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Tender chunks of pork and soft potatoes simmered in a smoky, spicy broth made from roasted Hatch green chiles. This iconic New Mexico dish is the ultimate comfort food, perfect for a chilly evening.
For 4 servings
Prepare and Brown the Pork
Sauté Aromatics
Build the Stew and Simmer
Tender chunks of pork and soft potatoes simmered in a smoky, spicy broth made from roasted Hatch green chiles. This iconic New Mexico dish is the ultimate comfort food, perfect for a chilly evening.
This southwest recipe takes 110 minutes to prepare and yields 4 servings. At 828.49 calories per serving with 41.27g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Add Potatoes and Finish Cooking
Rest and Serve
Replace the pork with 2 cans (15 oz each) of pinto or cannellini beans, rinsed and drained. Use vegetable broth instead of chicken broth. Add the beans along with the potatoes in Step 4.
Substitute the pork shoulder with 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces. Reduce the initial simmering time in Step 3 to 30 minutes.
For a slightly richer, redder broth, add one 14.5-ounce can of diced tomatoes (undrained) along with the chicken broth in Step 3.
Brown the pork and sauté the aromatics on the stovetop as directed. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last 1-2 hours of cooking.
The pork shoulder provides a substantial amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
Green chiles are packed with Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and aids in iron absorption.
The capsaicin in green chiles, which gives them their heat, has been linked to several health benefits, including a temporary boost in metabolism and anti-inflammatory properties.
Potatoes are a good source of potassium, an important electrolyte that helps regulate fluid balance, nerve signals, and blood pressure.
Authentic New Mexico Green Chile Stew is made with Hatch green chiles, which are prized for their unique, smoky, and earthy flavor. If you can't find them, Anaheim or Poblano peppers are good substitutes, though the flavor will be slightly different.
The heat comes from the chiles. You can buy them in mild, medium, or hot varieties. To reduce heat further, make sure to remove all the seeds and white veins from inside the chiles before chopping, as that's where most of the capsaicin (the compound that makes them spicy) is concentrated.
Yes. Use the 'Sauté' function to brown the pork (in batches) and cook the aromatics. Return the pork to the pot, add the broth, chiles, and spices. Secure the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then quick release. Add the potatoes, seal again, and cook on high pressure for 5 more minutes, followed by a quick release.
It can be part of a balanced diet. It's high in protein from the pork and provides Vitamin C from the chiles. However, it can also be high in sodium and saturated fat depending on the cut of pork and amount of salt used. Using low-sodium broth and trimming excess fat from the pork can make it a healthier option.
A typical 1.5-cup serving of this Green Chile Stew contains approximately 480-550 calories, depending on the fat content of the pork and any optional toppings used.
The most classic pairing is warm flour tortillas for dipping. It's also delicious served over rice, with a side of cornbread, or topped with shredded cheese, sour cream, and fresh avocado.
This recipe goes great with these complete meals
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