Green chile stew is often served with warm flour tortillas, which are used to scoop, dip, and soak up the broth. It’s common to see this dish eaten for breakfast, lunch, or dinner in New Mexico, sometimes with an egg added or beans on the side. This stew is about tradition, warmth, and letting quality ingredients speak for themselves. Simple, rustic, and deeply satisfying, authentic New Mexico green chile stew is more than a recipe—it’s a way of life.
Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
3 cups roasted New Mexico green chile, peeled and chopped
4 medium russet potatoes, peeled and diced
5–6 cups water or pork broth
1½ teaspoons salt, or to taste
½ teaspoon black pepper
Instructions
Heat oil in a large pot over medium-high heat. Add pork and brown on all sides.
Add chopped onion and cook until softened. Stir in garlic and cook briefly until fragrant.
Add green chile, potatoes, water or broth, salt, and black pepper. Stir well.
Bring to a boil, then reduce heat to a gentle simmer.
Cook uncovered for 45–60 minutes, stirring occasionally, until pork is tender and potatoes are fully cooked and lightly thickening the broth.
Taste and adjust salt as needed.
Serve hot with warm flour tortillas on the side.