Some like it hot! We do. There is something about the slow burn of spicy foods and the satisfaction it brings that keeps you wanting more. I like heat, but I also like flavor, and I think there needs to be an equal balance of both for me to enjoy. In comparison to my husband, I am a wimp. My husband, not so much. He eatsspicy food just for the fun of it and puts sriracha on everything. He enjoys spicy food somuch that our 2 year old son asks for hot sauce at dinner time. This is ourNew Mexico Green Chile Stew made with Hatch Chiles!
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As you have probably guessed this New Mexico Green Chile Stew recipe is spicy, but also has very bold flavors to round out the heat.Ever since we had Hatch Chile Rellenosat a restaurant here in Atlanta called Taqueria Del Sol, we have become obsessed. The flavor of hatch chile is definitely spicy, but also tart and smoky because of the roasting.Once you try it you will fall in love and no other chile will do. Poblano is a good runner up, but it just isn’t quite as potent as hatch chiles. You can only get fresh hatch chiles (outside of NM) around late Summer, early Fall. Frozen works just the same. I have seen diced hatch chiles in the freezer section at Trader Joe’s and Sprouts and in the international aisle (canned or jarred) at most grocery stores.
Late last summer there were fresh ones at Sprouts, so I bought a ton, roasted and peeled them and stocked my freezer full. I asked Lori, one of my friends who is fromColorado and is a green chile enthusiast “after I stuff and fry some of these, what should I do with the rest.” She told me about “Green Chile Stew.” Its like a stew/gravy. Lori explained in Colorado they eat it over everything, burritos, stuffed sopapillas, over eggs, hasbrowns, etc. She stated it was also amazing served like a stew withhomemade tortillas. I was sold! Lori started me out with a basic recipe (barely any measurements) of literally browning pork, adding flour and the green chiles and simmer with water. I added some spices and made it to an actual recipe. I must sayI really am proud of this one. Simmering pork with green chiles (and a couple of spices) are magic together. The spicy smoky flavor of the green chile pairs so well with the tender pieces of pork. After we finished all the pork there was still gravy left, so I reduced it with chicken stock (to make it into a sauce) and made Spinach and Cheese Enchiladas Verde. I suggest you do the same! Oh and don’t forget to serve this New Mexico Green Chile Stewwith homemade tortillas.
New Mexico Green Chile Stew
Author: Dominique Cook
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 1/2 tbsp olive oil
- 2 lbs of pork shoulder, cubed
- 1/2 onion medium, diced
- 2 tsp salt
- 1 1/2 tsp cumin
- 1 1/2 tsp Mexican oregano
- 1 tsp white pepper
- 2 tbsp flour
- 1 cup green chiles, diced
- 2 cups water
- flour tortillas, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1 1/2 tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1 1/2 tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
- Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
- Serve with homemade tortillas and fresh cilantro.
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