This Hatch Hot Green Chile Stew is a hearty Southwestern classic made with tender pork, roasted Hatch green chiles, potatoes, tomatoes, onions, and garlic. Using hot Hatch chiles gives the stew a deep roasted flavor and a satisfying kick without overpowering the other ingredients.
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
Servings
6 servings
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
For the Stew
- 2 tablespoons olive oil
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch hot green chiles, peeled, seeded, and chopped
- 2 medium tomatoes, diced
- 5 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 bay leaf
- ½ teaspoon ground coriander, optional
- 1 tablespoon fresh lime juice
Optional Garnishes
- Fresh cilantro
- Chopped green onions
- Sliced avocado
- Sour cream
- Shredded Monterey Jack or cheddar cheese
- Lime wedges
- Extra roasted Hatch green chile
Ingredient Notes
Hatch hot green chiles: Fresh roasted Hatch chiles give this stew its signature flavor. If fresh Hatch chiles aren’t available, use frozen roasted Hatch green chile.
Pork shoulder: Pork shoulder works especially well because the longer cooking time makes the meat tender and flavorful. Pork butt can also be used.
Potatoes: Yukon Gold potatoes hold their shape well while becoming creamy inside. Russet potatoes work too but tend to break down more.
Heat level: Hatch hot chiles can vary considerably in heat. If you want a milder stew, replace some of the hot chile with mild Hatch green chile.
How to Make Hatch Hot Green Chile Stew
1. Brown the Pork
Heat the olive oil in a large Dutch oven over medium-high heat.
Pat the pork cubes dry with paper towels and season lightly with salt and pepper.
Add the pork in batches, making sure not to overcrowd the pot.
Brown for about 3–4 minutes per side, until the pieces develop a deep golden crust.
Transfer the browned pork to a plate.
2. Cook the Onion and Garlic
Reduce the heat to medium.
Add the diced onion to the same pot.
Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic.
3. Add the Green Chile
Stir in the chopped roasted Hatch hot green chile.
Cook for about 2 minutes.
The heat will release the chile’s roasted aroma and allow it to mingle with the onions and garlic.
4. Add Tomatoes and Seasonings
Add the diced tomatoes, cumin, oregano, smoked paprika, coriander if using, salt, and black pepper.
Stir well and cook for 3–4 minutes.
The tomatoes will begin to soften and create the flavorful base for the stew.
5. Return the Pork
Place the browned pork back into the pot.
Add the potatoes and bay leaf.
Pour in the chicken broth.
The liquid should come close to covering the meat and vegetables. If necessary, add a little extra broth.
6. Simmer
Bring the stew to a gentle boil.
Reduce the heat to low and cover partially with a lid.
Simmer for approximately 60–75 minutes, stirring occasionally.
The stew is ready when:
- The pork is fork-tender.
- The potatoes are completely cooked.
- The broth has become rich and flavorful.
- The chile has blended into the stew.
If the stew becomes too thick, add a little more broth.
7. Finish the Stew
Remove the bay leaf.
Taste and adjust the salt and pepper.
Stir in the fresh lime juice just before serving.
The small amount of acidity brightens the rich pork and roasted chile flavors.
Serving Suggestions
Ladle the hot stew into bowls and top with your favorite garnishes.
Try it with:
- Fresh cilantro
- Green onions
- Sour cream
- Shredded cheese
- Avocado
- Extra green chile
- Fresh lime juice
Warm flour tortillas, cornbread, or crusty bread make excellent sides for soaking up the flavorful broth.
Tips for the Best Green Chile Stew
Don’t skip browning the pork. This creates a deeper, richer flavor in the finished stew.
Roast the chiles well. Properly roasted Hatch chiles develop smoky, slightly sweet notes that make the stew much more flavorful.
Don’t boil aggressively. A gentle simmer keeps the pork tender instead of making it tough.
Make it ahead. Green chile stew often tastes even better the next day after the flavors have had time to blend.
Control the heat. For a very spicy stew, keep some of the chile seeds and membranes. For less heat, remove them and substitute part of the hot chile with mild green chile.
Variations
Chicken Green Chile Stew
Replace the pork with boneless chicken thighs. Reduce the cooking time so the chicken doesn’t become overcooked.
Beef Green Chile Stew
Use beef chuck instead of pork. Simmer until the beef becomes fork-tender.
Creamy Green Chile Stew
Stir in ½ cup of heavy cream during the final 5 minutes for a richer, creamier version.
Bean Green Chile Stew
Add one drained can of pinto or white beans during the final 15 minutes.
Extra-Hot Hatch Stew
Use additional Hatch hot chiles and add a small amount of fresh jalapeño or serrano peppers.
Nutrition Facts
Approximate per serving, without optional toppings:
- Calories: 430
- Protein: 32g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 5g
- Sugar: 6g
- Sodium: 760mg
Nutrition values vary depending on the pork, broth, chile, and exact quantities used.
Storage
Let the stew cool before transferring it to an airtight container.
Refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
If the stew thickens considerably after refrigeration, add a splash of chicken broth while reheating.
Final Tip
For the most authentic Southwestern flavor, use roasted Hatch hot green chile and don’t rush the simmer. The combination of caramelized pork, roasted chile, potatoes, and aromatic spices is what gives this stew its rich, comforting character.