New Mexico Green Chile With Pork and Roasted Chiles
This recipe is for a hearty and flavorful pork stew with roasted green chiles, a perfect dish to warm you up on a chilly day. The smoky, slightly spicy green chiles add depth to the rich, tender pork, while the savory broth brings everything together in a satisfying way.
Roasting the chiles first brings out their full flavor, and the combination of beer or broth in the sauce adds complexity to the dish. Whether served with rice, tortillas, or just a dollop of sour cream, this stew is sure to be a crowd-pleaser.
Why You’ll Love This Recipe:
People will love this recipe because it delivers a perfect balance of smoky, spicy, and savory flavors that are both comforting and exciting.
The roasted green chiles add a delicious depth and smokiness to the dish, while the slow-cooked pork becomes tender and absorbs all the rich, flavorful broth.
The addition of beer or broth creates a robust sauce, making each bite irresistible.
It’s a warm, satisfying meal that’s packed with layers of flavor, and the ease of preparation—along with the option to adjust the spice level—makes it a versatile dish that will appeal to a wide range of tastes.
Plus, the dish is perfect for sharing, making it ideal for family dinners or gatherings.
Key Ingredients:
Pork (typically shoulder or butt) – the star of the dish, tender and juicy after slow cooking in the broth.
Green chiles – roasted to bring out their smoky, spicy flavor, adding depth to the stew.
Lard – used for sautéing the onions and chiles, contributing richness to the base.
Onion – adds sweetness and balance to the heat from the chiles.
Beer or broth – provides a savory liquid to deglaze the pan and form the stew’s flavorful sauce.
Flour – thickens the sauce, giving it a smooth, hearty consistency.
Salt – to enhance and balance the flavors throughout the dish.
New Mexico Green Chile With Pork and Roasted Chiles
Ingredients:
2 to 2½ pounds pork butt pork shoulder in bite-sized pieces
12 large mild green chile peppers
1½ teaspoons salt
1 thinly sliced large yellow onion
2 tablespoons lard or cooking oil
1 cup broth beer or water
2 cups broth or water
2 tablespoons all-purpose flour
Instructions:
Preheat the oven to 400 degrees F and put a rack in the middle.
Roast the green chiles until charred all over, then cover with foil, let them steam, and cool for 20 minutes.
Discard the chile stems, seeds and membrane, and then chop the chiles into small pieces.
Melt the lard in a Dutch oven or cast iron skillet and add the onion, chiles and salt.
Stir and cooplease give me a few lines of introduction about this recipek for 3 minutes or until the onions are tender.
Remove the vegetables to a bowl and leave the fat in the skillet.
Brown the meat in the skillet in batches, then set aside.
Add the flour to the grease still left in the skillet and cook for 3 minutes, stirring constantly.
Add the beer or broth and scrape up any stuck-on browned bits.
Now add the broth or water, and put the meat and vegetables back in the pot.
Add more liquid if needed so everything is covered with liquid.
Bring to a boil and then simmer, covered, for an hour or until the pork is tender.
If you want it thicker, uncover the pot and cook some more.
Add salt to taste and serve hot.
Notes:
Choosing the Chiles:
For the green chiles, Anaheim or Hatch chiles are commonly used, but you can also use Poblano or Serrano if you prefer a milder heat. Roasting them enhances their flavor and adds a smoky depth to the dish.
Roasting the Chiles:
Be sure to char the chiles thoroughly over high heat until the skins are blackened on all sides. This gives the stew its signature smoky flavor. After roasting, covering the chiles with foil helps them steam, making it easier to remove the skin, seeds, and membranes.
Meat Options:
While this recipe calls for pork, you could substitute beef stew meat or chicken thighs for a different twist. Just be sure to adjust cooking times accordingly since different meats have different cooking requirements.
Beer vs. Broth:
The recipe offers the option of using beer or broth to deglaze the skillet. Beer adds a unique, slightly malty flavor to the dish, but if you prefer a more neutral base, go with a low-sodium chicken or vegetable broth.
