Recipe

North America → 🇺🇸 United States → New Mexico
Green Chile Stew
New Mexican · easy · serves 5
prep 20 min · cook 75 min
~701 cal · 55g protein · 41g carbs · 33g fat (estimated, per serving)
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Green chile stew with pork and potatoes, flour tortilla alongside
🇺🇸 New Mexico
Every fall, roasting drums tumble fresh Hatch chiles on New Mexico street corners and the whole state smells of them. The official state question — "red or green?" — refers to chile, and this stew is the green answer, older than the state itself.
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Ingredients
Serves 5 —
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2 lbs pork shoulder, cubed
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2 cups roasted green chiles (Hatch or Anaheim), peeled and chopped
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3 potatoes, cubed
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1 yellow onion, diced
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4 cloves garlic, minced
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1 tsp each dried oregano and cumin
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5 cups stock or water
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2 tbsp flour (to dust the pork)
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2 tbsp neutral oil
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8 warm tortillas, to serve
Instructions
1
Dust the pork (or skip for beans) with flour and brown hard in oil. Add the onion and garlic for 3 minutes.
2
Add the green chiles, oregano, cumin, and stock. Simmer low, covered, 45 minutes.
3
Add the potatoes and cook 25 more minutes until the pork shreds at a nudge and the broth turns silky and green-flecked.
4
Season generously. Serve in bowls with warm tortillas — and know that leftovers get smothered over eggs tomorrow.
Northern New Mexico home kitchens.
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🌏 While it simmers — know your destination
📍
New Mexico. Red or green? The official state question, about chile.
🗺️
United States. Regional cooking shaped by migration and the land.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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