppers work too!
- Sear the Meat for Extra Flavor – Browning the pork or beef before simmering locks in juices and gives the broth richness.
- Adjust the Heat Level – Want it spicier? Add extra roasted chiles or red pepper flakes. Need it milder? Use mild green chiles.
- Simmer Low & Slow – The longer the stew cooks, the more tender the meat and the richer the flavors!
- Make It a One-Pot Meal – Add carrots, corn, or beans for extra heartiness.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Substitutions & Variations
- No Pork? Use beef, chicken, or even turkey instead.
- Vegetarian? Replace meat with white beans or jackfruit and use veggie broth.
- No Fresh Green Chiles? Use canned Hatch green chiles or roast your own poblano peppers.
- Thicker Stew? Mash some of the potatoes into the broth or add a cornstarch slurry.
- Lower Carb? Swap potatoes for cauliflower.
Make-Ahead Tips
- Make Ahead: The stew tastes even better the next day! Store it in the fridge overnight for deeper flavors.
- Freeze for Later: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat on the stovetop.
How to Make Green Chile Stew
1. Sear the Meat
Heat olive oil in a large Dutch oven over medium-high heat. Season the pork (or beef) with salt and pepper, then sear until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. Sauté the Onions & Garlic
In the same pot, add the diced onions and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add Green Chiles & Spices
Stir in the roasted green chiles, cumin, oregano, paprika, and red pepper flakes (if using). Cook for 1-2 minutes to toast the spices.
4. Simmer the Stew
Return the seared pork to the pot. Pour in the broth, bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally.
5. Add Potatoes & Tomatoes
Stir in the diced potatoes and Roma tomato. Continue simmering for another 20-30 minutes until the potatoes are tender.
6. Finish & Serve
Stir in lime juice for brightness. Ladle into bowls, garnish with fresh cilantro, and serve with warm tortillas!
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over low heat or microwave in 1-minute bursts.
- Freeze: Cool completely, then store in a freezer-safe container for up to 3 months.
Enjoy & Share!
This New Mexico-style Green Chile Stew is spicy, cozy, and full of bold flavors! Whether you’re making it for a weeknight dinner or a gathering, it’s sure to be a hit.
Tried this recipe? Leave a comment below and let me know how it turned out! 🌶️🍲✨
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