If you’re looking for a hearty, flavorful meal that brings the bold, smoky flavors of the Southwest to your table, this Traditional Hatch Green Chile Stew is the answer. Featuring tender pork, vibrant green chiles, and rich spices, this dish is a cherished New Mexican favorite—perfect for cozy dinners or family gatherings.
Ingredients
2 tbsp olive oil or vegetable oil
2 lbs pork (pork butt or shoulder), cut into 1-inch pieces
1/2 cup onions, chopped
1 clove garlic, minced
1/4 cup flour (or masa slurry for a gluten-free option)
2 cups fresh tomatoes, peeled and chopped
2 cups Hatch green chiles, roasted, peeled, and chopped (or frozen/jarred green chiles)
1 fresh jalapeño pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp sugar
1 cup chicken or beef broth (more as needed)
2-3 large russet potatoes, peeled and diced (optional)
Instructions
Step 1: Brown the Pork
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and cook until lightly browned on all sides.
Step 2: Sauté Aromatics
Add the chopped onion and minced garlic to the pot. Stir and cook for 2-3 minutes until fragrant and softened.
Step 3: Coat with Flour
Sprinkle flour over the pork mixture. Stir well to coat evenly and cook for 1-2 minutes to eliminate the raw flour taste. (If using masa slurry, skip this and add it later.)
Step 4: Add Tomatoes and Chiles
Stir in the chopped tomatoes, roasted Hatch green chiles, and chopped jalapeño. Combine thoroughly.
Step 5: Season and Simmer
Add the salt, black pepper, sugar, and broth. Stir to combine. Bring to a gentle simmer. Cover and reduce heat to low, simmering for 1 to 1½ hours until pork is tender and flavors meld.
Step 6: Add Potatoes (Optional)
If adding potatoes, stir them in 30 minutes before the end of cooking to give them time to soften and absorb flavor.
Serving Suggestions
Serve hot with warm flour or corn tortillas.
Garnish with fresh cilantro, lime wedges, or a dollop of sour cream for added flavor.
Storage Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Store for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm on the stove over medium-low heat, adding broth or water if necessary.
