Pueblo Green Chile Stew
Warm up your kitchen with the bold and comforting flavors of Pueblo Green Chile Stew, a hearty dish that highlights the smoky heat of roasted Hatch green chiles. This traditional Southwestern recipe combines tender, seared pork shoulder, creamy russet potatoes, and a fragrant blend of cumin, oregano, and garlic, all simmered to perfection in a savory chicken broth. Each spoonful offers a delightful balance of mild spice and earthy richness, with canned diced tomatoes adding a touch of acidity. Garnished with fresh cilantro and served with a squeeze of lime, this stew is perfect for chilly evenings or when you're craving a taste of classic New Mexican cuisine. Ready in just over 90 minutes and yielding six generous servings, this one-pot wonder is a must-try for lovers of bold, rustic flavors. Whether you're a Hatch green chile enthusiast or new to Southwestern cooking, this satisfying stew will quickly become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 4 cups chicken broth
- 3 russet potatoes (peeled and diced into ½-inch cubes)
- 1.5 cups roasted Hatch green chiles (peeled, seeded, and chopped)
- 1 cup diced tomatoes (canned, drained)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 lime (cut into wedges, for serving)
Instructions
Season the pork shoulder cubes with salt and pepper, ensuring all sides are coated evenly.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the pork on all sides until browned, about 2-3 minutes per side. Remove the pork from the pot and set aside.
Reduce the heat to medium, and add the diced onion to the same pot. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the seared pork to the pot.
Add the diced potatoes, roasted green chiles, diced tomatoes, ground cumin, and dried oregano. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover partially with a lid and let it simmer for 60-75 minutes, or until the pork is tender and the potatoes are fully cooked. Stir occasionally.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7995 mg | 348% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.8 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6822 mg | 145% | |
*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.