Thickness of the Stew:
If you prefer a thicker stew, simply uncover the pot during the last 20–30 minutes of cooking to allow some of the liquid to evaporate and concentrate the flavors. You can also add a little more flour or a cornstarch slurry if needed.
Adjusting Spice Level:
To control the heat, use milder chiles or remove the seeds and membranes, which hold most of the heat. If you like a spicier stew, leave some of the seeds in or add additional hot peppers to taste.
Serving Suggestions:
This stew pairs beautifully with warm tortillas, rice, or cornbread to soak up the flavorful broth. A dollop of sour cream or a sprinkle of fresh cilantro can also add a nice finishing touch.
Make-Ahead:
The stew can be made a day in advance and actually improves in flavor as it sits. Simply store it in an airtight container in the fridge, then reheat gently on the stove.
Frequently Asked Questions:
Can I use a different type of meat instead of pork?
Yes! While pork is the traditional choice for this recipe, you can easily substitute beef stew meat, chicken thighs, or even ground turkey.
Just keep in mind that cooking times may vary depending on the type of meat.
Beef will take longer to become tender, while chicken will cook more quickly.
What if I can’t find green chiles?
If green chiles are not available, you can use jalapeños, Anaheim peppers, or Poblano peppers as a substitute.
Alternatively, canned green chilies (like those found in many grocery stores) can be used in place of fresh ones.
You can also experiment with other types of fresh chiles depending on your heat tolerance.
Can I make this stew in a slow cooker or Instant Pot?
Yes! For a slow cooker, simply sauté the onions, chiles, and pork in a skillet, then transfer everything to the slow cooker with the liquids and cook on low for 6-8 hours or high for 3-4 hours until the pork is tender.
For an Instant Pot, sauté the vegetables and pork using the sauté function, then add the liquids and cook on high pressure for about 30-35 minutes. Quick-release the pressure and check for tenderness.
Can I make this stew ahead of time and freeze it?
Yes, this stew freezes well! Allow the stew to cool completely before transferring it to an airtight container or freezer bag.
It will keep in the freezer for up to 3 months.
To reheat, simply thaw in the fridge overnight and warm it up on the stove, adding a little extra liquid if necessary.
How can I make the stew spicier?
If you prefer a spicier stew, try using hotter peppers, such as Serrano or Habanero peppers, or leave some of the seeds and membranes in the chiles when roasting.
You can also add a pinch of cayenne pepper or red pepper flakes to the stew to ramp up the heat.
Just be sure to taste as you go to avoid making it too hot for your liking.
Do I need to roast the chiles before adding them to the stew?
Yes, roasting the chiles is an essential step. It helps to bring out their smoky, deep flavor and makes it easier to remove the skins, seeds, and membranes.
Roasting also enhances the overall taste of the stew by adding a rich, charred flavor to the chiles.
Can I skip the lard, or is it necessary?
While lard adds richness and flavor to the stew, you can substitute it with vegetable oil or olive oil if you prefer.
The lard does give a traditional depth to the dish, but other oils will still work well for sautéing the vegetables and browning the meat.
How do I know when the pork is tender enough?
The pork is tender when it can be easily pulled apart with a fork.
Typically, after simmering for about an hour, the pork should be fork-tender.
If it’s not tender after an hour, just let it simmer a bit longer, checking every 15-20 minutes until it reaches the desired tenderness.
Can I make the stew thicker if it’s too watery?
Yes! If you want the stew to be thicker, simply uncover the pot during the final stages of cooking to allow the liquid to reduce.
Alternatively, you can mix a little cornstarch or flour with water to make a slurry and stir it into the stew to thicken it.
Let it simmer for a few more minutes to achieve your desired consistency.
Can I make this stew spicier without changing the recipe too much?
Absolutely! To increase the spice level without altering the basic recipe too much, you can add extra chopped hot chiles (like jalapeños or serranos) or cayenne pepper during the cooking process.
If you like, you can also sprinkle some hot sauce or add crushed red pepper flakes at the end to adjust the heat to your preference.