Here’s a traditional-style Authentic Mexican Green Chile Stew with Hatch Chiles — rich, smoky, and deeply comforting 🌶️
While green chile stew is especially famous in New Mexico, it draws strong influence from northern Mexican cooking traditions.
🌶️ Authentic Green Chile Stew (Carne con Chile Verde Style)
Ingredients
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2 lbs pork shoulder (cut into 1-inch cubes)
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2 tbsp oil or lard
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1 medium onion, diced
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3 cloves garlic, minced
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2 cups roasted, peeled, chopped Hatch green chiles
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4 cups chicken broth
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2 medium potatoes, diced
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1 tsp ground cumin
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½ tsp dried Mexican oregano
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Salt and black pepper to taste
🔥 About Hatch Chiles
Authentic Hatch chiles come from the Hatch Valley in New Mexico and have a distinctive earthy heat. When in season (late summer), fresh-roasted Hatch chiles make this stew exceptional.
Instructions
1️⃣ Brown the Pork
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Heat oil in a heavy pot or Dutch oven over medium-high heat.
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Season pork with salt and pepper.
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Brown in batches until golden. Remove and set aside.
2️⃣ Build the Base
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In the same pot, sauté onion until soft (about 5 minutes).
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Add garlic and cook 30 seconds.
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Stir in cumin and oregano.
3️⃣ Simmer
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Return pork to pot.
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Add chopped roasted Hatch chiles and chicken broth.
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Bring to a simmer, cover, and cook 45–60 minutes until pork is tender.
4️⃣ Add Potatoes
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Add diced potatoes and simmer another 20–25 minutes until fork-tender.
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Adjust salt and pepper.
🍽️ Serve With
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Warm flour tortillas
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Mexican rice
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Refried beans
🌟 Traditional Tips
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Roast chiles over open flame until blistered, steam in a covered bowl, then peel.
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For thicker stew, mash a few potatoes into the broth.
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For extra depth, add a splash of Mexican beer while simmering.
If you’d like, I can also give you:
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A slow cooker version
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A spicy red chile version
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Or a Texas-style chile verde variation 🌶️
