Entree: United States – Southwestern United States (Arizona) – Green Chile Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 2 lb (907 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes, approx. usable weight
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 to 2 cups / 240–320 g)
- 4 garlic cloves, minced (about 1 tbsp / 8 g)
- 1 lb (450 g) roasted green chiles (Hatch or New Mexico), peeled, seeded, and chopped (about 6–8 medium chiles)
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 2 tsp (10 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) masa harina (corn flour) mixed with 3 tbsp (45 ml) water to form a slurry (or 1 tbsp / 8 g all-purpose flour mixed with 2 tbsp / 30 ml water)
- 1 tbsp (15 ml) lime juice (optional)
- Chopped fresh cilantro for garnish (optional)
- Warm flour tortillas or fry bread, for serving

Instructions

Short Description:
A hearty Arizona-style stew of braised pork, potatoes, and charred green chiles simmered in a savory stock and thickened with a touch of masa; traditionally served with warm tortillas or fry bread.

Regional Notes:
This Southwestern/Arizona version centers on roasted Hatch or New Mexico green chiles for smoky heat and uses pork shoulder and potatoes as the classic protein and starch. Unlike tomatillo or tomato-based chiles in other regions, this stew highlights green chile flavor and is commonly eaten with tortillas or fry bread in Arizona.

1. If your chiles are not already roasted: char 6–8 green chiles directly over a gas flame, under a broiler, or on a hot griddle until skins are blackened and blistered on all sides. Place them in a bowl and cover with plastic wrap or a tight lid for 10–15 minutes to steam; peel, seed, and chop. Otherwise use 1 lb (450 g) pre-roasted, peeled, seeded, and chopped green chiles.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat. Pat the pork pieces dry and brown in batches so they develop a deep crust, about 4–5 minutes per batch. Transfer browned pork to a plate and set aside.
3. Reduce heat to medium. Add the diced onion to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Return the browned pork to the pot with the onions. Stir in the chopped roasted green chiles and cook 1–2 minutes to combine flavors.
5. Add the cubed potatoes, 6 cups (1.4 L) stock, 2 tsp (10 g) ground cumin, 1 tsp (1 g) dried oregano, 2 tsp (10 g) kosher salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle boil, then reduce heat to a low simmer.
6. Cover and simmer gently until the pork is tender and the potatoes are cooked through, about 35–45 minutes. Stir occasionally and skim foam if needed.
7. When pork and potatoes are tender, stir the masa harina slurry (or flour slurry) into the stew to thicken slightly. Simmer uncovered 5–10 more minutes until broth is slightly thickened and masa is cooked; taste and adjust seasoning with additional salt or pepper.
8. Remove from heat and stir in 1 tbsp (15 ml) lime juice if using for brightness. Garnish with chopped cilantro if desired.
9. Serve hot as a main course with warm flour tortillas or fry bread on the side for scooping. Leftovers refrigerate 3–4 days and often taste better the next day after flavors meld.