Craving a bold, comforting dish with authentic Southwestern flair? Hatch Green Chile Stew is a Smoky Southwestern Stew that combines tender pork, roasted Hatch chiles, and hearty potatoes in a rich, flavorful broth. Perfect for cozy dinners or meal prep, this New Mexican classic delivers smoky heat and soul-warming satisfaction. With straightforward steps, Hatch Green Chile Stew is easy to master. Let’s cook this vibrant stew!
Ingredients for Hatch Green Chile Stew
Here’s what you’ll need for Hatch Green Chile Stew (serves 6–8):
Stew Base:
- 2 lbs (900g) pork shoulder, cut into 1-inch cubes
- 2 tbsp (30ml) vegetable oil
- ½ cup (75g) finely diced onion
- 2 garlic cloves, minced
- 1–2 jalapeños, chopped (optional, if using Anaheim chiles)
- 6 cups (1.4L) chicken stock
- 6 oz (180ml) beer (optional)
- ½ tsp dried oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 bay leaves
- ½ tsp ground cumin
Vegetables:
- 12–15 Hatch green chiles (or Anaheim chiles)
- 1 can (10 oz, 283g) diced tomatoes
- 3 large potatoes (1 lb, 450g), cut into ½-inch pieces
Thickening:
- 2 tbsp (28g) unsalted butter
- 2 tbsp (16g) all-purpose flour
Equipment
- Baking sheet
- Large pot
- Wooden spoon or spatula
- Tongs
- Dish cloth or plastic bag (for steaming chiles)
- Small skillet
- Measuring cups and spoons
Ingredient Tips
- Hatch Chiles: Fresh Hatch chiles are ideal for Smoky Southwestern Stew; use frozen if out of season or Anaheim with jalapeños as a substitute.
- Pork Shoulder: Its fat content ensures tender results; avoid leaner cuts.
- Beer: Adds depth; use a light lager or replace with extra broth.
- Potatoes: Russet, red, or Yukon gold work; cut uniformly for even cooking.
- Roux: Substitute with 3 tbsp cornstarch slurry if avoiding flour.
Directions
Let’s make this Hatch Green Chile Stew—a perfect Smoky Southwestern Stew!
Roast the Chiles
- I preheat the oven to broil. I place 12–15 Hatch green chiles on a baking sheet and broil, turning often, until skins blister and darken (5–8 minutes).
- I cover with a dish cloth or place in a plastic bag to steam for 10 minutes, then peel and chop, keeping some seeds for heat.
Brown the Pork
- In a large pot, I heat 2 tbsp vegetable oil over medium-high heat.
- I season 2 lbs pork shoulder cubes with 1 tsp salt and 1 tsp black pepper, then brown with ½ cup diced onion and 2 minced garlic cloves for 5 minutes, stirring frequently for Smoky Southwestern Stew.
Simmer the Stew
- I add 1–2 chopped jalapeños (if using Anaheim chiles), 6 cups chicken stock, 6 oz beer (if using), ½ tsp oregano, 3 bay leaves, and ½ tsp cumin. I bring to a simmer, reduce heat to low, and cook for 1 hour to develop flavors.
Add Chiles, Tomatoes, and Potatoes
- I stir in the chopped roasted chiles, 1 can diced tomatoes, and 3 large potatoes (½-inch pieces).
- If thick, I add 1 cup hot water. I simmer for 20–30 minutes until potatoes are tender.
Thicken the Stew
- In a small skillet, I melt 2 tbsp butter over medium heat, stir in 2 tbsp flour, and cook for 2 minutes until golden.
- I whisk the roux into the stew and simmer for 5 minutes to thicken Hatch Green Chile Stew.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 90–100 minutes
- Total Time: 105–120 minutes
- Servings: 6–8 (1 cup per serving)
- Calories: ~350 kcal per serving
- Macros per Serving: 25g carbs, 25g protein, 18g fat, 3g fiber
Variations
- Vegetarian: Skip pork, use vegetable broth, and add 1 cup white beans for a Smoky Southwestern Stew.
- Spicy: Increase jalapeños or add ½ tsp cayenne for heat.
- Chicken Swap: Use 2 lbs chicken thighs instead of pork.
