Green Chile Pork Stew
This Green Chile Pork Stew is a hearty, deeply flavored New Mexican-style stew built on fall-apart tender pork shoulder, smoky roasted green chiles, and creamy Yukon Gold potatoes simmered in a rich, cumin-spiced broth. It's the kind of one-pot meal that fills your kitchen with incredible aromas and tastes even better the next day, making it a perfect weekend batch-cook recipe.
Equipment
- Dutch oven or heavy-bottomed pot - At least 5 to 6 quart capacity
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle - For serving
- Paper towels - For patting pork dry before searing
- Immersion blender - (optional) For thickening part of the broth
- Tongs - For turning pork while searing
Ingredients
- 2.5 lbs boneless pork shoulder - 1.1 kg, cut into 1.5-inch cubes
- 2 tbsp olive oil or lard
- 1 tsp salt - plus more to taste
- 1/2 tsp black pepper
- 1 large yellow onion - diced
- 6 cloves garlic - minced
- 2 cups roasted green chiles - 480 ml, chopped; about 10–12 fresh Hatch or Anaheim chiles roasted and peeled, or two 27 oz cans of canned green chiles, drained
- 1.5 lbs Yukon Gold potatoes - 680 g, cut into 1-inch chunks
- 3 cups chicken or pork broth - 720 ml
- 1 cup water - 240 ml
- 1 tsp ground cumin
- 1 tsp dried oregano - Mexican oregano preferred
- 1/2 tsp smoked paprika
- 1 tbsp all-purpose flour - (optional) for thickening
For Serving
- fresh cilantro - chopped, for garnish
- lime wedges - for serving
Instructions
- Remove the pork shoulder cubes from the fridge about 20 minutes before cooking, then pat them thoroughly dry with paper towels on all sides. Season evenly with 1 tsp salt and ½ tsp black pepper.
- Heat the Dutch oven over medium-high heat, add 2 tbsp olive oil or lard, then sear the pork in 2–3 batches for 3–4 minutes per side until deep golden brown. Transfer seared pork to a plate and repeat with remaining pieces.
- Add the diced onion to the pot and cook over medium-high heat for 4–5 minutes until softened, then add the minced garlic and cook for 60–90 seconds until fragrant, stirring constantly to prevent burning.
- Stir in the cumin, oregano, and smoked paprika and cook for 30–45 seconds to bloom the spices. If using flour, sprinkle it in now and stir for another 30 seconds.
- Add the chopped roasted green chiles to the pot and stir to combine with the onion and spice mixture, cooking for about 2 minutes.
- Return the seared pork and any resting juices to the pot, then pour in the broth and water and stir to combine. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.
- Cover the pot with the lid slightly ajar and simmer on low heat for 1 hour, stirring occasionally, until the pork is beginning to turn tender.
- Stir in the cubed Yukon Gold potatoes and continue simmering with the lid slightly ajar for another 30–40 minutes, until the potatoes are fork-tender and the pork is fully fall-apart soft.
- Taste and adjust seasoning with salt and pepper; use an immersion blender to briefly blend a small portion or mash a few potato pieces to thicken if desired. Ladle into bowls and top with fresh cilantro and a lime wedge.
Notes
- Pat the pork completely dry before searing — moisture prevents browning and the golden crust is essential for deep flavor.
- Always sear the pork in batches; crowding the pot causes the meat to steam instead of brown.
- Hatch green chiles are traditional and give the most authentic flavor. Anaheim chiles or canned roasted green chiles are great substitutes.
- For a spicier stew, use hot Hatch green chiles or add a diced jalapeño or serrano pepper with the onion.
- Yukon Gold potatoes hold their shape best during long simmering. Avoid russets as they tend to break down and turn gluey.
- To thicken without flour, use an immersion blender to briefly blend a small portion of the stew, or mash a few potato pieces against the side of the pot.
- For a slow cooker version, sear the pork and cook the aromatics first, then transfer everything to a slow cooker and cook on low for 7–8 hours, adding the potatoes in the last 2 hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavor improves overnight.
- When reheating, add a splash of broth or water to loosen the stew and heat gently over medium-low heat — avoid a hard boil.
- For a posole-style variation, omit the potatoes, add one 15 oz can of drained hominy, and shred the pork after cooking.
Nutrition
Serving: 1BowlCalories: 380kcalCarbohydrates: 24gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 720mgPotassium: 820mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 45mgCalcium: 4mgIron: 18mg
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