Entree: United States – New Mexico – Green Chile Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, about 10 oz (280 g), chopped
- 4 cloves garlic, minced
- 2 lb (900 g) roasted New Mexico green chiles, peeled, seeded, and chopped (about 8–10 medium chiles after roasting)
- 1 1/2 lb (700 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) low-sodium chicken or pork stock
- 1 cup (240 ml) water (adjust as needed)
- 1 tbsp (8 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tbsp (16 g) masa harina (corn flour) mixed with 1/4 cup (60 ml) water to make a slurry (optional, for thickening)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- 2 green onions, thinly sliced, for garnish
- Warm flour tortillas or crusty bread, for serving (optional)

Instructions

Short Description:
A hearty New Mexico-style stew of roasted New Mexico green chiles, tender pork shoulder, and potatoes simmered in a savory broth until rich and comforting. Finished with a bit of masa for body and bright herbs for contrast.

Regional Notes:
This New Mexico variation uses roasted New Mexico green chiles (the regional chile variety) and pork shoulder with cubed potatoes, a classic combination in northern New Mexico homestyle kitchens. The flavor is chile-forward and slightly smoky from roasting; masa harina is used optionally to give the stew a traditional lightly thickened body rather than a tomato base common in other regional stews.

1. Prepare the green chiles: char the whole New Mexico green chiles over a gas flame, under a broiler, or on a hot grill until skin is blackened and blistered on all sides, turning frequently (about 8–12 minutes). Place the hot chiles in a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam; this loosens the skins. Peel off skins, then slit and remove seeds and membranes. Chop coarsely and set aside.
2. Season the pork: toss the cubed pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Brown the pork: in a heavy Dutch oven or large pot over medium-high heat, warm the vegetable oil. Working in batches if necessary, brown the pork cubes on all sides until nicely caramelized, about 6–8 minutes per batch. Transfer browned pork to a plate and set aside.
4. Sauté aromatics: reduce heat to medium. Add the chopped onion to the pot and cook until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
5. Build the stew: add the chopped roasted green chiles to the pot and stir to combine with the onions and garlic. Return the browned pork to the pot. Sprinkle in the cumin, oregano, remaining 1 tsp kosher salt, and remaining 1/2 tsp black pepper; stir to coat.
6. Add liquids and potatoes: pour in the chicken/pork stock and 1 cup water so the ingredients are just covered. Add the bay leaf and the cubed potatoes. Bring to a gentle boil, then reduce heat to a simmer.
7. Simmer gently: cover partially and simmer until the pork is tender and potatoes are cooked through, about 45–60 minutes. Stir occasionally and adjust heat to maintain a gentle simmer.
8. Thicken (optional): if you prefer a thicker stew, whisk the masa harina slurry until smooth and stir it into the simmering stew. Cook 5–10 minutes more to remove raw masa flavor and thicken the broth. Taste and adjust salt and pepper.
9. Finish and serve: discard the bay leaf. Ladle stew into bowls and garnish with chopped cilantro and sliced green onions. Serve hot with warm flour tortillas or crusty bread on the side.