Green Chile Stew Recipe

🧂 Ingredients

• 2-3 fresh New Mexico Hatch chiles OR 3-4 Anaheim chiles

  Hatch chiles are spicier than Anaheims and are only in season for a short period of time, so keep this in mind!
• 1-2 fresh jalapeño peppers

  optional, only use for extra heat in your stew
• salt and pepper

  to taste
• 2 pounds pork shoulder or pork butt

  chopped into 2 inch pieces, most of the fat removed
• 2 Tablespoons olive oil

  divided
• 1 medium onion

  chopped
• 3-4 cloves garlic

  minced
• 1 Tablespoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 bay leaves
• 1 1/2 pounds yellow baby potatoes

  quartered
• 5 cups chicken broth

Instructions

• 1 Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with
  aluminum foil, or spray the pan with non-stick cooking spray.
• 2 Add the green chiles and jalapeño peppers (if using) to the pan and roast for
  12-15 minutes, until they start to blister and blacken. Remove the baking sheet
  from the oven and turn the chiles over. Roast for an additional 10-12 minutes,
  then remove the chiles from the oven and place in a large ziploc bag.
• 3 Allow the chiles to steam in the bag for about 10 minutes, then remove and
  transfer to a cutting board. Remove the skin from the chiles by peeling it away
  with your hands (you can wear gloves for this step) and discard. Slice open the
  roasted chiles/peppers and use a spoon or knife to remove the seeds from the
  chiles, then chop them and set aside.
• 4 Generously season the pork with salt and fresh pepper to taste. Heat 1
  Tablespoon of olive oil in a large soup pot or dutch oven over medium high heat.
  Once the oil is hot, add the pork. Cook the pork until nicely browned on each
  side, flipping the pieces every 2-3 minutes. Remove the pork pieces to a plate.
• 5 Reduce the heat to medium and pour in the remaining 1 Tablespoon of oil. Stir in
  the onion and cook until it starts to become translucent. Stir in the garlic,
  Mexican oregano, salt, cumin, and chopped peppers and cook for 1-2 minutes.
• 6 Add the cooked pork back to the pot along with the potatoes, bay leaves, and
  chicken broth, then stir to combine. Bring the stew to a boil, then reduce the
  heat to low. Cover the pot and cook for 1-2 hours, until the pork and potatoes
  are tender.
• 7 Remove the bay leaves from the stew, and serve with freshly minced cilantro,
  lime wedges, and corn or flour tortillas if desired.

Nutrition Info