For our version of the classic New Mexican dish, we used a mixture of fresh, readily available green chilies and canned Hatch chilies, but if you have access to fresh Hatch chilies, by all means use them.
Top this dish with a refreshing relish of diced fresh tomatoes, minced shallot, oil and vinegar, or serve with a dollop of sour cream.
Green Chili & Pork Stew Recipe
Makes about 3 quarts
- 1 ½ pounds fresh green chilies (we used poblanos and cubanelles)
- 3 pounds boneless pork shoulder, fat trimmed, cut into 1 ½ inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 small can Hatch chilies
- 4 cups chicken broth
- 2 potatoes, peeled and cut into 1 inch cubes
- 2 tomatoes, diced
- 2 tablespoons lime juice
- Corn tortillas, for serving
Roast the green chilies using the oven or stovetop method. Remove the skin, stem and seeds, and roughly chop.
Season the pork evenly with salt and pepper. In a large Dutch oven over medium-high heat, add the canola oil. Working in batches so as not to crowd, add the pork and brown on all sides, about 8 minutes. Transfer to a paper towel lined baking sheet and reserve.
Add the onion to the Dutch oven and cook until translucent, about 6 minutes. Add the garlic, cumin and oregano and cook, stirring, until the garlic is fragrant, about 1 minute. Add the reserved chilies, canned Hatch chilies and their juices, browned pork, 1 teaspoon salt, and the chicken broth. Increase the heat to high, bring to a boil, then reduce to a simmer and let cook, uncovered for 90 minutes. Add the potatoes and tomatoes and simmer for one hour more, adding water to cover if necessary.
Stir in the lime juice, ladle into bowls, and serve with corn tortillas on the side.
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