Green Chile Stew With Hatch Hot

Green Chile Stew with Hatch Hot Chiles

Servings: 6

Prep Time: 20 minutes

Cook Time: 1.5 to 2 hours

Total Time: About 2 hours 15 minutes

Ingredients

• 2 tablespoons vegetable oil or lard

• 2 pounds pork shoulder or pork loin, cut into 1-inch cubes

• Salt and black pepper, to taste

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 2–3 cups roasted Hatch green chiles (hot), peeled, seeded, and chopped (adjust to taste)

• 4 cups chicken or beef broth (low-sodium preferred)

• 1 1/2 pounds potatoes, peeled and diced (Yukon Gold or russet)

• 1 teaspoon ground cumin

• 1/2 teaspoon Mexican oregano

• 1–2 tablespoons tomato paste (optional, for added depth)

• Juice of 1/2 lime (optional, to finish)

• Chopped fresh cilantro, for garnish (optional)

Instructions

1. Brown the Pork:

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

2. Season pork with salt and pepper.

3. Working in batches, brown the meat on all sides, about 5–6 minutes per batch. Transfer to a plate.

2. Sauté the Aromatics:

1. In the same pot, reduce heat to medium. Add diced onion and cook until softened, about 5 minutes.

2. Stir in garlic and sauté 1 minute more, being careful not to burn it.

3. Add the Green Chiles and Seasonings:

1. Return the browned pork to the pot.

2. Add chopped Hatch green chiles, cumin, oregano, and tomato paste (if using). Stir to combine.

3. Pour in the broth and bring to a gentle boil.

4. Simmer the Stew:

Reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the pork is fork-tender. Stir occasionally.

5. Add Potatoes:

1. Add diced potatoes to the pot and continue to simmer, uncovered, for 20–25 minutes, or until potatoes are tender and the stew has thickened slightly.

2. Taste and adjust salt or broth as needed.

6. Finish and Serve:

Stir in a squeeze of lime juice, if using.
Ladle into bowls and garnish with chopped cilantro, if desired.

Serving Suggestions:

• Serve with warm flour tortillas or cornbread.

• Add a fried or poached egg on top for a heartier meal.

• Can be enjoyed with a side of pinto beans or Mexican rice.

Storage:

• Refrigerate leftovers for up to 4 days.

• Freezes well for up to 2 months. Reheat gently on the stovetop.

Let me know if you’d like a beef version, Instant Pot instructions, or how to roast and prepare Hatch chiles from fresh.