New Mexico Green Chili Stew
Warm up your kitchen with the bold, smoky flavors of New Mexico Green Chili Stew, a hearty dish bursting with Southwestern charm. This comforting stew combines tender, slow-simmered pork shoulder with roasted Hatch green chiles, hearty Russet potatoes, and a savory blend of spices like cumin and oregano. Roasting the chiles infuses the stew with an irresistible smoky heat, balanced by the natural sweetness of diced tomatoes and the zing of fresh lime wedges. Perfectly customizable, this one-pot wonder is ideal for chilly nights or as a crowd-pleaser at your next gathering. Garnished with fresh cilantro, it’s a vibrant, flavor-packed meal that highlights the best of New Mexican cuisine. Ready in just over an hour, this dish is a celebration of bold ingredients and simple, rustic cooking techniques.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (trimmed and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 pound roasted Hatch green chiles (peeled, seeded, and chopped)
- 2 Russet potatoes (peeled and diced into 1-inch cubes)
- 6 cups chicken broth
- 1 cup canned diced tomatoes (drained)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottom pot over medium-high heat.
Season the pork shoulder cubes with salt and pepper.
Working in batches, brown the pork cubes on all sides for about 5-7 minutes per batch. Remove to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Return the browned pork to the pot and add the roasted Hatch green chiles, diced potatoes, chicken broth, diced tomatoes, ground cumin, and dried oregano.
Stir to combine and bring the mixture to a boil.
Lower the heat to a simmer, cover, and cook for 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls, garnish with chopped cilantro, and serve with lime wedges if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1152 mg | 25% | |
*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.
