Green Chile Stew

This Green Chile Stew brings together tender, succulent pork and perfectly roasted Hatch chiles in a rich, smoky broth that’ll have you reaching for seconds before you’ve finished firsts.

What makes this stew truly special is the magical combination of fresh-roasted chiles and slow-cooked pork shoulder. The chiles develop an incredible depth of flavor during roasting, while the pork becomes melt-in-your-mouth tender during its long simmer in the savory broth.

Ingredients

For the Chile Base:

• 2-3 fresh New Mexico Hatch chiles OR 3-4 Anaheim chiles
• 1-2 fresh jalapeño peppers (optional)
• Salt and pepper to taste

For the Stew:

• 2 pounds pork shoulder, cut into 2-inch pieces
• 2 Tablespoons olive oil, divided
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 1 Tablespoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 bay leaves
• 1½ pounds yellow baby potatoes, quartered
• 5 cups chicken broth

Steps

1. Position rack in middle of oven and preheat to 425°F. Line a baking sheet with foil for easy cleanup. The high temperature is crucial for properly blistering the chiles.
2. Place chiles on prepared baking sheet, leaving space between them for even roasting. Roast 12-15 minutes until skin blisters and blackens (you’ll hear slight popping sounds). Flip and roast another 10-12 minutes until evenly charred.
3. Transfer hot chiles to a ziplock bag immediately and seal (the steam helps loosen skins). After 10 minutes, peel skins using gloves to protect hands. Remove seeds and membranes, then chop. The flesh should be soft but not mushy.
4. Season pork generously with salt and pepper. Heat 1 Tablespoon oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Brown pork in batches (don’t overcrowd) until deep golden, about 2-3 minutes per side. Remove to plate.
5. Reduce heat to medium and add remaining oil. Add onion and cook until translucent and edges start to brown, about 5 minutes. Add garlic, oregano, salt, cumin, and chopped peppers. Cook 1-2 minutes until fragrant.
6. Return pork to pot with potatoes, bay leaves, and broth. Bring to boil, watching for foam to skim off. Reduce heat to maintain gentle simmer, cover, and cook 1½-2 hours until pork shreds easily with fork.
7. Remove bay leaves. Taste and adjust seasoning. Serve hot with fresh cilantro, lime wedges, and warm tortillas.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for extra nutrients
• Substitute chicken thighs for pork (reduce cooking time to 45 minutes)
• Try poblano peppers for a milder heat level

Make It Diabetes-Friendly

• Replace potatoes with cauliflower florets (reduces carbs by 15g per serving)
• Use turnips instead of potatoes (only 6g net carbs per serving)
• Serve with low-carb tortillas (4g net carbs vs 22g in regular)

Pro Tips

• Toast cumin seeds and grind fresh for deeper flavor
• Don’t skip the chile roasting step – it’s essential for authentic flavor
• Let stew rest 15 minutes before serving to allow flavors to meld