Some like it hot! We do. There is something about the slow burn of spicy foods and the satisfaction it brings that keeps you wanting more. I like heat, but I also like flavor, and I think there needs to be an equal balance of both for me to enjoy. In comparison to my husband, I am a wimp. My husband, not so much. He eats spicy food just for the fun of it and puts sriracha on everything. He enjoys spicy food so much that our 2 year old son asks for hot sauce at dinner time. This is our New Mexico Green Chile Stew made with Hatch Chiles!
As you have probably guessed this New Mexico Green Chile Stew recipe is spicy, but also has very bold flavors to round out the heat. Ever since we had Hatch Chile Rellenos at a restaurant here in Atlanta called Taqueria Del Sol, we have become obsessed. The flavor of hatch chile is definitely spicy, but also tart and smoky because of the roasting. Once you try it you will fall in love and no other chile will do. Poblano is a good runner up, but it just isn’t quite as potent as hatch chiles. You can only get fresh hatch chiles (outside of NM) around late Summer, early Fall. Frozen works just the same. I have seen diced hatch chiles in the freezer section at Trader Joe’s and Sprouts and in the international aisle (canned or jarred) at most grocery stores.
Late last summer there were fresh ones at Sprouts, so I bought a ton, roasted and peeled them and stocked my freezer full. I asked Lori, one of my friends who is from Colorado and is a green chile enthusiast “after I stuff and fry some of these, what should I do with the rest.” She told me about “Green Chile Stew.” Its like a stew/gravy. Lori explained in Colorado they eat it over everything, burritos, stuffed sopapillas, over eggs, hashbrowns, etc. She stated it was also amazing served like a stew with homemade tortillas. I was sold! Lori started me out with a basic recipe (barely any measurements) of literally browning pork, adding flour and the green chiles and simmer with water. I added some spices and made it to an actual recipe. I must say I really am proud of this one. Simmering pork with green chiles (and a couple of spices) are magic together. The spicy smoky flavor of the green chile pairs so well with the tender pieces of pork. After we finished all the pork there was still gravy left, so I reduced it with chicken stock (to make it into a sauce) and made Spinach and Cheese Enchiladas Verde. I suggest you do the same! Oh and don’t forget to serve this New Mexico Green Chile Stew with homemade tortillas.
- 1½ tbsp olive oil
- 2 lbs of pork shoulder, cubed
- ½ onion medium, diced
- 2 tsp salt
- 1½ tsp cumin
- 1½ tsp Mexican oregano
- 1 tsp white pepper
- 2 tbsp flour
- 1 cup green chiles, diced
- 2 cups water
- flour tortillas, for serving (optional)
- fresh cilantro, for serving (optional)
- Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1½ tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1½ tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
- Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
- Serve with homemade tortillas and fresh cilantro.
Sounds like a great fall or winter dish!
It absolutely is. New Mexican’s wait patiently for the fall Harvest and the arrival of the trucks and chile roasters, then typically buy 20 or 40 pounds of the stuff (Green Chile and have it roasted right there. bring it home pell (easy after the roasting and sitting a while in the plastic bags to “sweat” of the “skin” Then freezing it. Well not all, you keep maybe 5-10 pounds out enough to make around 15-30 servings, Depending how you like your servings.
Then when that batch is eaten, you start the process over… Tomorrow I will be making the first pot of Green Chile Stew in nearly 10 year since I moved out of New Mexico.
Yes Dan! This dish is so comforting. We get the Green Chiles here in Atlanta around August and we do the same. Definitely not 20 -40 pounds. Maybe like a pound. 😉
Thank you Nancy!
This looks delicious!
Thank you Lucy!
I’m a Hatch green chile fan myself! We roast at least 50 lbs. a year over wood, freeze them, and use them the remainder of the year. This stew sounds delicious, with all the prerequisite flavors!
Wow 50 lbs? Sounds exciting! I love traditions like that!
Will have to try this – still have a jar of green chiles from when I was in New Mexico last summer and have been wanting to make something!
This recipe is definitely a good use of the chiles! Hope you like it!
Just made this. It was absolutely wonderful. Being from New Mexico (near Hatch actually), I eat lots of green chile stew and have tried lots of green chile stew recipes. The seasoning and texture of this version is perfect. Wish I had a big bag of fresh roasted chiles from home. I will be making this again many times. Thank you!
Awesome! So glad you liked it. With the left over gravy (after all the pork was gone), I thinned it with chicken broth and made Enchiladas Verde. So good!
What kind of green chilis?
The best kind! Hatch Green Chilies! Bonus! It’s Hatch Chili season!!!!
HATCH is also a city in New Mexico, where the chilies come from. They have a FIESTA too! They are worth looking for, they will change your life!
Will I get same results by throwing it all into a crockpot?
Hello Selena, Thank you for checking us out and thank you for your question. You may get a similar result if brown the meat first. We haven’t tried it in a crock pot. If you end up trying please let us know how it goes.
Hello and Merry Christmas! Every September, I go to a high school and pick up my fresh roasted 25 lb burlap bag of HATCH CHILIES! I break them down in family size packs and stash them in the deep freeze. Well guess who’s coming to dinner tonight!! Lol This recipes is Exactly what I needed. I’ll fry up some rice and dinner will be Ready! Thank you thank you! Happy New Year too??
Happy that we could help with your green chile problem! ? That is pretty cool to have access to that many! Wish we had that same opportunity!
Where is the garlic? New Mexican Green Chile Stew always has plenty of garlic!!
Haha! Feel free to add some.
Thanks for the recipe. I did mine in a crock pot. Browned the meat first, dumped it all in and let it set all day on a medium setting. I did use chicken broth instead of straight water. Such great flavor. Thanks for sharing.
Great idea to use chicken broth! Glad you enjoyed it!
We just moved to Amarillo in the Texas Panhandle, and to our delight, New Mexico Hatch and Green Chiles are everywhere! We constantly have a fresh supply to bring home and roast, then freeze. I can’t wait to make this stew!
Awesome! I wish we had the opportunity to have them so available to us. We can only get them late summer! I hope you love the stew. Please let us know what you think.