Green Chile Stew With Hatch Hot and Homemade Tortillas
Warm up your kitchen with the comforting flavors of Green Chile Stew, a hearty dish that brings together tender pork, savory spices, and the distinctive heat of Hatch green chiles.
This recipe not only highlights the robust taste of the chiles but also pairs perfectly with homemade tortillas, making it an ideal choice for family gatherings or cozy dinners.
With simple ingredients and straightforward steps, you’ll create a satisfying meal that showcases the essence of Southwestern cuisine. Get ready to indulge in a bowl of this flavorful stew that’s sure to become a favorite!
Why You’ll Love This Recipe:
People will love Green Chile Stew with Hatch Hot and Homemade Tortillas because it combines the rich, smoky heat of Hatch green chiles with tender, flavorful pork in a savory stew that’s both hearty and comforting.
The slow-simmered meat, infused with spices and a touch of garlic, creates a melt-in-your-mouth experience, while the addition of potatoes adds a satisfying texture.
Served with homemade flour tortillas, this dish provides the perfect balance of flavors and is ideal for those who crave a spicy, satisfying meal with a homemade touch.
It’s a delicious, soul-warming recipe that everyone will enjoy!
Key Ingredients:
Pork butt or shoulder roast: Provides tender, flavorful meat that forms the heart of the stew.
Hatch Green Chiles: Roasted and coarsely chopped, these chiles give the stew its distinctive smoky heat.
Potatoes: Diced and added toward the end, they absorb the flavors and add a hearty texture to the dish.
Onions and garlic powder: These add aromatic sweetness and depth to the stew.
Pickled Jalapeños: They bring an extra kick and tang to balance the richness of the stew.
Tomatoes (optional): For added freshness and a subtle sweetness that complements the heat of the chiles.
Homemade flour tortillas: Serve as the perfect accompaniment, soft and warm, to scoop up the stew.
How to make Green Chile Stew With Hatch Hot and Homemade Tortillas
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
¼ c. Pickled Jalapenos drained and chopped
1 Cup Tomatoes, chopped (optional)
Instructions:
Dredge the meat in flour. Place the shortening in a heavy pot and brown meat at medium heat.
Add the onions and sauté the onions in the remaining shortening .
Add all remaining ingredients to stewing pot except the potatoes.
Simmer at low heat for 1 hour to 1 1/2 hour or until the pork is tender.
Then, add the potatoes and cook until the potatoes are done!
Serve with heated flour tortillas and Enjoy!
* Varied amounts may be used.
Instant pot: follow the above instructions and set for 35 minutes. Quick release the steam after 35 minutes and check for tenderness. If you need to go another 10 minutes or so, place the lid back on and set for desired time. Then, quick release again, add the potatoes and set for 5 minutes. At this point you can allow the steam to release without a quick release.
Notes:
Meat Selection: Use pork butt or shoulder roast for the stew, cubed into bite-sized pieces. This cut of meat adds richness and flavor to the dish.
Potatoes: Dice the potatoes into small pieces to ensure they cook evenly and become tender in the stew.
Flour Dredging: Dredging the meat in flour before browning helps to thicken the stew and adds a nice texture to the meat.
Browning: Brown the meat in shortening or lard over medium heat to develop flavor and create a flavorful base for the stew.
Aromatics: Sauté chopped onions in the remaining fat after browning the meat. This step adds depth of flavor to the stew.
Seasonings: Use garlic powder and salt to season the stew. Adjust the amount of salt based on personal preference.
Green Chiles: Roast and coarsely chop Hatch green chiles for a distinctive flavor and mild heat. These chiles are a key ingredient in the stew.
Pickled Jalapenos: Drain and chop pickled jalapenos for an added kick of heat and tanginess to complement the other flavors in the stew.
Tomatoes (optional): While optional, adding chopped tomatoes can enhance the flavor and add a hint of acidity to balance the richness of the stew.
Cooking Method: Simmer the stew over low heat for 1 to 1 1/2 hours until the pork is tender. This slow cooking method allows the flavors to meld together beautifully.
Potatoes: Add the diced potatoes towards the end of cooking and simmer until they are tender but not mushy.
Serving: Serve the Green Chile Stew hot with heated flour tortillas for a comforting and satisfying meal.
Instant Pot Variation: If using an Instant Pot, follow the same instructions but adjust the cooking time to 35 minutes. Quick release the steam after cooking, check for tenderness, and add extra time if needed. Then, add the potatoes and cook for an additional 5 minutes before serving.
Nutrition Information:
YIELDS: 6 | Nutrition Facts: Per Serving
Calories: 350 calories | Protein: 20 grams | Carbohydrates: 25 grams | Dietary Fiber: 3 grams | Fat: 20 grams
Frequently Asked Questions:
Can I use a different type of meat instead of pork butt or shoulder roast?
Yes, you can use other cuts of meat like beef stew meat or even chicken if you prefer.
Keep in mind that the cooking times might vary slightly depending on the meat you choose.
Can I adjust the spiciness of the stew?
Absolutely. You can control the level of spiciness by adjusting the amount of Hatch Green Chiles and pickled jalapenos you add.
If you prefer a milder version, you can reduce the quantity of these ingredients.
Is it necessary to use both chicken stock and water?
You can use either chicken stock or water, depending on your preference.
Chicken stock will add more flavor to the stew, while water will be more neutral.
You can also use a combination of both for a balance of flavor and liquid.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker.
After browning the meat and sautéing the onions, you can transfer everything to a slow cooker along with the remaining ingredients (except the potatoes).
Cook on low for 6-8 hours, then add the diced potatoes and cook for an additional 1-2 hours until the meat and potatoes are tender.
Can I freeze leftovers?
Yes, this stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer-safe bags.
You can store it in the freezer for up to 3 months.
When reheating, you might need to add a little extra liquid as the potatoes can absorb moisture during freezing.
Can I use fresh Hatch Green Chiles instead of roasted ones?
Yes, you can use fresh Hatch Green Chiles if you prefer.
Roasting them will add a smoky flavor, but using them fresh will also work.
Just make sure to remove the seeds and chop them before adding to the stew.
What’s the purpose of dredging the meat in flour before browning?
Dredging the meat in flour helps to create a flavorful crust when browning.
It also aids in thickening the stew as it cooks, resulting in a richer consistency.
Can I substitute vegetable oil for shortening or lard?
Yes, you can substitute vegetable oil for shortening or lard.
Keep in mind that the flavor might be slightly different, but it’s a suitable alternative for browning the meat.
Can I use a different type of onion than the one mentioned in the recipe?
Absolutely! While the recipe calls for large onions, you can use other types like yellow or white onions.
The choice of onion can affect the flavor profile, but feel free to use what you have on hand.
What other toppings can I serve with the stew besides tortillas?
Besides heated flour tortillas, you can serve the Green Chile Stew with a variety of toppings such as chopped fresh cilantro, lime wedges, sour cream, shredded cheese, and even avocado slices.
These toppings can add extra flavor and texture to your dish.