New Mexican Green Chile Stew

Name: New Mexican Green Chile Stew
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: American
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

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.

115 minMediumServes 6420 cal/serving

AmericanSoupStovetopStandardHigh ProteinLow CarbLow-SodiumAlcohol-Free

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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

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.
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.
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.
4

Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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).
6

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender.
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.
8

Just before serving, stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
9

Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro. Serve with warm 6 warm flour tortillas on the side.

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Questions

Why mix the cornstarch with water first in New Mexican Green Chile Stew?

Step 7 reads: "In a small bowl, whisk together 2 tbsp all-purpose flour and 1/2 cup water to make a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 7 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for cilantro in New Mexican Green Chile Stew?

The entry for New Mexican Green Chile Stew calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is New Mexican Green Chile Stew?

Moderately. The heat in New Mexican Green Chile Stew comes from 1 1/2 cups Hatch or Anaheim green chiles, roasted, peeled, seeded, and chopped and 2 cans canned chopped green chiles (if fresh not available), drained. For a milder plate, remove the seeds and ribs from the green chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in New Mexican Green Chile Stew?

One serving (the recipe makes 6) is about 420 calories, with 50 g protein, 14 g carbohydrate and 30 g fat, plus 2 g fiber and 169 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze New Mexican Green Chile Stew?

Yes. Refrigerate New Mexican Green Chile Stew for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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