Green Chile Stew With Hatch Hot and Homemade Tortillas

This Green Chile Stew is the soul of Southwestern comfort food—hearty, smoky, and boldly seasoned.

Made with tender cubes of pork shoulder, slowly simmered until melt-in-your-mouth tender, and infused with the earthy heat of roasted Hatch green chiles, it’s a stew that brings generations of tradition to your table.

The addition of potatoes, onions, garlic, and pickled jalapeños adds layers of flavor and texture, while the flour tortillas on the side are perfect for soaking up every last drop.

Whether you simmer it low and slow on the stovetop or opt for a quicker Instant Pot version, this dish delivers deep warmth and flavor with every spoonful. A true New Mexican classic, elevated by time, care, and a kick of chile heat.

Why People Will Love This Green Chile Stew with Hatch Chiles and Homemade Tortillas:

Authentic Southwestern Comfort

This dish captures the essence of New Mexican cuisine—deeply warming, rustic, and rooted in tradition. It speaks to the soul with its earthy chiles, tender pork, and rich, slow-cooked flavor.

Hatch Green Chiles as the Star

The use of fire-roasted Hatch chiles gives the stew a unique, smoky depth of flavor that can’t be replicated with ordinary peppers. Their balance of heat and sweetness elevates the entire dish.

Tender, Melt-in-Your-Mouth Pork

Slow-simmered pork shoulder becomes fork-tender and deeply flavorful as it cooks, soaking up the spices, aromatics, and chiles over time.

Layered Heat and Flavor

Between the garlic, onions, green chiles, pickled jalapeños, and optional tomatoes, this stew builds a complex, spicy-savory profile that evolves with each bite.

Satisfying and Hearty

With the addition of potatoes and a thickened broth, the stew is robust enough to be a complete meal. Served with warm homemade tortillas, it’s both filling and comforting.

Perfect for Cold Weather or Family Gatherings

This is the kind of dish that brings people together around the table—ideal for chilly evenings, casual dinners, or big batches for family get-togethers.

Key Ingredients:

Pork Shoulder (or Butt), Cubed

Rich in marbling and flavor, pork shoulder is ideal for stewing—it becomes luxuriously tender and infuses the broth with savory depth as it slowly simmers.

Hatch Green Chiles, Roasted and Chopped

The heart of this dish. These iconic New Mexican chiles offer a smoky, earthy heat that defines the stew’s signature flavor. Roasting brings out their sweetness and complexity.

Potatoes, Diced

These starchy gems soak up all the flavor from the broth while adding bulk, texture, and balance to the spice. They transform the stew into a hearty, complete meal.

Onions and Garlic

Aromatic foundations that slowly melt into the stew, providing background sweetness, pungency, and depth—absolutely essential to building flavor.

Pickled Jalapeños

A zesty, tangy accent that adds contrast and an extra layer of heat, cutting through the richness of the meat and chiles with bright sharpness.

Chicken Stock or Water

The simmering liquid that ties everything together—enhancing the umami of the pork and creating a flavorful base for the stew to develop.

Expert Tips:

Use freshly roasted Hatch chiles for maximum flavor.

If available, roast your own Hatch chiles over an open flame or under a broiler until the skins blister and blacken. Let them steam in a covered bowl before peeling. This deepens their smoky, caramelized flavor far beyond the canned variety.

Sear the pork in batches for better browning.

Crowding the pan steams the meat instead of browning it. Searing in small batches ensures a rich Maillard reaction, creating deeper, more complex stew flavor from the very beginning.

Deglaze the pot with a splash of stock or beer.

After browning the meat and sautéing the onions, pour in a small amount of liquid to lift those flavorful brown bits (fond) stuck to the bottom. This step concentrates savory depth in your broth.

Simmer low and slow for the most tender pork.

Resist the urge to boil. A gentle, steady simmer (or pressure cook as needed) will break down the connective tissue in the pork, giving you buttery, fall-apart chunks without drying out the meat.

Add potatoes only after pork is nearly tender.

Potatoes cook faster than pork and can become mushy or dissolve if added too early. Timing them right preserves their structure and makes the stew heartier and more visually appealing.

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)

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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.

Important Notes When Making Green Chile Stew with Hatch Chiles and Homemade Tortillas:

Meat matters: Pork shoulder (or butt) is ideal because of its marbling and connective tissue, which melt down during slow cooking, resulting in rich, tender, flavorful bites. Lean cuts like pork loin will dry out and lack that depth.

Flour dredging isn’t just for crust—it’s for body: Lightly coating the pork in flour before browning creates a fond (deep flavor bits) and also acts as a natural thickener for the stew, giving the broth a satisfying, slightly velvety texture.

Real Hatch chiles make a difference: Hatch green chiles are unique to New Mexico’s terroir and offer a balanced flavor profile of sweet, smoky, and earthy heat. Using them in season, or from trusted frozen/canned sources, is essential for authenticity.

