Green Chile Stew

About this recipe

Green Chile Stew is the most iconic dish of New Mexico, USA. It is made with chunks of pork slowly braised with Hatch green chillies - fresh or roasted - potato, onion, garlic, and stock. The defining ingredient is the Hatch green chilli, a variety grown exclusively in the Rio Grande valley of New Mexico, prized for its smoky, distinctive heat. This stew is so central to New Mexican culture that the state has an official chilli and residents passionately debate whether the red or the green variety reigns supreme.

1. 1

   Cut the pork into 3 cm cubes. Season with salt and pepper. In a large pot or casserole dish, heat oil over high heat and brown the meat in batches without crowding. Set aside.

   💡 Browning the meat properly in batches is essential for deep flavour; if you crowd the pan, the meat will steam rather than brown.

2. 2

   In the same pot, soften the diced onion over medium heat for 5 minutes. Add the chopped garlic and cook for 1 minute more.

3. 3

   Add the roasted and peeled Hatch green chillies (or tinned, drained), the cubed potatoes, and the browned pork. Pour in enough chicken or beef stock to cover.

   💡 For fresh chillies: roast them directly over a gas flame, place in a sealed bag for 10 minutes, then peel and chop.

4. 4

   Bring to the boil, reduce the heat to its lowest setting, cover, and simmer for 75–90 minutes until the meat is very tender.

5. 5

   Adjust the seasoning. Serve in deep bowls, accompanied by flour tortillas or crusty bread. Add soured cream to taste.

   💡 The stew improves noticeably the next day once the flavours have melded together.