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Growing up in New Mexico, green chile stew was always a comfort food staple. This hearty dish brings back memories of chilly evenings and family gatherings. I've tweaked my grandmother's recipe over the years, perfecting balance between tender pork, spicy chiles, and creamy potatoes. Trust me, once you try this stew, you'll understand why it's beloved throughout the Southwest. Rich flavors meld together, creating a warm, satisfying meal that'll have you coming back for seconds. Let's dive into making this Southwestern classic!
Ingredients for New Mexico Green Chile Stew
- Pork shoulder: Adds rich flavor and texture to the stew, becoming tender and flavorful when simmered with other ingredients.
- Vegetable oil: Used for browning the pork and sautéing the onions and garlic, adding depth of flavor to the stew.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall taste of the dish.
- Garlic: Adds a pungent and aromatic flavor to the stew, complementing the other ingredients and enhancing the overall taste.
- Roasted green chiles: The star ingredient, imparting a smoky, spicy flavor that defines the dish and gives it its signature taste.
- Chicken broth: Provides a savory liquid base for the stew, infusing it with rich flavor and keeping the ingredients moist.
- Russet potatoes: Add heartiness and texture to the stew, absorbing the flavors of the other ingredients while providing a satisfying bite.
Read more: Hatch Green Chile Stew Recipe
Essential Tools for Making This Stew Recipe
- Knife: Essential for cutting the pork, onions, garlic, and potatoes into the required sizes for the stew.
- Cutting board: Provides a safe and stable surface for chopping and preparing ingredients like the pork and vegetables.
New Mexico Green Chile Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Pork shoulder, cubed
- 1 tbsp Vegetable oil
- 1 Large onion, chopped
- 3 cloves Garlic, minced
- 1 lb Roasted green chiles, peeled and chopped
- 4 cups Chicken broth
- 4 Russet potatoes, peeled and cubed
- 1 tsp Salt
- 1 tsp Ground cumin
- 1 tsp Dried oregano
Read more: Rudy’s Green Chili Stew Recipe
Instructions:
- Heat the oil in a large pot over medium heat. Add the pork and cook until browned on all sides.
- Add the onion and garlic to the pot and cook until softened.
- Stir in the green chiles, chicken broth, potatoes, salt, cumin, and oregano. Bring to a boil.
- Reduce heat to low and simmer for about 1 hour, or until the pork and potatoes are tender.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Carne Adovada Stew Recipe
Can You Make New Mexico Green Chile Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, let it cool, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
New Mexico green chile stew is traditionally made with Hatch green chiles, which are grown in the Hatch Valley of New Mexico and are known for their unique flavor and heat level.
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