Balance the heat thoughtfully: While the roasted chiles and jalapeños offer a warming punch, the heat can vary. Taste the chiles before adding them to avoid overpowering the stew—or adjust with additional broth or a pinch of sugar to mellow it out.

Rest for flavor bloom: Let the stew sit for 10–15 minutes off heat before serving. This resting period allows the flavors to settle, deepen, and meld—especially important with chile-based stews where heat and acid mellow over time.

How To Enjoy Green Chile Stew with Hatch Chiles and Homemade Tortillas:

Immediately After Cooking:

Let it rest: After simmering or pressure cooking, allow the stew to sit covered for about 10–15 minutes off the heat. This lets the flavors settle and thicken slightly as the starches and fats bond with the broth.

Stir gently: Before serving, give the stew a gentle stir from the bottom to evenly redistribute the potatoes and tender pork pieces that may have settled.

How to Serve:

With fresh, warm flour tortillas: Reheat or make soft flour tortillas right before serving. Use them to scoop up the stew or tear and dip—this is the most traditional and satisfying way to eat it.

Add toppings (optional but elevating):

A sprinkle of shredded cheddar or queso fresco for creaminess
A dollop of sour cream or Mexican crema to tame the heat
Chopped fresh cilantro or thin sliced scallions for a bright finish
A squeeze of lime to balance richness with acidity

For Leftovers:

Reheat gently: Use the stovetop on low or microwave at medium power to reheat. Add a splash of chicken broth if it has thickened too much overnight.

Flavor deepens: This stew tastes even better the next day. The heat mellows and the chile and pork flavors grow more complex.

Make it new: Serve leftovers over steamed rice, spoon into tamales or burritos, or even layer with tortilla chips for an incredible chile stew nacho bake.

When to Eat:

Cold weather comfort: This dish is perfect for chilly evenings or rainy weekends—it warms from the inside out.

Family meals or casual entertaining: Set up a pot of the stew with a tortilla stack, toppings, and a big ladle—guests can serve themselves and go back for more.

Nutrition Information:

Per serving (based on 6 servings) for Green Chile Stew with Hatch Chiles and Homemade Tortillas:

Note: Values may vary based on exact ingredients, quantities, and whether optional additions (e.g., tomatoes or tortillas) are included

Frequently Asked Questions:

Can I make this stew with beef or chicken instead of pork?

Yes, absolutely. While pork provides a rich, traditional base, beef chuck or boneless chicken thighs can be used as alternatives. Just be mindful of cook time—beef may need a bit longer to become tender, while chicken should be added later in the simmering process to prevent overcooking.

What’s the difference between using fresh vs. canned Hatch green chiles?

Fresh roasted Hatch chiles offer a smoky, slightly sweet depth that’s unmatched, especially when charred and peeled at home. Canned Hatch chiles are a convenient alternative and still provide great flavor—just ensure they’re flame-roasted and not overly salty.

How spicy is this stew with Hatch and pickled jalapeños?

It has a medium heat level, thanks to Hatch chiles and the jalapeños. To adjust: remove jalapeños for milder stew or use mild Hatch chiles. For extra heat, include hot Hatch varieties or add crushed red pepper to the broth.

Can I thicken the stew more if it’s too brothy?

Yes. After simmering, if the stew feels too thin, mash a few of the cooked potatoes into the broth or mix 1 tablespoon of flour or cornstarch with cold water and stir it in. Let simmer briefly until thickened.

What are the best side dishes to serve with this stew?

Homemade flour tortillas are the classic pairing, perfect for scooping. You can also serve it with Mexican rice, avocado slices, a dollop of sour cream, or a light cabbage slaw to balance the richness.

Why do I dredge the pork in flour before browning?

Dredging the meat in flour helps create a light crust that locks in moisture and flavor. It also helps thicken the stew naturally as it simmers, giving it a hearty, velvety texture without needing a separate thickening agent later.

Can I roast my own Hatch green chiles instead of using pre-roasted or canned?

Yes! To roast fresh Hatch chiles, place them under a broiler or directly over a gas flame until charred on all sides. Seal them in a bowl with plastic wrap or a paper bag for 10 minutes, then peel off the skins, remove seeds, and chop. Homemade roasted chiles offer unmatched flavor and freshness.

Why are the potatoes added later instead of simmering with the pork?

Potatoes cook faster than pork and can become overly soft or break apart if added too soon. By simmering the pork first, then adding potatoes later, you preserve their texture while ensuring the meat is tender and rich in flavor.

Can I make this stew in an Instant Pot or slow cooker?

Yes. For the Instant Pot, use the sauté function to brown the meat and onions, then pressure cook on high for 35 minutes. Add potatoes and cook for an additional 5 minutes. For a slow cooker, brown everything beforehand, then cook on low for 6–8 hours, adding the potatoes in the last 2 hours.

What should I do if the stew tastes flat or one-dimensional?

Check your salt level first—it’s often the culprit. A squeeze of lime juice or a pinch of sugar can also help balance the heat and acidity. If the flavor still lacks depth, stir in a bit of tomato paste or simmer uncovered for a few minutes to concentrate the flavors.