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New Mexican Hatch green chile is the point of this stew, not a garnish. This version is built around tender braised pork and enough roasted Hatch chile to make the broth taste green, earthy, and unmistakably New Mexican. Anaheim chiles will work in a pinch, but the flavor lands differently; the pork and chiles are the recipe, and everything else is negotiable.
Yield
4 to 6 servingsPrep
30 minutesCook
about 1 1/2 hoursHello there 👋
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Ingredients
For the braised pork
750g
pork shoulder, cut into 1.5in / 3cm cubes
30g
all-purpose flour (about 4 Tbsp)
5g
ground cumin (about 2 tsp)
30g
dry onion soup mix (about 1 packet)
5g
coarse black pepper (about 2 1/2 tsp)
900ml
chicken or pork stock, for pressure cooking
Neutral oil or lard, as needed
For the stew
1000g
roasted, peeled, and seeded New Mexican Hatch green chiles, divided (300g reserved for blending, the rest chopped)
900ml
chicken or pork stock, for blending
600g
Yukon Gold potatoes, cut into 1.5in / 3cm chunks
400g
canned diced tomatoes, drained
Salt, to taste
Steps
1
Mix flour, cumin, onion soup mix, and black pepper, then toss with pork to coat evenly.
2
Brown pork in a pressure cooker over medium-high heat with enough oil or lard to coat the bottom, stirring often, until the coating is lightly toasted and the pork has some color.
3
Add the pressure-cooking stock to the pressure cooker.
4
Lock the lid and cook on high pressure for 30 minutes, until pork is tender.
5
Turn off heat and let the pressure cooker cool until depressurized.
6
Open the pressure cooker, add potatoes, and lock the lid again.
7
Heat just until the cooker reaches high pressure, then turn off heat.
8
Let the pressure cooker cool until depressurized.
9
Remove the lid and check potatoes. They should be tender but not falling apart; simmer uncovered if needed.
10
Blend reserved green chiles with the blending stock until smooth.
11
Stir blended chile stock, remaining chopped green chiles, and drained diced tomatoes into the stew.
12
Simmer until heated through and integrated.
13
Season with salt to taste.
Notes
New Mexican Hatch green chile varies a lot in heat. The ingredient split assumes medium-hot chiles. Blend enough chile into the blending stock for the broth to taste green, earthy, and chile-forward.
If your chiles are very hot, blend less into the stock and hold back some chopped chile at the finish. If they are mild, blend in more or add more chopped chile until the green chile flavor comes through clearly.
If your chiles are very hot, blend less into the stock and hold back some chopped chile at the finish. If they are mild, blend in more or add more chopped chile until the green chile flavor comes through clearly.