Hatch Chili Pork Stew

Experience the bold and comforting flavors of Hatch Chili Pork Stew, a hearty dish that combines tender chunks of pork shoulder with the smoky, slightly spicy kick of roasted Hatch chilies. Simmered to perfection with diced tomatoes, russet potatoes, and sweet carrots in a savory broth spiced with cumin and oregano, this stew is a celebration of Southwestern cuisine. Brightened with fresh cilantro and a splash of lime juice, it’s an irresistible balance of warmth and zest. Ideal for cozy family dinners or make-ahead meals, this one-pot wonder pairs beautifully with warm tortillas or crusty bread for an easy, satisfying feast. Perfect for spice lovers and comfort food enthusiasts alike, this stew brings depth and flavor to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion
• 4 large garlic cloves
• 6 medium roasted Hatch chilies, peeled and chopped
• 14.5 ounces diced tomatoes (canned, with juice)
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and diced
• 3 medium carrots, peeled and sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Directions

Step 1

Cut the boneless pork shoulder into bite-sized cubes and season with salt and pepper.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.

Step 3

Finely chop the yellow onion and mince the garlic cloves. In the same pot, sauté the onion until translucent, then add the garlic and cook for 1 minute until fragrant.

Step 4

Return the browned pork to the pot. Stir in the roasted Hatch chilies, diced tomatoes (with juice), chicken broth, ground cumin, and oregano. Mix well.

Step 5

Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.

Step 6

While the stew simmers, peel and dice the russet potatoes and carrots. Add them to the pot and continue to simmer for an additional 45–60 minutes until the vegetables are tender and the pork is fork-tender.

Step 7

Taste the stew and adjust seasoning with additional salt or pepper if necessary.

Step 8

Stir in the chopped cilantro and lime juice just before serving to brighten the flavors.

Step 9

Serve hot with warm tortillas or crusty bread on the side.

Nutrition Facts

Serving size	3474 grams (3474.0g)

Amount per serving	% Daily Value*
Calories	3425

Total Fat 212.00g	272%
Saturated Fat 68.00g	340%
Polyunsaturated Fat 2.70g
Cholesterol 726mg	242%
Sodium 6107mg	266%
Total Carbohydrate 199.90g	73%
Dietary Fiber 25.00g	89%
Total Sugars 36.90g
Protein 201.70g	403%

Vitamin D 0IU	0%
Calcium 514mg	40%
Iron 24mg	131%
Potassium 8255mg	176%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 23.0%

Carbs: 22.8%