Not only is New Mexico Green Chile Stew a favorite in New Mexico, but a favorite in the Spoon household! This is one of Allen’s favorites! Loaded with chunks of tender pork and lots of green chile, this dish is delicious!
New Mexico Green Chile Stew
I keep Hatch Green Chile in my freezer. If you didn’t get your supply from your local grocery store when they were in season you can find them in the freezer section of your grocery store or order online. The last order I made online was from Made in Mexico. Here’s a link for the site: https://www.madeinnewmexico.com/. I used a combination of mild and hot. Allen likes it pretty spicy. I start with the mild, then add the hot a little at a time. You can easily make the stew too hot to eat if you have a really hot batch of chiles.
If you follow the 2 Spoons you know we love our green chile. Here’s another recipe using them on the blog, my New Mexico Green Chile Chicken Casserole: https://the2spoons.com/new-mexico-green-chile-chicken-casserole/.
Here’s the stew recipe! It’s so good with some heated flour tortillas. I love to add avocado and sometimes a little sour cream! Enjoy!!
New Mexico Green Chile Stew
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Lbs Boneless pork, cut into 1-inch cubes
- 1/2 Cup Onion, chopped
- 1 Clove garlic, minced
- 1/4 Cup Flour
- 2 Cups Fresh tomatoes, peeled and chopped
- 2 Cups Fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles
- 1 Fresh jalapeño pepper, seeded and chopped
- 1 Tsp Salt
- 1/2 Tsp Freshly ground black pepper
- 1/2 Tsp Sugar
- 1-2 Cups Chicken or beef stock
Instructions
- Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.