Green Chile Stew with Hatch Chilies
This Green Chile Stew is a hearty, flavorful dish that’s perfect for a cozy meal. Made with tender pork (or beef), Hatch green chilies, and a variety of spices, it’s a warm and comforting stew that showcases the bold, smoky flavors of New Mexico’s famous Hatch chilies. The stew is rich, flavorful, and just the right amount of spicy—perfect for fall or winter!
Ingredients:
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2 lbs pork shoulder or pork stew meat (you can also use beef or chicken if preferred)
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2 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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4-5 fresh Hatch green chilies (or 1 can of roasted green chilies, if fresh is not available)
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2 medium potatoes, peeled and cubed
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1 cup chicken broth (or vegetable broth)
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1 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp smoked paprika (optional for extra smokiness)
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1/4 tsp ground coriander (optional for added depth)
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Salt and freshly ground black pepper to taste
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1-2 cups water (as needed)
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
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Corn tortillas or tortilla chips (for serving)
Instructions:
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Prepare the Chilies:
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If using fresh Hatch green chilies, roast them. You can roast them directly on the stove over an open flame (on a gas burner), under the broiler, or on a grill. Turn the chilies every few minutes until the skins are charred and blackened.
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Once roasted, place the chilies in a bowl and cover with a damp cloth or plastic wrap. Let them steam for about 10 minutes. Then, peel off the skins, remove the seeds, and chop the chilies. (If using canned Hatch chilies, just chop them and proceed.)
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Brown the Meat:
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In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Add the pork (or beef or chicken) in batches and brown on all sides. Remove the meat and set it aside.
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Sauté the Aromatics:
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In the same pot, add the chopped onion and garlic. Cook for 5-7 minutes until softened and fragrant. You can scrape up any browned bits from the bottom of the pot for extra flavor.
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Add the Chilies and Spices:
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Stir in the chopped Hatch green chilies, cumin, oregano, smoked paprika, and coriander. Cook for 2 minutes to bloom the spices.
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Simmer the Stew:
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Return the browned meat to the pot, along with the cubed potatoes. Pour in the chicken broth and add enough water to cover the ingredients by about an inch (typically 1-2 cups of water, depending on your pot size).
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Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the meat is tender and the potatoes are cooked through.
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Adjust Seasoning:
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Taste the stew and adjust the seasoning with salt, pepper, and additional spices as needed. If you prefer more heat, you can add a pinch of cayenne pepper or more Hatch chilies.
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Serve:
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Once the stew is ready, ladle it into bowls and garnish with fresh chopped cilantro.
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Serve with lime wedges on the side to squeeze over the stew for a burst of brightness.
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Pair with warm tortillas or tortilla chips for dipping.
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Optional Add-ins:
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Roasted Corn: For extra texture and flavor, you can add roasted corn kernels to the stew.
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Beans: Add a cup of pinto beans or black beans for a heartier version of the stew.
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Cheese: A sprinkle of queso fresco or shredded cheddar can add a nice creamy element to the dish.
Serving Suggestions:
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This stew is perfect for a hearty dinner on a cold evening. You can serve it as the main dish with rice or tortilla chips on the side, or pair it with Mexican-style rice or refried beans.
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If you’re feeling indulgent, a dollop of sour cream or a few slices of avocado on top can balance the heat and add creaminess.
Enjoy your Green Chile Stew with Hatch Chilies! This is a fantastic way to showcase the deep, smoky heat of Hatch chilies while creating a warming, filling dish that’s perfect for sharing with family and friends.
Let me know how it turns out! If you want to adjust the heat or try other variations, I’d be happy to help.
