Hatch Chile Verde Stew

Published on August 19, 2019 | By
hatch chile stew

I call myself a locavore and I prefer for the majority of the foods I prepare and consume to be grown within a 100 mile radius of my home. Although New Mexico does not meet those criteria, I thought it would be fun to celebrate the hatch chile season with our friends in the southwest.

It is hatch chile season in New Mexico and my local grocery had cases of the fresh green chiles displayed when I was there this week. The hatch chile season is from the beginning of August through the end of September. Hatch chiles are like Anaheim chiles, which are typically found in our local groceries year round, however the heat of the hatch chile is more intense.

These well known chiles are grown in the village of Hatch, New Mexico. It is my understanding, that around this time of the year that the air is filled with the aroma of these fire roasted peppers. My brother lives in Arizona and sent me this recipe for his favorite roasted hatch chile pork stew. I’m on fire!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 lb pork shoulder, cut into cubes
  • 1 medium onion, chopped
  • 5 cloves of garlic, minced
  • 1/2 cup tomatillo sauce or you can roast your own tomatillos and puree to obtain 1/2 cup
  • 2 cups of chicken stock
  • 2-3 hatch chiles, roasted, seeded, peeled and chopped
  • 1/4 cup vegetable oil
  • corn tortillas, warmed
  • one bunch of cilantro, chopped
  • Jack cheese, grated
  • salt to taste

Instructions

  1. Cut the pork shoulder into bite sized cubes. Dredge in flour seasoned with a little salt and pepper.
  2. Heat 1/4 cup vegetable oil in a dutch oven. I used my cast iron Dutch oven. Cook the pork in batches over a medium high heat until lightly browned. Remove.
  3. Add a little more oil to the pot if needed. Brown the onions and garlic over low to medium heat. Add pork back to pot and then add tomatillo puree or sauce and chicken broth.
  4. Taste the hatch chiles after you roast and peel them. Add 2-3 chopped peppers depending on how much heat you like. My brother also adds a little fresh chopped jalapeño but the hatch chiles that I bought made the stew fiery enough for my palate.
  5. Bring to a slow simmer, cover, and cook until the pork is tender, for about 20-30 minutes.
  6. Serve with fresh hot corn tortillas, grated jack cheese, and cilantro. Happy hatch chile season!
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