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Hatch Green Chile Stew Recipe
Ash Tyrrell

Hatch Green Chile Stew Recipe

I still remember the first time I made a big pot of hatch green chile stew and my whole kitchen smelled like roasted peppers for hours. I grew up thinking green chile was just a topping, until I learned it could carry an entire meal on its own.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds pork shoulder cut into 1-inch cubes – the marbling melts down and keeps the stew tender
  • 2 cups roasted peeled, and chopped hatch green chiles – the star of the dish, so use fresh or good frozen roasted chiles, not canned
  • 1 large yellow onion diced – builds the savory base flavor
  • 4 cloves garlic minced – fresh garlic beats the jarred stuff every time
  • 3 medium russet potatoes cubed – they soften and naturally thicken the broth
  • 4 cups chicken broth – low-sodium lets you control the salt yourself
  • 1 tablespoon ground cumin – adds warmth without overpowering the chile flavor
  • 1 teaspoon dried oregano – Mexican oregano if you can find it for a more authentic taste
  • 2 tablespoons vegetable oil – for browning the pork in batches
  • Salt and black pepper to taste – season in layers, not all at once
  • 1 tomato diced (optional) – adds a touch of brightness and body
  • Fresh cilantro chopped, for garnish – skip if you're not a cilantro fan, no judgment here

Method
 

  1. Start by patting your pork cubes completely dry with paper towels, then season generously with salt and pepper. Dice your onion, mince your garlic, and cube your potatoes so everything is ready to go before the pot heats up. Having your mise en place done makes the cooking process feel effortless instead of chaotic.
  2. Heat the oil in your Dutch oven over medium-high heat until it shimmers. Add the pork in a single layer, working in batches so you don't crowd the pot, and sear each side for about 3 minutes until deeply browned. Remove the pork and set it aside on a plate while you finish the rest.
  3. In the same pot, lower the heat slightly and add the diced onion, stirring to pick up those browned bits stuck to the bottom. Cook for about 4 minutes until the onion turns soft and translucent, then stir in the garlic for another minute. This step builds the savory backbone of your broth.
  4. Return the browned pork to the pot, then add the cumin, oregano, and hatch green chiles, stirring to coat everything evenly. Pour in the chicken broth and add the diced tomato if using, then bring the whole pot up to a gentle boil. Scrape the bottom one more time to release any remaining flavor stuck there.
  5. Reduce the heat to low, cover the pot partially, and let the stew simmer for about 60 to 75 minutes. Add the cubed potatoes during the final 30 minutes of cooking so they turn tender without falling apart completely. You'll know it's ready when the pork shreds easily with a fork and the broth has thickened slightly.
  6. Once the stew has simmered down, taste it and adjust the salt, pepper, or chile heat as needed. If you like it spicier, stir in a diced serrano or jalapeño at this stage. Let it rest for 5 minutes off the heat before ladling it into bowls

Notes

  • I always roast my own hatch chiles when they're in season because the smoky char you get from an open flame beats anything from a can.
  • I never skip browning the pork in batches, since crowding the pot steams the meat instead of searing it.
  • I let the stew rest for a few minutes before serving because the flavors settle and taste even better.
  • I keep a bag of roasted hatch chiles in my freezer all year so I can make this stew even in winter.
  • I add a splash of lime juice right before serving, and it brightens up the whole bowl.