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New Mexico green chile stew
Pork, potato and roasted green chile stew
When the Hatch chile harvest comes in each September, the smell of roasting green chiles fills supermarket car parks across New Mexico, and green chile stew becomes the dish of football Fridays and cold Santa Fe nights. It is a brothy stew of pork shoulder, potatoes and plenty of roasted, peeled green chile, served with a warm tortilla. Chef's tip: roast the chiles until the skins blister black all over, then sweat them in a covered bowl; the skins slip off easily.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Fresh ingredients (5)
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Method
0/6 doneStep 1: Roast the 1 ½ lb fresh long green chiles (Hatch, Anaheim) under a hot grill or over a gas flame for 8–10 minutes, turning, until blackened. Put them in a covered bowl for 10 minutes, then peel, seed and chop.
20 minStep 2: Season the 2 lb boneless pork shoulder with half the 1 tsp salt and brown it in the 2 tbsp vegetable oil in a heavy pot over a medium-high heat for 10 minutes.
10 minStep 3: Add the 1 onion and cook 5 minutes, then the 4 cloves garlic, 1 tsp ground cumin and 1 tsp dried oregano for 1 minute.
6 minStep 4: Pour in the 5 cups chicken stock, bring to a simmer, cover and cook for 1 hour, until the pork is nearly tender.
60 minStep 5: Add the 1 ⅛ lb waxy potatoes, the chopped chiles and the rest of the 1 tsp salt and simmer 25 minutes more, until the potatoes are soft and the pork is fork-tender and well past 160°F. A common mistake is adding the chiles at the start; they lose their bright, roasted flavour.
25 minStep 6: Serve in bowls with warm 6 warm corn tortillas.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new Mexico green chile stew take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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