- Veggie Boost: Add 1 cup diced carrots or corn, inspired by Layla Cooks’ Roasted Sweet Potato Soup.
- Gluten-Free: Use cornstarch slurry instead of flour roux.
Storage
I store Hatch Green Chile Stew in an airtight container in the fridge for up to 4 days; flavors deepen over time. For freezing, I cool completely, then store in freezer-safe containers for up to 3 months. I thaw overnight in the fridge and reheat on the stovetop over medium-low heat, adding a splash of broth if needed.
Serving Tips
- Presentation: Serve Hatch Green Chile Stew in warm bowls with a sprinkle of cilantro for a vibrant Smoky Southwestern Stew.
- Garnish: Top with sour cream, shredded cheese, or avocado slices.
- Pairing: Enjoy with flour tortillas or Layla Cook Coconut Cooler for balance.
- Portion Size: 1 cup for a side; 2 cups for a main.
- Occasions: Perfect for fall gatherings, meal prep, or cozy dinners.
FAQs
Where can I find Hatch chiles?
Fresh Hatch chiles are available in late summer; use frozen or Anaheim chiles for Hatch Green Chile Stew.
Can I make it vegetarian?
Skip pork and use vegetable broth and beans for Smoky Southwestern Stew.
Can I freeze this stew?
Yes, freeze for up to 3 months; potatoes may soften in Hatch Green Chile Stew.
How do I adjust the heat level?
Remove chile seeds or add jalapeños for milder or spicier Hatch Green Chile Stew.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Hatch Green Chile Stew is a soul-warming masterpiece that captures the vibrant, smoky essence of New Mexican cuisine. Ideal for cozy gatherings or a comforting weeknight meal, this Smoky Southwestern Stew delivers bold flavors and tender textures in every bite. Whip up Hatch Green Chile Stew, invite loved ones to the table, and relish the rich, authentic taste of the Southwest!
Hatch Green Chile Stew
Ingredients
For the Stew Base:
- 2 lbs 900g pork shoulder, cut into 1-inch cubes
- 2 tbsp 30ml vegetable oil
- ½ cup 75g finely diced onion
- 2 garlic cloves minced
- 1 –2 jalapeños chopped (optional, if using Anaheim chiles)
- 6 cups 1.4L chicken stock
- 6 oz 180ml beer (optional)
- ½ tsp dried oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 bay leaves
- ½ tsp ground cumin
For the Vegetables:
- 12 –15 Hatch green chiles or Anaheim chiles
- 1 can 10 oz, 283g diced tomatoes
- 3 large potatoes 1 lb, 450g, cut into ½-inch pieces
For Thickening:
- 2 tbsp 28g unsalted butter
- 2 tbsp 16g all-purpose flour
Instructions
Roast the Chiles
- I preheat the oven to broil. I place 12–15 Hatch green chiles on a baking sheet and broil, turning often, until skins blister and darken (5–8 minutes). I cover with a dish cloth or place in a plastic bag to steam for 10 minutes, then peel and chop, keeping some seeds for heat.
Brown the Pork
- In a large pot, I heat 2 tbsp vegetable oil over medium-high heat. I season 2 lbs pork shoulder cubes with 1 tsp salt and 1 tsp black pepper, then brown with ½ cup diced onion and 2 minced garlic cloves for 5 minutes, stirring frequently for Smoky Southwestern Stew.
Simmer the Stew
- I add 1–2 chopped jalapeños (if using Anaheim chiles), 6 cups chicken stock, 6 oz beer (if using), ½ tsp oregano, 3 bay leaves, and ½ tsp cumin. I bring to a simmer, reduce heat to low, and cook for 1 hour to develop flavors.
Add Chiles, Tomatoes, and Potatoes
- I stir in the chopped roasted chiles, 1 can diced tomatoes, and 3 large potatoes (½-inch pieces). If thick, I add 1 cup hot water. I simmer for 20–30 minutes until potatoes are tender.
Thicken the Stew
- In a small skillet, I melt 2 tbsp butter over medium heat, stir in 2 tbsp flour, and cook for 2 minutes until golden. I whisk the roux into the stew and simmer for 5 minutes to thicken Hatch Green Chile Stew.
Notes
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