New Mexico Green Chile Stew
New Mexico Green Chile Stew is a flavorful and comforting dish that reflects the rich culinary traditions of the Land of Enchantment. Known for its bold flavors and vibrant colors, New Mexican cuisine is a fusion of Native American, Spanish, and Mexican influences.
Green chile, a staple ingredient in this region, is celebrated for its smoky, spicy heat and earthy flavor. This stew is a perfect way to showcase the green chile, along with tender pork (or beef), hearty vegetables, and a rich broth that will warm you from the inside out.
The green chile in this stew is what truly sets it apart. It’s not just about heat; the smoky, earthy flavor of the roasted chiles infuses the stew with a unique depth of flavor that is a hallmark of New Mexican cooking.
Traditionally, green chile stew is enjoyed year-round, but it is especially popular in the cooler months when the smoky, spicy stew offers comfort and warmth. This dish is typically served with tortillas, cornbread, or rice, making it a satisfying, soul-warming meal.
Ingredients:
For the stew:
2 lbs pork shoulder (or beef stew meat), cut into 1-inch cubes
2 tablespoons vegetable oil (for browning the meat)
1 medium onion, chopped
4 cloves garlic, minced
4-6 roasted green chiles, peeled and chopped (fresh or frozen, or canned if needed)
3 medium potatoes, peeled and diced
2 medium carrots, peeled and chopped
1 bell pepper, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika (optional, for extra smokiness)
4 cups chicken or vegetable broth
1/2 cup tomato sauce
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Optional garnish:
Sour cream or Mexican crema
Shredded cheese (cheddar or Monterey Jack)
Tortilla chips or strips
Hot sauce (if you prefer extra heat)
How to Make:
Brown the Meat:
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the pork cubes (or beef stew meat). Brown the meat on all sides, about 6-8 minutes. Once browned, remove the meat from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onion and bell pepper. Sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute, stirring frequently to avoid burning.
Add the Green Chile and Spices:
Stir in the roasted green chiles, cumin, oregano, and smoked paprika (if using). Cook for another 2-3 minutes, allowing the chiles and spices to become fragrant and release their flavors.
Deglaze the Pot:
Pour in a small amount of chicken or vegetable broth (about 1/2 cup) to deglaze the pot. Scrape up any browned bits from the bottom of the pot to incorporate all the flavors.
Add the Remaining Ingredients:
Add the remaining chicken broth, tomato sauce, diced potatoes, and carrots to the pot. Stir everything together, making sure the vegetables are well mixed into the broth. Return the browned meat to the pot.
Simmer the Stew:
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 1 to 1.5 hours, or until the meat is tender and the potatoes and carrots are fully cooked. Stir occasionally and check the seasoning.
Season to Taste:
Taste the stew and adjust the seasoning with salt and pepper as needed. If you prefer more heat, add a bit of chopped jalapeño or a dash of hot sauce. If the stew is too thick, add more broth or water to reach your desired consistency.
Serve:
Ladle the stew into bowls and garnish with fresh cilantro. For extra creaminess, top with a dollop of sour cream or Mexican crema, and sprinkle with shredded cheese. Serve with warm tortillas or tortilla chips on the side, along with lime wedges for a fresh citrus kick.
Chef’s Note:
Green Chile Options: Green chile is the star of this dish. If you have access to fresh roasted green chile (such as Hatch chile), that’s ideal for its smoky and tangy flavor. If you don’t have access to fresh green chiles, you can use canned green chile (look for mild or medium, depending on your heat preference) or even frozen roasted chiles. You can also roast fresh chiles yourself by placing them under a broiler or on a grill until the skins blacken and blister, then peel them.
Meat Choices: While pork is the traditional choice for this stew, beef can be used as an alternative for a heartier version. Some recipes also incorporate chicken or turkey. If using leaner meats like chicken breast, be mindful not to overcook it, as it can become dry.
Roasting the Chiles: If you want to elevate the flavor further, try charring your green chiles before adding them to the stew. Roasting them brings out a depth of flavor that fresh or canned chiles alone can’t provide. After roasting, place the chiles in a bowl covered with a towel to steam for a few minutes, then peel off the skins and remove the seeds.
Storage: This stew makes great leftovers! It will keep in the fridge for up to 3 days, and the flavors will continue to develop over time. If you want to freeze it, allow the stew to cool completely before transferring to an airtight container. It will keep in the freezer for up to 3 months. Reheat gently on the stove when ready to serve.
Heat Level: The heat of the stew will vary depending on the type and quantity of green chiles used. If you’re sensitive to spice, start with a milder variety and remove the seeds from the chiles to reduce the heat.
Nutritional Information (Per Serving):
Calories: 350 kcal
Protein: 32 g
Fat: 20 g
Saturated Fat: 7 g
Carbohydrates: 20 g
Fiber: 4 g
Sugars: 5 g
Cholesterol: 80 mg
Sodium: 600 mg
Potassium: 800 mg
Vitamin A: 60% DV
Vitamin C: 30% DV
Calcium: 6% DV
Iron: 15% DV
Conclusion:
New Mexico Green Chile Stew is a flavorful and hearty dish that beautifully encapsulates the spirit of New Mexican cuisine. The green chile provides a smoky, spicy kick, while the tender meat, vegetables, and rich broth create a satisfying and comforting meal. Whether you’re enjoying it on a chilly evening or serving it to guests, this stew is sure to be a crowd-pleaser. With its versatility and depth of flavor, New Mexico Green Chile Stew is a dish that can be adapted to your taste and preferences, making it a timeless classic in any kitchen.