Green Chile Stew

This humble New Mexican dish is Southwestern comfort food at its best!

Course Soup

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 30

Servings cups stew

Calories 211kcal

Author Toni Dash

Ingredients

2 tablespoons Canola or Vegetable Oil
2 pound trimmed Pork Butt cut into 1-inch pieces
1 large Red Onion peeled and finely chopped
3 large Garlic Cloves peeled and diced
6 cups Low-Sodium Chicken Stock
1 pound Red New Potatoes scrubbed (do not peel) and cut into ¾-inch pieces
1 teaspoon Kosher Salt
3 7-ounce cans diced Mild Green Chiles drained. See NOTES below
Garnish: chopped red pepper torn cilantro leaves

Instructions

In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown.
Remove from pan to a plate. Repeat for the second half of the pork.
2 tablespoons Canola or Vegetable Oil, 2 pound trimmed Pork Butt
Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
1 large Red Onion, 3 large Garlic Cloves
Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
6 cups Low-Sodium Chicken Stock, 1 pound Red New Potatoes, 1 teaspoon Kosher Salt, 3 7-ounce cans diced Mild Green Chiles
Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
Garnish: chopped red pepper

Notes

Chile notes

In the southwest and west we'd make this with fresh roasted Hatch green chilies in season. Unfortunately they are not accessible everywhere out of the region or out of season which is why we suggest canned green chilies. They won't be exactly the same but will allow enjoyment of this delicious dish.

Since the original publication of this recipe there now are online growers of Hatch chilies who ship and freeze the roasted chilies so they are more readily available.

If using canned chilies and if liking some spicy heat, substitute one of the cans for Hot Green Chilies.

Nutrition