Green Chile Stew Recipe

If you have raw green chiles, roast them over a gas flame or under a broiler until charred on all sides, then place in a bowl covered with plastic wrap for 10 minutes. Peel, seed, stem and roughly chop to measure 2 cups. If using canned roasted chiles, drain and chop.

Peel and cube potatoes into 1/2-inch pieces, dice onion and carrot, mince garlic, chop cilantro, and cube the pork shoulder into about 1-inch pieces.

Sear the pork

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until hot. Add 2 tablespoons oil. Pat pork dry and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Working in a single layer, brown pork on all sides, about 6–8 minutes total. Remove pork to a plate and set aside.

Reduce heat to medium and add the diced onion. If needed, add a splash more oil (about 1 teaspoon). Cook onion until softened and translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 teaspoon flour, 1 teaspoon cumin, and 1 teaspoon oregano; cook 30 seconds to bloom the spices and help thicken the stew slightly.

Return the browned pork to the pot along with any juices. Add the roasted, chopped green chiles, diced tomatoes (with their juices), 3 cups chicken broth, cubed potatoes, and diced carrot. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low or medium-low to maintain a gentle simmer. Partially cover the pot and simmer until the pork is tender and potatoes are cooked through, about 35–45 minutes. Stir occasionally, scraping any browned bits from the bottom.

Taste and adjust seasoning: add the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper or adjust to taste. If stew is too thin, simmer uncovered 5–10 minutes to reduce; if too thick, add up to 1/2 cup more broth or water.

Stir in chopped cilantro and remove from heat. Let rest 5 minutes so flavors meld.

Ladle stew into bowls and offer lime wedges, sour cream or crema, shredded cheese, and warm tortillas at the table for finishing (squeeze lime over stew and add dollop of crema if desired).

Leftovers: cool completely then refrigerate in a covered container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.