Here’s an authentic Mexican Green Chile Stew with Hatch chiles—rich, comforting, and full of that unmistakable roasted chile flavor. This is a New Mexico–style “caldillo”, which is traditional and simple.
🌶️🍲 Authentic Green Chile Stew (Hatch Chile Stew)
Ingredients
- 2 lbs pork shoulder or pork stew meat, cut into chunks
- Salt & black pepper, to taste
- 2 tbsp oil or lard
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups roasted Hatch green chiles, peeled & chopped
- 4 cups chicken or pork broth
- 2 cups diced potatoes
- 1 tsp ground cumin
- ½ tsp Mexican oregano
- Optional: pinch of coriander
Instructions
- Brown the pork
- Heat oil or lard in a heavy pot over medium-high heat.
- Season pork with salt and pepper.
- Brown pork on all sides. Remove and set aside.
- Build the base
- In the same pot, sauté onion until soft.
- Add garlic and cook 30 seconds.
- Add chiles
- Stir in roasted Hatch chiles and cook 2–3 minutes to bloom flavor.
- Simmer
- Return pork to pot.
- Add broth, potatoes, cumin, oregano, and coriander.
- Bring to a gentle boil, then reduce to a simmer.
- Cover and cook 1–1½ hours until pork is tender and potatoes are soft.
- Finish
- Taste and adjust salt.
- Let rest 10 minutes before serving.
How to Roast Hatch Chiles (Quick)
- Roast over flame, grill, or broil until skins blister.
- Cover in a bowl 10 minutes.
- Peel skins, remove seeds (or keep for heat).
Authentic Tips 🇲🇽 / NM Style
- No tomatoes — true green chile stew stays green.
- Pork is traditional, but beef works.
- Hatch chiles are the star—don’t overpower with spices.
- Gets even better the next day.
Serve With
- Warm flour tortillas
- Pinto beans
- Sopapillas
If you’d like, I can also share a slow cooker version, beef green chile stew, or extra-thick restaurant-style version 🌶️🔥
