American
New Mexico Green Chile Stew
Pork shoulder, roasted Hatch chiles, potatoes — the definitive answer to the state's eternal question.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
New Mexico Green Chile Stew is the dish that most powerfully expresses the identity of Southwestern cuisine.
It is deceptively simple — braised pork, roasted green chiles, potatoes, garlic, and broth — and produces a flavor entirely greater than the sum of its parts. The Hatch chile, roasted over flame, develops a smoky sweetness no other pepper replicates.
Watch it come together
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 12 Hatch green chiles (or 6 Anaheim + 4 Poblano)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium Yukon Gold potatoes, diced
- 3 cups chicken stock
- 2 tbsp neutral oil
- 1 tsp cumin
- 1 tsp dried oregano (Mexican preferred)
- 1 tsp kosher salt + more to taste
- ½ tsp black pepper
- Fresh cilantro and warm flour tortillas for serving
Method
- 1
ROAST THE CHILES: Place chiles directly over a gas flame or under a broiler, turning with tongs, until blistered and charred all over. Steam in a covered bowl 15 minutes. Peel, stem, seed, and roughly chop. Reserve any roasting liquid.
- 2
BROWN THE PORK: Pat pork cubes dry and season with salt and pepper. Heat oil in a Dutch oven over high heat. Brown pork in batches until deeply browned on all sides. Remove and set aside.
- 3
SAUTÉ AROMATICS: Add onion to the same pot and cook over medium heat until golden, 6–8 minutes. Add garlic, cumin, and oregano; cook 1 minute.
- 4
BUILD: Return pork to the pot. Add roasted chiles and any accumulated chile liquid. Add chicken stock — the liquid should just cover the pork. Bring to a boil, then reduce to a low simmer.
- 5
BRAISE: Cover and cook 1 hour. Add diced potatoes and continue cooking covered 30–40 minutes until potatoes are tender and the pork pulls apart easily.
- 6
Taste and adjust salt. The stew should be thick, deeply flavored, and fragrant with roasted chile. Serve with cilantro and warm flour tortillas for scooping.
Substitutions
- Chef's tip: roast the chiles until comprehensively blistered, not just spotted. Under-roasted chiles produce a flat result; over-roasting is not possible.
- Anaheim or Poblano peppers substitute for Hatch, though the result is milder.
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