Entree: United States – New Mexico – Green Chile Stew (Hearty pork and potato stew made with roasted New Mexico green chiles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 cups (300 g) roasted New Mexico green chiles, peeled, seeded, and chopped
- 1 lb (454 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) chicken or pork broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice, optional, for finishing
- Chopped cilantro for garnish (optional)

Instructions

1. Heat oil in a heavy Dutch oven or large pot over medium-high heat. Add the pork shoulder pieces in a single layer and brown on all sides, about 6–8 minutes; work in batches if needed. Remove browned pork and set aside.
2. Reduce heat to medium, add the diced onion and sauté until softened and translucent, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the chopped roasted green chiles and cook 2 minutes to release aroma. Return the browned pork to the pot and add the cubed potatoes.
4. Pour in the broth, then add cumin, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer gently until pork and potatoes are tender, about 45–55 minutes.
5. Uncover and simmer 5–10 minutes more if you want the stew thicker; adjust seasoning with more salt or lime juice to brighten. Serve hot garnished with chopped cilantro if using.