Green Chile Stew With Hatch Hot

Here’s a traditional Green Chile Stew with Hot Hatch chiles—hearty, smoky, and full of New Mexico flavor 🌶️🥔

Green Chile Stew (Hot Hatch Style)

Ingredients

• 2 lbs pork shoulder (or pork stew meat), cubed
  (can substitute beef if preferred)

• 2 tablespoons oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 cups roasted Hatch green chiles (hot), peeled & chopped
  (fresh or frozen)

• 4 cups chicken or pork broth

• 2 medium potatoes, peeled & diced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon ground cumin (optional but common)

• ½ teaspoon oregano

• Optional: 1 tablespoon flour (for thicker stew)

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat.

2. Add pork and brown on all sides.

3. Add onion and cook until soft, about 3–4 minutes.

4. Stir in garlic and cook 30 seconds.

5. Sprinkle flour over mixture if using; stir well.

6. Add green chiles, broth, potatoes, salt, pepper, cumin, and oregano.

7. Bring to a boil, then reduce heat to low.

8. Cover and simmer 45–60 minutes, until pork is tender and potatoes are soft.

9. Taste and adjust seasoning.

Serving Tips

• Serve hot with warm tortillas or sopapillas

• Even better the next day

• Add more chopped chiles if you like extra heat 🔥

Variations

• Extra hot: add a chopped roasted jalapeño

• Thicker stew: mash a few potatoes in the pot

• Chicken version: swap pork for chicken thighs

If you want, I can also share:

• How to roast Hatch chiles

• A slow-cooker version

• A milder family-friendly version