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Green Chile Stew with Hatch Hot Recipe (Spicy New Mexico Green Chile Stew)

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This Green Chile Stew with Hatch Hot is a classic New Mexican comfort dish made with tender pork, roasted Hatch green chiles, potatoes, tomatoes, and bold Southwestern spices. The smoky heat from Hatch hot chiles creates a rich, flavorful stew that is perfect with warm tortillas or a side of rice.

Ingredients

For the Stew

  • 2½ lbs (1.1 kg) pork shoulder (pork butt), cut into 1-inch cubes
  • 2 tbsp vegetable oil or olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3–4 cups roasted Hatch hot green chiles, chopped
  • 2 large potatoes, peeled and diced
  • 2 Roma tomatoes, diced
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 cup water (as needed)

Seasonings

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 1 bay leaf
  • Salt and black pepper, to taste

Optional Additions

  • 1 green bell pepper, diced
  • 1–2 jalapeños, chopped for extra heat
  • ½ cup chopped cilantro
  • Juice of 1 lime
  • 1 cup corn kernels
  • Shredded cheese for topping

Instructions

1. Brown the Pork

  1. Pat pork cubes dry with paper towels.
  2. Season with salt and black pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown pork pieces in batches until golden on all sides.
  5. Remove pork and set aside.

2. Build the Flavor Base

  1. In the same pot, add onion and cook for 4–5 minutes until softened.
  2. Add garlic and cook for 30 seconds.
  3. Stir in cumin, chili powder, oregano, smoked paprika, and coriander.
  4. Cook for 1 minute until fragrant.
  5. Add tomato paste and cook for another minute.

3. Simmer the Green Chile Stew

  1. Return the pork to the pot.
  2. Add Hatch hot green chiles, tomatoes, potatoes, bay leaf, chicken broth, and water.
  3. Bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 1½–2 hours until the pork is tender and the flavors have developed.
  5. Stir occasionally and add more broth if needed.

4. Finish & Serve

  1. Remove the bay leaf.
  2. Stir in fresh cilantro and lime juice.
  3. Taste and adjust salt and seasoning.
  4. Let the stew rest for 10–15 minutes before serving.

Serving Suggestions

Serve your Hatch Hot Green Chile Stew with:

  • Warm flour tortillas
  • Corn tortillas
  • Mexican rice
  • Pinto beans
  • Fresh avocado
  • Queso fresco
  • Sour cream
  • Lime wedges

Tips for the Best Green Chile Stew

  • Use authentic Hatch green chiles for the signature smoky flavor.
  • Roasting and peeling fresh chiles gives the best results.
  • Pork shoulder becomes incredibly tender when cooked low and slow.
  • For a thicker stew, mash some of the potatoes into the broth.
  • Make it a day ahead — the flavor gets even better overnight.
  • Adjust the heat by mixing Hatch hot with mild green chiles.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat gently on the stovetop, adding a little broth if needed.

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Green Chile Stew with Hatch Hot Recipe (Spicy New Mexico Pork Green Chile Stew)

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