Hatch Green Chile Stew
Soul-roasted in green chile love.
The Joy of Hatch Chiles and Beautiful Cocktails

About this Recipe


This rustic Hatch green chile stew is a true taste of New Mexico—a dish passed down through generations and made with love. Shana grew up eating it on Sundays with her family, alongside fresh tortillas and pressure-cooked beans. It’s simple, comforting, and full of depth thanks to the magic of Hatch green (and a few red) chiles.

Ingredients

  • 3 lbs pork shoulder, cut into ½-inch cubes

  • 1–2 tablespoons olive oil

  • 6–7 Hatch green chiles, roasted and chopped into ½” pieces (or 1 can – 14 oz – chopped green chiles)

  • 1 large onion, chopped (about 1 cup)

  • 3 whole potatoes, peeled and cubed

  • 5 cloves garlic, minced

  • 1 tablespoon Mexican oregano

  • 1 tablespoon cumin

  • 2 tablespoons cider vinegar

  • 2 cups chicken broth

  • 1 (10 oz) can green enchilada sauce

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • Flour tortillas, for serving

Instructions

  1. Season pork cubes with salt and pepper. Brown in a large Dutch oven with olive oil over medium-high heat, in batches.

  2. Remove pork from pan and drain on paper towels.

  3. In the same Dutch oven, sauté chopped onions until soft and translucent, about 5–6 minutes.

  4. Add green chiles, garlic, cumin, oregano and cook for 1 minute.

  5. Deglaze with cider vinegar. Add enchilada sauce and chicken broth, stir and heat.

  6. Transfer pork cubes to a slow cooker. Pour the sauce mixture over the pork, add cubed potatoes, and cook on high for 3–4 hours.

  7. The pork will be tender and the sauce thickened.

  8. Serve warm with heated flour tortillas on the side.

Recipe Notes