📍 New Mexico

Green chile stew

Name: Green chile stew
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Ingredients: 700 g pork shoulder, cubed; 6 to 8 New Mexico (or Anaheim) green chiles, roasted, peeled, and chopped; 3 medium potatoes, cubed; 1 chopped onion; 3 cloves garlic, minced; 2 tablespoons flour; 4 cups chicken or beef broth; 1 teaspoon cumin and oregano; Salt, pepper, and oil

· Lunch

A comforting pork or beef stew with potato and plenty of roasted New Mexico green chile, a symbol of New Mexican cooking.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 90 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Dairy-free

Preparation: 20 min
Cooking: 70 min
Waiting and resting: 0 min

History

Green chile, especially the kind grown in the Hatch valley, is the heart of New Mexico's culinary identity. This stew combines the indigenous Pueblo tradition with the Hispanic tradition of the Southwest, using the autumn harvest chile that is roasted and frozen for the whole year. It is served on its own or with a tortilla, and the state question 'red or green?' sums up its importance.

Ingredients

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Preparation

1
Brown the pork cubes in hot oil and remove them.
2
In the same pot, sauté the onion and garlic until translucent; if using flour, sprinkle it in and cook a minute.
3
Return the meat, add the broth, cumin, and oregano, and let simmer gently 30 minutes.
4
Add the potatoes and the roasted green chile and cook until the potato is soft and the meat is tender.
5
Adjust the salt and serve hot with a flour tortilla.