International Cuisine > Regional American Cuisine > Southwestern Cuisine > Green Chile Stew Recipe

Authentic New Mexican Green Chile Stew

A hearty and flavorful Green Chile Stew recipe, a staple of Southwestern cuisine. This recipe uses roasted green chiles, pork (or a vegetarian substitute), potatoes, and spices to create a comforting and satisfying meal. Perfect for a cold evening or any time you crave the taste of New Mexico. Enjoy!

Prep Time
30 minutes
Cook Time
2-3 hours
Servings
6-8
Ingredients
  • 2 lbs Pork shoulder (or substitute: mushrooms or potatoes)
  • 2 lbs Green chiles, roasted, peeled, and chopped (or substitute: canned)
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 6 cups Chicken broth (or vegetable broth)
  • 1 tsp Dried oregano
  • 1 tsp Cumin
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Vegetable oil
  • 1-2 tbsp Optional: Masa harina (for thickening)

Preparation

If using pork, cut the pork shoulder into 1-inch cubes. If using a vegetarian substitute, prepare it according to package directions or cut vegetables into similar sizes. Prepare your green chiles if using fresh; roast, peel, deseed and chop them. If using canned, drain and chop them.

Searing the Pork (If using)

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear on all sides until browned. Remove the pork from the pot and set aside.

Sautéing Aromatics

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Building the Stew

Return the pork to the pot (or add your vegetarian substitute). Add the roasted green chiles, cubed potatoes, chicken broth (or vegetable broth), dried oregano, and cumin. Season with salt and black pepper to taste.

Simmering

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the pork is tender and the potatoes are cooked through. For a vegetarian version, simmer for 30-45 minutes or until potatoes are tender. Stir occasionally to prevent sticking.

Thickening (Optional)

If you want a thicker stew, mix the masa harina with a little cold water to form a slurry. Stir the slurry into the stew and simmer for another 15-20 minutes, or until the stew has thickened to your desired consistency.

Serving

Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro. Enjoy with warm tortillas or crusty bread.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Calories: Approximately 80-120
Protein: 5-8g
Fat: 3-6g
Carbohydrates: 8-12g

Other Considerations for Nutrition

To reduce fat, trim excess fat from the pork shoulder before cooking. Using vegetable broth instead of chicken broth will lower the sodium content. Adding more vegetables like corn or bell peppers will increase the fiber content.

← Authentic Chicken and Sausage Jambalaya Buttermilk Fried Chicken →

FAQ

  • Can I use different types of green chiles?

    Yes, you can use different varieties of green chiles such as Anaheim, Hatch, or Poblano, depending on your preferred heat level.
  • Can I make this stew in a slow cooker?

    Yes, you can. Sear the pork as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • How long does green chile stew last?

    Leftover green chile stew will last for 3-4 days in the refrigerator. It can also be frozen for longer storage.
  • What is masa harina?

    Masa harina is a finely ground corn flour used in Latin American cuisine, particularly for making tortillas and tamales. It can also be used as a thickening agent in soups and stews.