Authentic New Mexico Green Chile Stew

This hearty and bold New Mexico Green Chile Stew is a classic southwestern dish, known for its rich, earthy flavor and signature roasted green chiles.
With tender pork shoulder, fire-roasted Hatch chiles, potatoes, and just the right blend of spices, it’s a warming and deeply satisfying stew that brings true New Mexican comfort to your bowl.
Why You’ll Love This Recipe
Authentic flavor: Made with roasted Hatch chiles, this stew captures the true spirit of the Southwest.

Hearty and filling: Pork, potatoes, and broth create a stew that’s both nourishing and comforting.

Perfectly spiced: Layers of heat and warmth from green chile, jalapeños, cumin, and oregano.

One-pot wonder: Everything simmers together for deep, well-developed flavor.

Great for leftovers: Like many stews, this one tastes even better the next day.
Key Ingredients
Hatch Green Chiles: Fire-roasted for smoky, spicy depth (Anaheim if Hatch isn’t available).

Pork Shoulder: Cubed and browned for richness and protein.

Onion, Garlic, and Jalapeño: The aromatic base that gives the stew bold flavor.

Chicken Broth & Beer: Provide savory liquid with added complexity.
Diced Tomatoes & Potatoes: Create texture and balance the heat.

Spices (Cumin, Oregano, Bay Leaves): Build an earthy, aromatic backbone.

Kitchen Tools
Large Dutch oven or soup pot

Sheet pan (for roasting chiles)

Knife & cutting board

Small skillet (for roux)

Mixing spoon or spatula

Authentic New Mexico Green Chile Stew
Ingredients:
12 hatch green chilies (if not available anaheim will work too)

2 lbs pork shoulder

2 tablespoons vegetable oil

1⁄2 cup onion, finely chopped

2 minced garlic cloves

1 -2 jalapeno, diced (only necessary if using anaheim chiles)

6 cups chicken broth

6 ounces beer (optional)

1⁄2 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper
3 bay leaves
1⁄2 teaspoon cumin

1 (10 ounce) can diced tomatoes

3 large potatoes, diced 1/2-inch

2 tablespoons butter

2 tablespoons flour

Instructions:
Broil green chiles in the oven turning often to evenly darken skin making sure they don’t burn.

Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.

add jalepeno, broth, half a can of beer, spices.bring to a simmer.

let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).

Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).

Simmer until potatoes are done.

melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly — add to the pot.
Notes:
Choosing Chilies:

If you can’t find Hatch green chilies, Anaheim chilies are a great substitute. Look for mild green chilies with a good flavor profile.

Handling Chilies:

When broiling the chilies, keep a close eye on them to prevent burning. The goal is to char the skin evenly for easy peeling.

After broiling, allow the chilies to steam in a covered container to loosen the skins. This makes peeling much easier.
Meat Selection and Browning:
Use pork shoulder for its tender texture, but beef stew meat or chicken can also work well.
Browning the meat with onions and garlic adds depth of flavor to the stew. Take your time to brown the meat properly for richer taste.

Adjusting Spice Level:

Control the spiciness by adjusting the amount of jalapeno and including or excluding chili seeds. For a milder stew, remove seeds and use less jalapeno.

Simmering and Flavor Development:

Allow the stew to simmer for at least an hour after adding the broth and spices. This helps the flavors meld together beautifully.
Adding Potatoes and Tomatoes:

Dice the potatoes into uniform pieces for even cooking. Add them to the stew once the meat is tender and continue simmering until potatoes are soft.
Incorporate diced tomatoes towards the end of cooking to retain their texture and brightness.
Thickening the Stew:

Creating a roux with butter and flour adds a velvety texture to the stew. Cook the roux until golden brown before adding to the pot for optimal thickening.

Customizing the Recipe:

Feel free to adjust the recipe based on your preferences. Add more vegetables like bell peppers or corn for added texture and flavor.

Pairing Suggestions:

Serve the stew with warm tortillas or crusty bread to soak up the delicious broth.
Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of cheese for extra richness.

Storage and Reheating: