Hatch Green Chile

Dive into the bold, smoky flavors of the Southwest with this hearty Hatch Green Chile stew. Featuring the signature heat and richness of freshly roasted Hatch green chiles, tender cubes of pork shoulder, and velvety potatoes simmered to perfection in a fragrant, spice-infused broth, this recipe is a comfort food classic with a flavorful twist. Perfect for cool evenings, this one-pot wonder boasts a velvety texture and robust taste thanks to aromatic cumin, oregano, and garlic. Serve it steaming hot with warm tortillas, fluffy rice, or a dollop of sour cream for a satisfying meal that’s as rustic as it is irresistible. With a prep time of just 20 minutes and yielding six generous servings, this dish is a must-try for chile lovers and fans of Southwestern cuisine alike.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 6 large Hatch green chiles, roasted, peeled, and chopped
• 2 pounds Pork shoulder, cut into 1-inch cubes
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 3 medium Potatoes, peeled and diced
• 4 cups Chicken broth
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Begin by roasting the Hatch green chiles, if not already roasted. Place them on a baking sheet under a broiler, turning occasionally, until the skin is blistered and charred (about 8-10 minutes). Once cooled, peel off the skin, remove the stems and seeds, and chop finely. Set aside.

Step 2

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 3

Season the pork shoulder cubes with salt and black pepper and sear them in the hot oil until browned on all sides (about 5-7 minutes). Remove the pork and set aside.

Step 4

In the same pot, add the diced yellow onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

Step 5

Add the roasted Hatch green chiles, cumin, and oregano. Stir to combine, allowing the spices to bloom for 1-2 minutes.

Step 6

Return the seared pork to the pot. Add the diced potatoes and chicken broth. Stir well to ensure everything is evenly mixed.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 60-75 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.

Step 8

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Serve hot. This stew is excellent on its own or served with warm tortillas, a side of rice, or even a dollop of sour cream for added richness.

Nutrition Facts

Serving size	2806.4 grams (2806.4g)

Amount per serving	% Daily Value*
Calories	3177

Total Fat 211.10g	271%
Saturated Fat 67.90g	340%
Polyunsaturated Fat 2.70g
Cholesterol 635mg	212%
Sodium 5171mg	225%
Total Carbohydrate 141.80g	52%
Dietary Fiber 14.40g	51%
Total Sugars 16.80g
Protein 188.90g	378%

Vitamin D 0IU	0%
Calcium 358mg	28%
Iron 19mg	106%
Potassium 6439mg	137%

*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: 59.0%

Protein: 23.4%

Carbs: 17.6%