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Hatch Green Chili Stew

A comforting and hearty stew made with roasted Hatch green chilies and tender pork, perfect for chilly nights and family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, New Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons olive oil Opt for high-quality extra virgin olive oil.
  • 1 medium onion, chopped Sweet onions work beautifully.
  • 3 cloves garlic, minced Fresh garlic enhances the overall taste.
  • 1 pound pork shoulder, cut into cubes Look for well-marbled pork shoulder.
For the stew
  • 4 cups chicken broth Choose low-sodium broth.
  • 2 cups Hatch green chilies, roasted and diced Use fresh if available; otherwise, canned work too.
  • 1 teaspoon cumin Don't skip it for warmth.
  • 1 teaspoon oregano Adds fragrant flavor.
  • to taste salt and pepper Season to enhance flavors.
  • for garnish fresh cilantro Use as much as you like.

Method
 

Preparation
  1. Allow the pork shoulder to sit at room temperature for about 30 minutes before cooking.
Cooking
  1. Heat olive oil in a large pot over medium heat until it shimmers.
  2. Add chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
  3. Add pork shoulder cubes and cook until browned on all sides, about 5-7 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Stir in roasted Hatch green chilies, cumin, oregano, and season with salt and pepper.
  6. Reduce heat and let simmer for about 1 hour or until the pork is tender, stirring occasionally.
  7. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. This stew improves in flavor overnight.