🌶️ Green Chile Stew with Hatch Hot
🕒 Prep Time: 15 min
🕒 Cook Time: 1.5 – 2 hours
🍽️ Serves: 6-8
🧂 Ingredients:
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2 lbs pork shoulder or stew meat, cut into 1-inch cubes (you can substitute with beef or chicken)
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2 tbsp oil (vegetable or olive oil)
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1 medium onion, diced
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4 cloves garlic, minced
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1½ to 2 cups roasted Hatch hot green chile, chopped (adjust to your heat preference)
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4 cups chicken broth (or water)
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3 medium russet potatoes, peeled and cubed
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1 large tomato, chopped (optional for added depth)
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1 tsp ground cumin
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1 tsp Mexican oregano
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Salt and pepper to taste
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Optional garnish: cilantro, lime wedges, shredded cheese, sour cream, or warm flour tortillas
🍲 Instructions:
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Brown the Pork:
Heat oil in a large pot or Dutch oven over medium-high heat. Add pork cubes in batches (don’t crowd the pan), browning on all sides. Remove and set aside. -
Sauté Veggies:
In the same pot, add diced onions and cook until translucent (about 5 minutes). Stir in garlic and cook for 1 minute. -
Add Hatch Chiles:
Stir in the chopped Hatch green chile and sauté for another 2-3 minutes. -
Deglaze & Simmer:
Return the pork to the pot. Add chicken broth, potatoes, tomato (if using), cumin, oregano, salt, and pepper. Stir to combine and scrape up any browned bits from the bottom. -
Cook Low & Slow:
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pork is tender and potatoes are cooked through. -
Taste & Adjust:
Taste the stew and adjust seasoning or spice level as needed (add more green chile if you’re bold!).
🔥 Tips:
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Roasting Hatch chiles: If you have fresh Hatch chiles, roast them over an open flame or under a broiler until charred, place in a covered bowl or plastic bag for 10 minutes, then peel, deseed, and chop.
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Thicker stew? Mash a few of the cooked potatoes into the broth or let it simmer uncovered for the last 20 minutes.
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For extra heat: Add a pinch of crushed red pepper or a chopped jalapeño.
Let me know if you want a slow cooker or vegetarian version, or how to freeze/store leftovers!