Last Updated on August 20, 2025 by Casia Valdés
If there’s one dish that truly embodies the soul of New Mexico’s culinary heritage, it’s green chile stew. This Authentic New Mexico Green Chile Stew combines tender chunks of pork shoulder, smoky roasted Hatch green chiles, and hearty potatoes in a rich, savory broth. It’s the kind of meal that fills your home with an irresistible aroma and warms you from the inside out.
While there are many variations of green chile stew, this recipe stays true to tradition, highlighting the bold flavors of freshly roasted green chiles. The pork is browned with onions and garlic to create a flavorful base, and the stew is slowly simmered with spices, beer for depth, and a touch of tomatoes for acidity. Potatoes make it a complete, stick-to-your-ribs meal.
Green chile stew is more than just a recipe—it’s a tradition that’s passed down through families and shared at gatherings, from fall chile roasts to holiday dinners. Whether served with fresh tortillas, cornbread, or even over rice, it’s a dish that’s equally suited for feeding a crowd or enjoying on a quiet evening.
Table of Contents
Why You’ll Love This Recipe
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True New Mexico Flavor: Uses authentic Hatch green chiles for unmatched taste.
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Hearty and Filling: Pork, potatoes, and green chiles create a satisfying one-pot meal.
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Customizable Heat Level: Adjust spiciness by using more or fewer jalapeños or choosing mild, medium, or hot chiles.
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Perfect for Any Season: Cozy enough for winter but light enough for cooler summer evenings.
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Great for Leftovers: Flavor deepens after a day, making it even better reheated.
Ingredients (Serves 8)
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12 Hatch green chiles (or Anaheim chiles if Hatch is unavailable)
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2 lbs pork shoulder, cubed
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2 tablespoons vegetable oil
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½ cup onion, finely chopped
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2 garlic cloves, minced
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1–2 jalapeños, diced (optional, for extra heat if using Anaheim chiles)
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6 cups chicken broth
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6 ounces beer (optional, adds depth)
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½ teaspoon oregano
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1 teaspoon salt
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1 teaspoon pepper
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3 bay leaves
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½ teaspoon cumin
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1 (10-ounce) can diced tomatoes
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3 large potatoes, diced into ½-inch pieces
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2 tablespoons butter
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2 tablespoons flour
Step-by-Step Instructions
1. Roast the Green Chiles
Set your oven to broil and arrange the chiles on a baking sheet. Broil, turning often, until the skin is evenly charred but not burnt. Once roasted, cover with a dish towel for 10 minutes to steam, which makes peeling easier.
2. Brown the Pork and Aromatics
While the chiles rest, heat vegetable oil in a large pot over medium-high heat. Season cubed pork shoulder with salt and pepper, then add to the pot along with onions and garlic. Sauté for about 5 minutes until the pork begins to brown and the onions turn translucent.
3. Build the Broth
Add the diced jalapeños (if using), chicken broth, half the can of beer, oregano, salt, pepper, bay leaves, and cumin. Bring to a simmer over medium heat, then reduce to low and let simmer gently for 1 hour.
4. Peel and Chop the Chiles
Once steamed, peel the skins from the chiles, remove stems, and chop. For a spicier stew, keep the seeds; for a milder version, remove them. Add the chopped chiles to the pot and stir well.
5. Add Tomatoes and Potatoes
Simmer the stew for another 30 minutes, then add the diced tomatoes and potatoes. If the broth is too thick, add a cup of hot water to maintain a soupy consistency. Continue cooking until the potatoes are tender, about 20–25 minutes.
6. Thicken the Stew
In a small skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for about 2 minutes to form a roux. Whisk the roux into the stew to slightly thicken the broth, giving it a richer texture.
7. Serve and Enjoy
Remove the bay leaves, taste for seasoning, and adjust as needed. Serve steaming hot with warm flour tortillas, corn tortillas, or cornbread on the side.
Pro Tips for Success
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Use Fresh Hatch Chiles: Their unique smoky, earthy flavor defines the dish. Roast in large batches and freeze for year-round use.
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Don’t Skip the Roux: It gives the stew body without making it heavy.
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Make Ahead: The flavors meld beautifully overnight—reheat gently on the stove for the best results.
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Adjust to Your Heat Tolerance: Hatch chiles range from mild to hot; choose based on your preference.
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Beer Adds Depth: The malty notes from the beer enhance the stew’s savory profile, but you can skip it if desired.
Serving Suggestions
Pair this stew with warm tortillas for scooping or cornbread to soak up the broth. For a heartier meal, serve with Spanish rice or a side of refried beans. A dollop of sour cream and a sprinkle of shredded cheddar or Monterey Jack cheese make delicious garnishes.
Storage & Leftovers
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze cooled stew in portions for up to 3 months.
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Reheat: Warm over medium heat on the stovetop, adding a splash of broth or water if needed.
Why This Recipe Works
By slow-simmering pork shoulder in a rich green chile broth, every bite becomes infused with bold Southwestern flavor. The addition of potatoes turns the stew into a satisfying complete meal, while the roux brings it all together with a silky finish. The recipe is as flexible as it is flavorful, allowing you to tailor spice levels and ingredients to suit your tastes.
Recipe FAQ
Q: Can I make this with chicken instead of pork?
A: Yes—use boneless, skinless chicken thighs and reduce simmer time to 40–45 minutes.
Q: Can I use canned green chiles?
A: Fresh roasted chiles are best, but canned will work in a pinch—just expect a milder flavor.
Q: Is the beer necessary?
A: No, it’s optional. Replace with extra broth if you prefer.
Q: How spicy is this stew?
A: Heat depends on the chiles you use—mild Hatch chiles are gentle, while hot ones pack a punch.
Q: Can I make it vegetarian?
A: Absolutely—use vegetable broth, skip the pork, and add extra beans or vegetables.
Final Thoughts
This Authentic New Mexico Green Chile Stew is comfort in a bowl. It’s the perfect marriage of tender pork, creamy potatoes, and smoky-spicy green chile. Whether you’re enjoying it fresh off the stove or reheated the next day, every spoonful delivers a taste of the Southwest. Make it for family gatherings, weeknight dinners, or simply to warm up on a cool evening—you won’t be disappointed.
Authentic New Mexico Green Chile Stew
Ingredients
Method
- Set your oven to broil and arrange the chiles on a baking sheet. Broil, turning often, until the skin is evenly charred but not burnt. Once roasted, cover with a dish towel for 10 minutes to steam, which makes peeling easier.
- While the chiles rest, heat vegetable oil in a large pot over medium-high heat. Season cubed pork shoulder with salt and pepper, then add to the pot along with onions and garlic. Sauté for about 5 minutes until the pork begins to brown and the onions turn translucent.
- Add the diced jalapeños (if using), chicken broth, half the can of beer, oregano, salt, pepper, bay leaves, and cumin. Bring to a simmer over medium heat, then reduce to low and let simmer gently for 1 hour.
- Once steamed, peel the skins from the chiles, remove stems, and chop. For a spicier stew, keep the seeds; for a milder version, remove them. Add the chopped chiles to the pot and stir well.
- Simmer the stew for another 30 minutes, then add the diced tomatoes and potatoes. If the broth is too thick, add a cup of hot water to maintain a soupy consistency. Continue cooking until the potatoes are tender, about 20–25 minutes.
- In a small skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for about 2 minutes to form a roux. Whisk the roux into the stew to slightly thicken the broth, giving it a richer texture.
- Remove the bay leaves, taste for seasoning, and adjust as needed. Serve steaming hot with warm flour tortillas, corn tortillas, or cornbread on the side.
