Here’s a classic New Mexico–style Green Chile Stew recipe—simple, hearty, and true to how it’s traditionally made 🌶️
🌶️ New Mexico Green Chile Stew
🛒 Ingredients
- 2 tbsp oil or bacon fat
- 1½ lbs pork shoulder (or pork stew meat), cut into cubes
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 3–4 cups roasted green chile, peeled & chopped (Hatch chile if possible)
- 3–4 medium potatoes, peeled and diced
- 4–5 cups chicken broth (or water)
- Salt, to taste
- Optional: a pinch of oregano or cumin (traditional versions keep seasoning minimal)
🔥 Instructions
- Brown the pork
Heat oil in a large pot over medium heat. Add pork and cook until lightly browned on all sides. - Add onion & garlic
Stir in the onion and cook until soft. Add garlic and cook for about 30 seconds. - Add green chile
Stir in the chopped green chile and cook for 2–3 minutes to bring out the flavor. - Add potatoes & broth
Add diced potatoes and enough broth to just cover everything. - Simmer
Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes, until potatoes are tender and pork is cooked through. - Season & serve
Add salt to taste. Adjust thickness with more broth if needed.
🌮 How It’s Traditionally Served
- With warm flour tortillas or sopapillas
- Topped with a little extra roasted chile
- Even better the next day
💡 New Mexico Tip
The flavor comes from the chile itself, not heavy spices. If it’s spicy, that’s normal—New Mexico chile has real heat!
If you want:
- A slow-cooker version
- A chicken or vegetarian version
- Or a spicier / milder adjustment
just say the word 😊
