Green Chile Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs
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Servings
6
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Green Chile Stew Recipe
Description
The Green Chile Stew Recipe is built upon freshly roasted Hatch or Anaheim chiles, which are blistered, peeled, seeded, and chopped to bring a smoky and mildly spicy flavor. Optional jalapeño peppers can be added for extra heat. Pork shoulder is seasoned and browned to develop a crust that enhances the stew’s depth. Onions, garlic, Mexican oregano, cumin, and bay leaves provide a Southwestern herbal and earthy aroma.
The stew cooks slowly with yellow baby potatoes and chicken broth, tenderizing the pork and allowing flavors to meld. The roasted chiles offer a characteristic green chile flavor and a slight smoky heat. The potatoes give the stew body and heartiness while balancing the spices. Seasoning with salt and pepper allows for taste adjustment.
This stew fits well as a comforting main course, especially in cooler weather, and can be served with warm tortillas or crusty bread. It can be customized by adjusting chile heat and adding beans or hominy for variety.
Leftovers store well in the refrigerator for up to four days. For less heat, omit jalapeños and remove seeds thoroughly. Cornmeal or masa harina can be added if a thicker stew is desired. The option to substitute vegetable broth and omit pork offers a vegetarian variation.
Ingredients
- 2-3 New Mexico Hatch chile Hatch chiles are spicier than Anaheims and are only in season for a short period of time, so keep this in mind!, or 3-4 Anaheim chiles, fresh
- 1-2 jalapeno pepper optional, only use for extra heat in your stew, fresh
- salt to taste
- black pepper to taste
- 2 pounds pork shoulder chopped into 2 inch pieces, most of the fat removed, or pork butt
- 2 Tablespoons olive oil divided
- 1 onion chopped, medium
- 3-4 garlic minced, cloves
- 1 Tablespoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 bay leaf
- 1 1/2 pounds yellow baby potato quartered
- 5 cups chicken broth
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil, or spray the pan with non-stick cooking spray.
- Add the green chiles and jalapeño peppers (if using) to the pan and roast for 12-15 minutes, until they start to blister and blacken. Remove the baking sheet from the oven and turn the chiles over. Roast for an additional 10-12 minutes, then remove the chiles from the oven and place in a large ziploc bag.
- Allow the chiles to steam in the bag for about 10 minutes, then remove and transfer to a cutting board. Remove the skin from the chiles by peeling it away with your hands (you can wear gloves for this step) and discard. Slice open the roasted chiles/peppers and use a spoon or knife to remove the seeds from the chiles, then chop them and set aside.
- Generously season the pork with salt and fresh pepper to taste. Heat 1 Tablespoon of olive oil in a large soup pot or dutch oven over medium high heat. Once the oil is hot, add the pork. Cook the pork until nicely browned on each side, flipping the pieces every 2-3 minutes. Remove the pork pieces to a plate.
- Reduce the heat to medium and pour in the remaining 1 Tablespoon of oil. Stir in the onion and cook until it starts to become translucent. Stir in the garlic, Mexican oregano, salt, cumin, and chopped peppers and cook for 1-2 minutes.
- Add the cooked pork back to the pot along with the potatoes, bay leaves, and chicken broth, then stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover the pot and cook for 1-2 hours, until the pork and potatoes are tender.
- Remove the bay leaves from the stew, and serve with freshly minced cilantro, lime wedges, and corn or flour tortillas if desired.
Notes
- Adding roasted jalapeño peppers increases spiciness for those who prefer heat; omit for milder stew.
- Remove seeds and membranes from chiles to reduce heat as these parts concentrate spiciness.
- For thicker stew, stir in a few tablespoons of cornmeal or masa harina along with broth during cooking.
- A vegetarian version can be made by leaving out meat and using vegetable broth, adding beans or hominy for protein.
- Store leftovers in an airtight container in the refrigerator up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 1254mg | 52% |
| Potassium | 1129mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 29mg | 32% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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