Here’s a classic, authentic Mexican (New Mexican) Green Chile Stew recipe made with Hatch chiles — a hearty, flavorful one‑pot comfort stew that highlights the smoky sweetness of roasted Hatch chiles. It’s especially popular in the Southwest and pairs perfectly with warm tortillas.
🌶️ Authentic Mexican (New Mexican) Gree
🛒 Ingredients (Serves ~8)
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12–15 Hatch green chiles (roasted, peeled & chopped) — if unavailable, Anaheim + a jalapeño can be used
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2 lbs (900 g) pork shoulder (cubed)
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2 tbsp vegetable oil
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½ cup onion (finely chopped)
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2 cloves garlic (minced)
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6 cups chicken broth
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1 (10 oz) can diced tomatoes
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3 large potatoes (diced ~½‑inch pieces)
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½ tsp dried oregano
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½ tsp ground cumin
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1 tsp salt & pepper (or to taste)
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3 bay leaves (optional)
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2 tbsp butter + 2 tbsp flour (for thickening; optional)
👩🍳 Directions
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Roast the Hatch chiles
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Broil the green chiles until the skin blisters and chars.
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Place in a bowl and cover with a towel for 10 min to steam — this loosens the skins.
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Peel, seed (optional for milder heat), and chop.
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Brown the pork
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Heat oil in a large pot or Dutch oven over medium‑high heat.
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Season pork with salt & pepper and brown evenly.
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Sauté aromatics
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Add onions and garlic to the pot; sauté until softened.
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Build the stew
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Add the roasted Hatch chiles, diced tomatoes, potatoes, broth, oregano, cumin, and bay leaves.
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Simmer
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Bring to a boil, then reduce heat and simmer covered 1½–2 hours until pork and potatoes are tender.
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Optionally thicken
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Melt butter in a small pan, whisk in flour to make a roux, then stir into stew and simmer a few more minutes.
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🍽️ Serve With
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Warm flour or corn tortillas
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A squeeze of fresh lime
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Optional garnishes: cilantro, sour cream, cheese
🔥 Tips for authenticity:
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Hatch green chiles are traditional — their smoky, mild heat defines the stew’s flavor.
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Roasting the chiles first brings out deeper, smokier flavor.
Would you like a simplified version for a weeknight dinner or a slow‑cooker adaptation?
