Fresh tortillas elevate the entire experience. Warm, homemade flour tortillas are perfect for scooping up the stew, soaking in the green chile broth, and adding a soft, comforting contrast to the hearty stew. Together, the stew and tortillas create a complete, traditional meal that feels homemade and deeply satisfying. Whether served for lunch or dinner, this dish is timeless, simple, and full of authentic flavor that never goes out of style.
Ingredients
For the green chile stew
1½ pounds pork shoulder or beef stew meat, cut into cubes
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, minced
2 cups roasted green chiles, chopped (Hatch-style if available)
3 medium potatoes, peeled and diced
4 cups chicken or beef broth
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon ground cumin
¼ teaspoon oregano
For the fresh flour tortillas
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons oil or melted butter
¾ cup warm water
Instructions
Heat oil in a large pot over medium heat. Brown the meat on all sides. Add onion and cook until softened, then add garlic and stir briefly.
Stir in green chiles, potatoes, broth, salt, pepper, cumin, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until the meat is tender and the stew thickens. Adjust seasoning as needed.
For the tortillas, mix flour, salt, and baking powder in a bowl. Add oil and warm water and mix until a soft dough forms. Knead lightly, divide into balls, and let rest 15 minutes.
Roll each ball into a thin circle and cook on a hot dry skillet for about 1 minute per side until lightly browned and puffed.
Serve the green chile stew hot with warm fresh tortillas on the side.