new mexico green chili recipe

Written BySheba G Updated On
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The Best new mexico green chili recipe

I make this New Mexico green chile recipe at least twice a month, and it has earned a permanent spot in my rotation. The ingredient list is short, the method is simple, and the pot tastes like it took all afternoon. Roasted green chiles carry most of the flavor, and the pork and potatoes make it filling enough to eat as the main dish instead of a side.

My kids ask for this one by name, which says a lot because two of them claim they do not like spicy food. I use mild or medium Hatch chiles when I cook for them and keep the hotter ones on the table for my husband and me. They load bowls with tortillas and cheese and go back for seconds, and I like that everyone at the table can adjust their own heat level.

It works for a Tuesday night and it works for a party, which is why I keep the recipe where I can find it fast. I have made it for a crowd on game day and I have made a small batch just for us after church. Green chiles are a good source of vitamin C, and they bring so much flavor that I do not need much salt or fat to make the pot taste full. Pork adds protein and potatoes help stretch the meal, so a single batch feeds six people without a second trip to the store.

New Mexico Green Chile Stew

4.9 from 742 votes

A bold, brothy stew built on roasted Hatch green chiles, tender pork, and potatoes. The chiles bring a smoky, gently sharp heat that deepens as the pot simmers.

Prep Time20 mins
Cook Time1 hr 25 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stew

2 lb boneless pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
2 cups roasted Hatch green chiles, peeled, seeded, and chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 large russet potato, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken broth
1 tbsp all-purpose flour

Seasonings and Serving

1 tsp dried Mexican oregano
1/2 tsp ground cumin
1 1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
Warm flour tortillas, for serving
Lime wedges, for serving

👨‍🍳Directions

1Pat the pork cubes dry with paper towels and season with 1/2 teaspoon of the salt and the black pepper.
2Heat the oil in a Dutch oven over medium-high heat. Brown the pork in two batches, 6 to 8 minutes per batch, turning so the pieces color on several sides. Transfer the browned pork to a plate.
3Lower the heat to medium and add the onion. Cook, stirring, for about 5 minutes, until softened and translucent. Add the garlic and cook 30 seconds, until fragrant.
4Sprinkle the flour over the onions and stir constantly for 1 minute to coat. The flour will look dry and slightly toasted.
5Return the pork and any juices to the pot. Add the green chiles, broth, oregano, cumin, and the remaining 1 teaspoon salt. Stir to combine, scraping up the browned bits from the bottom.
6Bring the liquid to a gentle simmer, then reduce the heat to low. Cover partially and cook for 60 minutes, until the pork is tender enough to break apart with a spoon.
7Add the potato cubes and simmer uncovered for 20 to 25 minutes, until the potato is fork-tender and the broth has thickened slightly.
8Taste and adjust the salt. Let the stew rest off the heat for 10 minutes before ladling into bowls. Serve with warm flour tortillas and lime wedges.

🔧Equipment

Dutch oven or heavy pot
Cutting board and chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 26g

📝Notes

Tips: Roasted Hatch chiles are the backbone of this dish, so use the best ones you can find; frozen roasted green chiles work well when fresh ones are out of season. Heat levels vary widely from batch to batch, so taste the chiles before adding them and adjust with a pinch of sugar if they run bitter. The stew thickens as it sits, so loosen leftovers with a splash of broth when reheating. Nutrition figures are estimates calculated per serving.

Watch Video Of How New Mexico Green Chile Stew Works

This green chili recipe is a staple in my house because it feeds a crowd without much fuss, and the leftovers taste even better the next day. I make a big pot for family gatherings, game days, or anytime the weather turns cold, and there is never anything left by the end of the night.

❓ Frequently Asked Questions About New Mexico Green Chile Stew

1. What kind of chiles should I use for New Mexico green chile?

Hatch chiles are the classic choice, and Anaheim or poblano peppers work well as substitutes when Hatch isn’t in season. Look for chiles with smooth, glossy skin and a firm feel. If you want more heat, ask for hot or extra-hot varieties rather than mixing in jalapeños, which change the flavor profile.

2. Do I need to roast and peel the chiles before cooking?

Yes. Roasting blisters the skin so it slips off easily and gives the chile a smoky depth that boiling can’t match. Char them over a gas flame, under a broiler, or on a hot grill until the skin blackens in spots, then steam them in a covered bowl for 10 minutes before peeling. Wear gloves if you’re working with hot varieties.

3. How do I control the heat level?

Most of the heat lives in the seeds and the white ribs inside the pod, so remove them for a milder pot and leave them in for a hotter one. Taste a small piece of raw chile before you commit the whole batch. If the finished dish runs too hot, stir in more stock or a spoonful of masa slurry to dilute it, and serve with warm tortillas on the side.

4. Can I make New Mexico green chile ahead of time or freeze it?

It actually improves after a day in the refrigerator as the flavors settle, so making it ahead is a good move. It keeps refrigerated for about four days. For longer storage, cool it completely and freeze in portion-sized containers for up to three months; reheat gently on the stovetop, adding a splash of stock if it thickens too much.

5. What should I serve with New Mexico green chile?

It’s traditionally served as a stew with warm flour tortillas, but it also works ladled over burritos, eggs, roasted potatoes, or a bowl of pinto beans. Keep sides simple so the chile stays the focus. A squeeze of lime and a sprinkle of chopped cilantro at the table brighten the whole bowl.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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