Hatch Green Chile
Dive into the bold, smoky flavors of the Southwest with this hearty Hatch Green Chile stew. Featuring the signature heat and richness of freshly roasted Hatch green chiles, tender cubes of pork shoulder, and velvety potatoes simmered to perfection in a fragrant, spice-infused broth, this recipe is a comfort food classic with a flavorful twist. Perfect for cool evenings, this one-pot wonder boasts a velvety texture and robust taste thanks to aromatic cumin, oregano, and garlic. Serve it steaming hot with warm tortillas, fluffy rice, or a dollop of sour cream for a satisfying meal that’s as rustic as it is irresistible. With a prep time of just 20 minutes and yielding six generous servings, this dish is a must-try for chile lovers and fans of Southwestern cuisine alike.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 6 large Hatch green chiles, roasted, peeled, and chopped
- 2 pounds Pork shoulder, cut into 1-inch cubes
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 3 medium Potatoes, peeled and diced
- 4 cups Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by roasting the Hatch green chiles, if not already roasted. Place them on a baking sheet under a broiler, turning occasionally, until the skin is blistered and charred (about 8-10 minutes). Once cooled, peel off the skin, remove the stems and seeds, and chop finely. Set aside.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the pork shoulder cubes with salt and black pepper and sear them in the hot oil until browned on all sides (about 5-7 minutes). Remove the pork and set aside.
In the same pot, add the diced yellow onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the roasted Hatch green chiles, cumin, and oregano. Stir to combine, allowing the spices to bloom for 1-2 minutes.
Return the seared pork to the pot. Add the diced potatoes and chicken broth. Stir well to ensure everything is evenly mixed.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot. This stew is excellent on its own or served with warm tortillas, a side of rice, or even a dollop of sour cream for added richness.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1058 mg | 23% | |
*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.
