Hatch Chili Pork Stew
Experience the bold and comforting flavors of Hatch Chili Pork Stew, a hearty dish that combines tender chunks of pork shoulder with the smoky, slightly spicy kick of roasted Hatch chilies. Simmered to perfection with diced tomatoes, russet potatoes, and sweet carrots in a savory broth spiced with cumin and oregano, this stew is a celebration of Southwestern cuisine. Brightened with fresh cilantro and a splash of lime juice, it’s an irresistible balance of warmth and zest. Ideal for cozy family dinners or make-ahead meals, this one-pot wonder pairs beautifully with warm tortillas or crusty bread for an easy, satisfying feast. Perfect for spice lovers and comfort food enthusiasts alike, this stew brings depth and flavor to your table.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 large garlic cloves
- 6 medium roasted Hatch chilies, peeled and chopped
- 14.5 ounces diced tomatoes (canned, with juice)
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Cut the boneless pork shoulder into bite-sized cubes and season with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
Finely chop the yellow onion and mince the garlic cloves. In the same pot, sauté the onion until translucent, then add the garlic and cook for 1 minute until fragrant.
Return the browned pork to the pot. Stir in the roasted Hatch chilies, diced tomatoes (with juice), chicken broth, ground cumin, and oregano. Mix well.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
While the stew simmers, peel and dice the russet potatoes and carrots. Add them to the pot and continue to simmer for an additional 45–60 minutes until the vegetables are tender and the pork is fork-tender.
Taste the stew and adjust seasoning with additional salt or pepper if necessary.
Stir in the chopped cilantro and lime juice just before serving to brighten the flavors.
Serve hot with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6107 mg | 266% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 36.9 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 8255 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
