Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.
This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!
The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.
I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.
Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.
You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.
We Love Traditional Hatch Green Chile Stew
I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas
I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!
What do you need for this dish?
- olive oil or vegetable oil
- pork shoulder
- onion
- garlic
- flour (if you are gluten free a masa slurry will work)
- fresh tomatoes
- Hatch green chiles
- jalapeno
- salt
- pepper
- sugar
- chicken or beef broth
- *Potatoes are optional…they are not traditional, but I love the addition of potatoes
Here’s the recipe! Let me know what you think!
Traditional New Mexico Green Chile Stew
Ingredients
- 2 tbsp olive oil or vegetable oil
- 2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
- 1/2 Cup onions, chopped
- 1 clove Garlic, minced
- 1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
- 2 cups fresh tomatoes, peeled and chopped
- 2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
- 1 fresh jalapeno pepper, chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sugar
- 1 cup Chicken or beef broth (more if needed)
- 2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes
Instructions
- Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.
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Do mean to say potatoes, and not tomatoes?
Hi Cindy!!!
So sorry for the confusion.. The recipe does have tomatoes in it. Traditionally potatoes aren’t added, but I love my green chile stew with potatoes. This was a photo I had taken of a bowl with potatoes, not realizing I didn’t have them in the recipe. Yikes…i’ll change that. Either way, this is a delicious soup and I think you will love it!
I use 505SW and love the Green Chile stew that’s made using it.
Why did you show us a stew made with potato and not include potato as an option?
Would potatoes be instead of flour or additional to flour in your recipe?
So sorry, please read my previous comments. Potatoes are not traditional, I just add them and in that particular photo they had potatoes. Thank you for your comments.
Where is the amount for wheat flour or masa harina (for gluten free)? It’s mentioned in the directions, but not the ingredients. I also see potatoes in your pictures, but you didn’t say anything about potato, even as an option!
Oh, Barbara, I am so sorry! I was updating an old post and somehow my updates didn’t appear. If you will refresh, you will see that the recipe states to toss the pork in flour. You honestly don’t have to do that. Just brown the beef, complete the stew. After the pork is tender add a masa slurry! That will be delicious, very authentic and it will be gluten free. About the potatoes….I will update that in my post! Potatoes are not typical, but I love potatoes in it..Thank you for your comments.