There are lots of south of the border stews you might like to make and, if you want something spicy with pork, this green chile stew is especially delicious. It’s made using pork shoulder (which is sometimes labeled as Boston butt), hatch green chiles and jalapenos, vegetables, and chicken broth.
Hatch chiles are a seasonal ingredient grown in the Hatch Valley of New Mexico. They are widely available in August and September, and potentially a couple of weeks either side, depending on weather conditions. If they aren’t available when you want to make this, you can use frozen or canned ones.
If you prefer to use fresh, choose a similar green chile (but you will miss the subtle sweet smokiness of hatch). Feel free to use beef or even chicken if you aren’t a fan of pork, bearing in mind different meats have different cooking times.
Why You’ll Love the Recipe
This stew is really flavorful and spicy. It pairs well with a variety of side dishes and toppings and, when making your own, you can adjust the spice level to suit your taste.
How to Serve It
Warm flour tortillas pair well with this dish and you can add lime wedges, cilantro, shredded cheese, sour cream, or avocado slices to serve it.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can freeze it for up to 3 months. You might find you need to add a splash of liquid when reheating, since potatoes sometimes absorb liquid when freezing.
Variations and Substitutions
Sub oil or shortening for the lard. You can slow cook this stew after browning the meat and sauteing the onions if you wish (give it 5 hours on low then add the potatoes and cook for another few hours until they’re tender).
Hatch chiles have a distinctive flavor profile. They’re sweet, smoky and spicy all at the same time, and they work especially well in hearty Mexican stews like this one, as well as New Mexican cuisine.
Green Chile Stew with Hatch Hot Chiles
Ingredients
- ½ tsp. Garlic powder
- 2 lbs. Pork shoulder cubed
- 2 Large onions chopped
- 3 C. Potatoes diced
- 1 tsp. Salt
- ¼ C. Flour
- 2 C. Hatch green chiles roasted and chopped
- 2-3 C. Chicken broth
- ¼ C. Pickled jalapenos drained and chopped
- 2 Tbsp. Shortening
- 1 C. Tomatoes chopped
Instructions
- Heat the shortening over in a pot over medium high heat.
- Dust the pork in flour, and cook in the heated lard until browned.
- Add the remaining shortening to a pot over medium heat, and saute the onions until softened.
- Place all of the ingredients except the potatoes into a large pot, and simmer for 1 ½ hours until the pork is tender.
- Stir in the potatoes, and continue to cook until they have softened.
- Serve with tortillas.
