Last Updated on July 19, 2025 by Casia Valdés
Some recipes carry the flavor of a season, a place, and a memory. Green Chile Stew With Hatch Hot and Homemade Tortillas is all of those wrapped into one comforting dish. It’s the kind of hearty meal that fills your kitchen with bold aromas and brings everyone to the table.
Inspired by traditional Mexican flavors and the heat-packed personality of Hatch green chiles, this stew is a celebration of earthy spices, rustic ingredients, and soul-satisfying goodness. Serve it with soft, homemade tortillas, and you’ve got a dish that’s both timeless and unforgettable.
Table of Contents
What Makes Hatch Chiles Special?
Hatch green chiles hail from Hatch, New Mexico, and are celebrated for their unique balance of heat, sweetness, and smokiness. They’re perfect for stews because they deepen in flavor as they simmer, adding rich complexity to every spoonful.
When roasted and coarsely chopped, these chilies bring a bold punch that perfectly complements the tender pork and starchy potatoes in this traditional green chile stew.
Ingredients You’ll Need
Here’s everything required to make this Green Chile Stew sing:
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2 lbs pork butt or shoulder roast, cubed
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3 cups potatoes, diced
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¼ cup all-purpose flour
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2–3 cups chicken stock (or water)
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2 tablespoons shortening or lard
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½ teaspoon garlic powder
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2 large onions, chopped
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1 teaspoon salt
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2 cups Hatch green chiles, roasted and coarsely chopped
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¼ cup pickled jalapeños, drained and chopped
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1 cup tomatoes, chopped (optional)
How to Make Green Chile Stew With Hatch Hot and Homemade Tortillas
This stew is straightforward but deeply flavorful. Here’s how to build its savory layers step by step.
Step 1: Dredge and Brown the Pork
Start by dredging your pork cubes in flour to give them a nice golden crust when cooked. In a heavy-bottomed pot or Dutch oven, melt the shortening or lard over medium heat. Once hot, add the floured pork and brown the pieces on all sides. This step adds rich flavor to the stew base.
Step 2: Sauté the Onions
Remove the pork briefly and toss the chopped onions into the pot, cooking them in the remaining fat until soft and translucent—about 5 minutes. This creates a savory foundation that enhances every other flavor in the dish.
Step 3: Add Everything But the Potatoes
Return the pork to the pot. Add the garlic powder, salt, chopped green chiles, jalapeños, and tomatoes (if using). Pour in 2 to 3 cups of chicken stock or water, just enough to cover the meat. Bring to a gentle simmer.
Reduce heat to low, cover the pot, and let it simmer for 1 to 1½ hours, until the pork is fork-tender and the flavors have melded beautifully.
Step 4: Add the Potatoes
Once the pork is tender, stir in the diced potatoes and continue simmering until the potatoes are fully cooked—about 20 minutes. The starch from the potatoes helps slightly thicken the stew while adding heartiness.
Serving Suggestions
Serve this stew piping hot with a stack of homemade tortillas on the side. The soft, warm tortillas are perfect for scooping up every bite. Garnish with crumbled queso fresco, chopped cilantro, or even a dollop of sour cream if desired.
Don’t forget a squeeze of lime or a side of pickled onions for a zesty kick.
Homemade Tortilla Tip
Making fresh tortillas doesn’t have to be complicated. Here’s a quick overview:
Ingredients:
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2 cups all-purpose flour
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½ teaspoon salt
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¾ cup warm water
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3 tablespoons lard or vegetable shortening
Steps:
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Mix flour and salt in a bowl.
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Add lard and mix until crumbly.
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Add warm water slowly and knead until soft dough forms.
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Let rest 30 minutes, divide into balls, and roll flat.
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Cook on a hot, dry skillet for 1–2 minutes per side.
Why You’ll Love This Stew
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Bold Flavor: Hatch chiles bring real heat and character.
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Simple Comfort: Made with accessible ingredients.
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Versatile: Great for meal prep and even better the next day.
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Seasonal Fit: Cozy for winter, yet light enough for summer with fresh tortillas.
Expert Tips
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Control the heat: Add fewer jalapeños or use mild Hatch chiles if you prefer less spice.
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Tomatoes are optional: They add a little sweetness and depth but are not essential.
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Let it rest: Like many stews, the flavor improves after a night in the fridge.
Variations
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Chicken version: Swap pork for boneless chicken thighs for a leaner take.
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Vegetarian twist: Use pinto beans and roasted corn instead of pork.
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Extra smoky: Add a pinch of smoked paprika or chipotle powder.
How to Store and Reheat
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in portioned containers for up to 3 months.
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Reheat: Warm gently on the stovetop with a splash of broth or water.
Final Thoughts
Green Chile Stew With Hatch Hot and Homemade Tortillas is more than just a meal—it’s a story of flavor, tradition, and warmth. Whether you’re celebrating Hatch chile season, meal-prepping for the week, or just in need of something hearty, this dish will not disappoint.
So grab a big bowl, a fresh tortilla, and savor each spicy, savory bite. It’s comfort food with a bold twist—and it might just become your new favorite.
Green Chile Stew With Hatch Hot and Homemade Tortillas
Ingredients
Method
- Start by dredging your pork cubes in flour to give them a nice golden crust when cooked. In a heavy-bottomed pot or Dutch oven, melt the shortening or lard over medium heat. Once hot, add the floured pork and brown the pieces on all sides. This step adds rich flavor to the stew base.
- Remove the pork briefly and toss the chopped onions into the pot, cooking them in the remaining fat until soft and translucent—about 5 minutes. This creates a savory foundation that enhances every other flavor in the dish.
- Return the pork to the pot. Add the garlic powder, salt, chopped green chiles, jalapeños, and tomatoes (if using). Pour in 2 to 3 cups of chicken stock or water, just enough to cover the meat. Bring to a gentle simmer.
- Reduce heat to low, cover the pot, and let it simmer for 1 to 1½ hours, until the pork is fork-tender and the flavors have melded beautifully.
- Once the pork is tender, stir in the diced potatoes and continue simmering until the potatoes are fully cooked—about 20 minutes. The starch from the potatoes helps slightly thicken the stew while adding heartiness.
- Mix flour and salt in a bowl.
- Add lard and mix until crumbly.
- Add warm water slowly and knead until soft dough forms.
- Let rest 30 minutes, divide into balls, and roll flat.
- Cook on a hot, dry skillet for 1–2 minutes per side.
