There’s nothing quite like the comfort of a hearty bowl of Green Chile Stew, especially when it’s made with the renowned Hatch green chiles. This stew brings together tender pieces of pork, potatoes, and a flavorful blend of roasted Hatch chiles and pickled jalapenos, creating a dish that’s both warming and packed with a gentle heat. Serve it with freshly heated flour tortillas to complete the meal. Now, let’s dive into the recipe with a touch of personal flair.

Inspiration Behind the Recipe

Growing up, weekends were often spent with family gathered around the kitchen, each member contributing to a dish that would be shared and savored. The aroma of green chile stew simmering on the stove is a scent that transports me back to those cherished times. This recipe, inspired by my grandmother’s version, uses the famous Hatch green chiles, adding a layer of tradition and regional flavor that’s simply unbeatable.

The Hatch green chile season is eagerly anticipated in our household, with everyone looking forward to that first batch of roasted chiles. Their unique flavor profile, with a hint of smokiness and a mild heat, makes them perfect for this stew. This dish is a celebration of family, tradition, and the rich culinary heritage of the Southwest.

Ingredients

• 2 lbs pork butt or shoulder roast, cubed
• 3 cups potatoes, diced
• 1/4 cup flour
• 2-3 cups chicken stock or water
• 2 tbsp shortening or lard
• 1/2 tsp garlic powder
• 2 large onions, chopped
• 1 tsp salt
• 2 cups Hatch green chiles, roasted and coarsely chopped
• 1/4 cup pickled jalapenos, drained and chopped
• 1 cup tomatoes, chopped (optional)

Equipment

• Heavy pot or Dutch oven
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or spatula

Instructions

1. Prepare the Meat: Dredge the cubed pork in flour. This step not only helps to thicken the stew but also adds a delightful texture to the meat once it’s browned.
2. Brown the Meat: In a heavy pot or Dutch oven, melt the shortening or lard over medium heat. Add the flour-coated pork and brown on all sides. This browning step is crucial for developing deep, rich flavors.
3. Add the Aromatics: Stir in the chopped onions and sauté until they are translucent and fragrant, about 5 minutes.
4. Combine Ingredients: Add the garlic powder, salt, chopped Hatch green chiles, pickled jalapenos, and optional tomatoes to the pot. Pour in the chicken stock or water.
5. Simmer: Reduce the heat to low and let the stew simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together beautifully.
6. Cook the Potatoes: Add the diced potatoes and continue to cook until they are tender but not mushy, approximately 20-30 minutes.
7. Serve: Ladle the hot stew into bowls and serve with heated flour tortillas. Enjoy!

Tips and Variations

• Adjusting Spice Levels: If you prefer a milder stew, reduce the amount of pickled jalapenos or use milder varieties of green chiles.
• Meat Variations: Feel free to substitute the pork with beef or chicken, adjusting cooking times as necessary.
• Vegetarian Option: Replace the meat with additional vegetables like zucchini, corn, and beans, and use vegetable stock instead of chicken stock.
• Freezing Leftovers: This stew freezes well. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to three months.

Frequently Asked Questions

1. Can I use a different type of meat?
   • Yes, you can substitute beef or chicken, but adjust the cooking time accordingly.
2. How can I control the spiciness of the stew?
   • Adjust the amount of Hatch green chiles and pickled jalapenos to suit your taste. For a milder stew, reduce these ingredients.
3. Is it necessary to use both chicken stock and water?
   • No, you can use either. Chicken stock adds more flavor, but water will work if you prefer a more neutral taste.
4. Can this stew be made in a slow cooker?
   • Yes, after browning the meat and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the potatoes in the last 1-2 hours.

Serving Suggestions

This stew is best enjoyed with freshly heated flour tortillas, but you can also serve it with a variety of toppings like chopped fresh cilantro, lime wedges, sour cream, shredded cheese, and avocado slices to enhance the flavor and texture.

Green Chile Stew with Hatch chiles is more than just a meal; it’s a way to bring a piece of Southwestern tradition to your table. Enjoy this hearty and flavorful dish with your loved ones and create your own cherished memories around it.