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New Mexican Pork & Green Chili Stew

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Submitted by mskris

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

YIELD

15 servings

PREP

10 min

COOK

30 min

READY

40 min

New Mexican green chile stew is the state dish in every kitchen south of Santa Fe, and the whole identity of this stew lives in one ingredient: roasted green chiles. Use fresh-roasted Hatch chiles if you can find them, especially during their late-summer harvest, because the smoky-sweet depth they bring is nothing like canned or frozen alternatives. Five pounds sounds like a lot, but the chile is doing the heavy flavor work, not the pork.

Building the base starts with onions and garlic cooked in oil until they sweeten and soften. Then the pork shoulder joins, cubed and unseared. This stew does not want a browned crust. You want the meat to poach tender in the chile-water broth, releasing collagen slowly for that gelatin-rich body. The long uncovered simmer concentrates flavors while potatoes thicken the liquid from the inside out.

Chef Tips

  • Peel, seed, and roughly chop roasted green chiles before adding. The seeds carry bitter heat and blistered skins turn the broth papery.
  • Cut pork into generous 1-inch cubes. Smaller pieces overcook into dry threads. Larger stays toothsome through the long simmer.
  • Add potatoes in the last 45 minutes of cooking. Added too early they disintegrate. Too late and they stay raw.
  • Skim fat from the surface before serving. The pork shoulder throws off plenty and a lighter broth tastes cleaner.

Variations

  • Stir in a can of white hominy for a posole-style stew.
  • Add ground cumin and Mexican oregano for a more pronounced Southwestern herb profile.
  • Top servings with crumbled queso fresco, fresh cilantro, and a squeeze of lime for a bright fresh finish.

Ingredients

2 2
MEDIUM MEDIUM ONIONS
chopped
8 8
CLOVES EACH GARLIC
3 45
TABLESPOONS ML VEGETABLE OIL
4 ½ 2
POUNDS KG PORK SHOULDER
boneless
5 2.3
POUNDS KG GREEN CHILI PEPPER
roasted
7 1.7
CUPS L WATER
2 10
TEASPOONS ML SALT
1 ½ 680.4
POUNDS G POTATOES *

Directions

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad ding more water.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 421g (14.9 oz)
Amount per Serving
Calories 380 51% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 1023mg 43%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 72g
Vitamin A 4% Vitamin C 92%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 
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