Hearty New Mexico Green Chile Pork Stew
This Hearty New Mexico Green Chile Pork Stew is a culinary journey that takes you straight to the heart of Albuquerque. Inspired by family recipes and the authentic flavors of the Southwest, this stew combines tender pork shoulder with vibrant hatch green chilies, creating a symphony of flavors that warms the soul. The slow simmering of spices and fresh ingredients fills your kitchen with an enticing aroma, making it a perfect dish for gatherings or quiet dinners at home. With the perfect balance of heat from the chilies and richness from the pork, each spoonful transports you to the Land of Enchantment. Perfect for chilly evenings, this stew is not only delicious but also low in cholesterol, ensuring you can enjoy it guilt-free. Give it a try and discover why this recipe is a cherished favorite!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Hatch green chilies
12-15 (Broiled and chopped)
Pork shoulder
2 lbs (Cubed)
Vegetable oil
2 tablespoons (For browning)
Onion
1/2 cup (Finely chopped)
Garlic cloves
2 (Minced)
Jalapeño
1-2 (Diced (optional, if using Anaheim chiles))
Chicken broth
6 cups (N/A)
Beer
6 ounces (Optional)
Oregano
1/2 teaspoon (Dried)
Salt
1 teaspoon (To taste)
Pepper
1 teaspoon (To taste)
Bay leaves
3 (Whole)
Cumin
1/2 teaspoon (Ground)
Diced tomatoes
1 (10 ounce) can (N/A)
Potatoes
3 large (Diced in 1/2-inch pieces)
Butter
2 tablespoons (For thickening)
Flour
2 tablespoons (For thickening)
Instructions
1
Preheat your oven to broil. Place green chilies on a baking sheet and broil, turning every few minutes, until the skins are charred and blistered, about 10-15 minutes.
2
Remove the chilies from the oven and immediately cover them with a dish cloth to steam for about 10 minutes. This will help in peeling them easily.
3
While the chilies are steaming, cut the pork shoulder into bite-sized cubes. Season the pork with salt and pepper.
4
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the seasoned pork, chopped onions, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the pork is browned on all sides.
5
If using jalapeño, add it to the pot along with the chicken broth and half of the beer (if using). Stir in oregano, salt, pepper, bay leaves, and cumin. Bring the mixture to a gentle simmer.
6
Let the stew simmer uncovered for 1 hour, allowing the flavors to meld.
7
After the chilies have steamed, peel off the charred skins, rinse them to remove any debris, chop, and add them to the pot (seeds can be included for added heat).
8
Simmer the stew for another 30 minutes, then add the diced tomatoes and potatoes. If the stew seems too thick, add a cup of hot water to reach your desired consistency.
9
Continue to simmer until the potatoes are tender, about 20-30 minutes.
10
In a small skillet, melt butter over medium heat. Whisk in flour and cook for about 2 minutes, stirring constantly until golden. Stir this mixture into the stew to thicken it, and let it simmer for a final 5-10 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty New Mexico Green Chile Pork Stew?
This is a traditional Southwest dish inspired by Albuquerque flavors, combining tender pork shoulder with roasted Hatch green chilies in a savory broth.
What type of meat is best for this green chile stew?
Pork shoulder is the best choice because its fat content allows it to become incredibly tender during the long simmering process.
How do I prepare the Hatch green chilies for the stew?
Broil the chilies until the skins are charred and blistered, then steam them under a cloth for 10 minutes before peeling and chopping.
Can I use canned green chilies instead of fresh ones?
Yes, you can use canned chilies if fresh Hatch chilies are unavailable, though fresh-roasted chilies provide a more authentic smoky flavor.
Is this New Mexico pork stew very spicy?
The heat level depends on the chilies used. Hatch chilies vary from mild to hot, and adding the optional jalapeños will increase the spice level.
How can I make the stew less spicy?
To reduce the heat, remove all seeds and membranes from the chilies before adding them to the pot and omit the optional jalapeños.
Why is beer included in the recipe?
Beer adds a rich depth of flavor and helps tenderize the pork. A light lager or Mexican-style beer works best.
Can I make this stew without alcohol?
Absolutely. You can simply replace the 6 ounces of beer with an equal amount of additional chicken broth.
How do I thicken the pork stew?
The stew is thickened at the end by stirring in a roux made from melted butter and flour cooked together until golden.
What kind of potatoes should I use?
The recipe calls for three large potatoes diced into half-inch pieces; Yukon Gold or Russet potatoes both work well.
How long does the stew need to simmer?
The stew simmers for a total of about 2 hours: one hour for the meat and broth, 30 minutes with chilies, and another 20-30 minutes once potatoes are added.
Is this recipe low in cholesterol?
Yes, this recipe is designed to be a heart-healthy, low-cholesterol option for those seeking a guilt-free comfort food.
Can I make this recipe in a slow cooker?
Yes, brown the meat and onions first, then combine all ingredients except the butter and flour in a slow cooker and cook on low for 7-8 hours.
Do I need to peel the potatoes?
Peeling is optional depending on your preference, but dicing them into consistent 1/2-inch pieces is important for even cooking.
What should I serve with New Mexico Green Chile Pork Stew?
It is traditionally served with warm flour tortillas, cornbread, or over a bowl of steamed white rice.
How many green chilies are needed for this recipe?
The recipe requires 12 to 15 Hatch green chilies to achieve the signature New Mexico flavor profile.
What can I substitute for Hatch chilies if I can't find them?
Anaheim peppers are the closest substitute, though they are generally milder than authentic Hatch chilies.
Can I freeze the leftover stew?
Yes, this stew freezes very well. Store it in airtight containers for up to 3 months and thaw in the refrigerator before reheating.
Why do I need to brown the pork first?
Browning the pork cubes creates a Maillard reaction, which adds essential savory depth and color to the base of the stew.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender, which usually takes about 20 to 30 minutes of simmering.
Should I include the seeds from the chilies?
The recipe notes that seeds can be included if you want added heat; otherwise, they should be removed during the peeling process.
What spices are used in this stew?
The flavor profile is built using dried oregano, whole bay leaves, and ground cumin, along with salt and pepper.
How do I make the stew thinner if it is too thick?
If the consistency is too thick after adding the potatoes, simply add a cup of hot water or extra chicken broth to reach your desired texture.
Is there a substitute for butter in the thickening roux?
You can use vegetable oil or lard as a substitute for butter when making the flour roux to thicken the stew.
How long can I store this in the refrigerator?
The stew will stay fresh in an airtight container in the refrigerator for 3 to 4 days, and the flavors often improve the next day.
What is the serving size for this recipe?
With 2 lbs of pork and 6 cups of broth, this recipe typically serves 6 to 8 people comfortably.
Can I use chicken instead of pork?
Yes, you can substitute chicken thighs for pork, but the cooking time will be shorter as chicken becomes tender faster than pork shoulder.
Do the tomatoes make the stew red?
While there is one can of diced tomatoes, the stew remains primarily green in color and flavor due to the large volume of green chilies.
What is the best way to mince the garlic?
Mince the garlic finely so it distributes evenly through the stew and blends with the onions during the browning phase.
What is the purpose of steaming the chilies after broiling?
Steaming traps moisture between the flesh and the charred skin, making it much easier to peel the skins off without damaging the chili.