New Mexican Green Chile Stew
A beloved Southwestern classic featuring the iconic Hatch green chile peppers unique to New Mexico's terrain. This hearty and spicy stew combines tender chunks of pork with potatoes in a savory, chile-infused broth. Known locally as "Chile Verde," it's a staple comfort food representing the region's Spanish and Native American heritage.
Ingredients
- 2 lbs pork shoulder (butt), trimmed and cut into 3/4-inch cubes
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups Hatch or Anaheim green chiles, roasted, peeled, seeded, and chopped
- 2 cans canned chopped green chiles (if fresh not available), drained
- 1 lb Yukon gold potatoes, peeled and diced into 3/4-inch cubes
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 2 tbsp all-purpose flour
- 1/2 cup water
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 6 warm flour tortillas
Instructions
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1
Season the 2 lbs trimmed and cut into 3/4-inch cubes pork shoulder (butt) with 2 tsp salt and 1 tsp freshly ground black pepper.
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2
In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides, about 3-4 minutes per batch. Transfer to a plate.
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3
Reduce heat to medium and add 1 diced onion to the pot. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
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4
Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Return the browned pork to the pot along with any accumulated juices. Add 1 1/2 cups roasted, peeled, seeded, and chopped Hatch or Anaheim green chiles (or 2 cans drained canned chopped green chiles (if fresh not available) if using), 1 lb peeled and diced into 3/4-inch cubes Yukon gold potatoes, 4 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano (preferably Mexican).
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6
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender.
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7
In a small bowl, whisk together 2 tbsp all-purpose flour and 1/2 cup water to make a slurry. Stir the slurry into the stew and simmer uncovered for an additional 15-20 minutes until the stew thickens slightly.
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8
Just before serving, stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
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9
Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro. Serve with warm 6 warm flour tortillas on the side.