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Traditional New Mexico Green Chile Stew
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Course
Appetizer, dinner, Lunch, Main Course
Cuisine
Mexican, new mexico
Servings
6
Servings
Ingredients
2
Lbs
Pork butt or shoulder roast, cubed
3
Cups
Potatoes, diced
1/4
Cup
Flour
2-3
Cups
Chicken stock Or water
2
Tbsp
Shortening or lard
1/2
Tsp
Garlic powder
2
Large
Onions, chopped
1
Tsp
Salt
3
Cups
Peeled, seeded New Mexico Green Chile
1
Cup
Tomatoes, chopped (optional)
Instructions
Dredge the meat in flour. Place the shortening in a heavy pot and brown meat at medium heat.
Add the onions and sauté the onions in the remaining shortening .
Add all remaining ingredients to stewing pot except the potatoes. Simmer at low heat for 1 hour to 1 1/2 hour or until the pork is tender. Then, add the potatoes and cook until the potatoes are done!
Serve with heated flour tortillas and Enjoy!
* Varied amounts may be used.
Instant pot: follow the above instructions and set for 35 minutes. Quick release the steam after 35 minutes and check for tenderness. If you need to go another 10 minutes or so, place the lid back on and set for desired time. Then, quick release again, add the potatoes and set for 5 minutes. At this point you can allow the steam to release without a quick release.
Keyword
green chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional