Soup: United States – New Mexico – New Mexico Green Chile Stew

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), chopped
- 4 cloves (approx. 12 g) garlic, minced
- 6 roasted Hatch green chiles, peeled, seeded and chopped, about 12 oz (340 g)
- 4 cups (960 ml) low-sodium pork or chicken broth
- 1 lb (450 g) Russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 1 tbsp (15 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. In a large heavy pot over medium-high heat, add oil and brown pork shoulder cubes in batches until deeply colored, about 6–8 minutes per batch; transfer browned pork to a plate.
2. Add onion to the pot and cook until softened, about 5 minutes; add garlic and cook 30 seconds. Return pork to pot, add roasted green chiles, broth, potatoes, oregano, salt and pepper, bring to a simmer, cover and cook until pork is tender and potatoes are cooked, about 45–60 minutes; adjust seasoning and garnish with cilantro before serving.