New Mexico Green Chile With Pork and Roasted Chiles
This dish is a bold and comforting celebration of New Mexican cuisine, where tender chunks of pork are simmered slowly with fire-roasted green chiles until the flavors meld into a rich, smoky stew.
The roasted peppers bring a depth that is both earthy and slightly sweet, balanced by the savory richness of pork and the subtle heat of the chile. It’s rustic, nourishing, and deeply rooted in Southwestern food traditions—perfect for family dinners, gatherings, or anyone who craves a taste of true regional authenticity.
Served hot, it embodies the warmth and soul of New Mexico in every spoonful.
Why People Will Love New Mexico Green Chile with Pork and Roasted Chiles:
Authentic Southwestern Flavor – The slow-simmered pork infused with roasted green chiles captures the true taste of New Mexico, offering a rustic and soulful experience that feels both traditional and comforting.
Smoky & Earthy Depth – Fire-roasted chiles give the stew a unique, smoky richness that’s hard to replicate, layering complexity into every bite without overpowering the dish.
Perfect Balance of Heat & Comfort – The mild heat of the chiles is soothing rather than overwhelming, making it a dish that warms you from the inside out while still being approachable for different spice preferences.
Hearty & Satisfying – Tender pork, simmered to perfection, delivers a melt-in-your-mouth texture that pairs beautifully with the thick, savory sauce—ideal for a filling main course.
Versatile & Crowd-Pleasing – Whether served with warm tortillas, over rice, or alongside beans, this dish adapts easily and appeals to both casual family dinners and festive gatherings.
Key Ingredients:
Pork Shoulder (Pork Butt) – Chosen for its marbling and connective tissue, this cut breaks down beautifully during slow cooking, becoming fork-tender and enriching the stew with natural juices.
Roasted Green Chiles – The heart of this recipe. Roasting intensifies their earthy sweetness and smoky complexity, while also softening their heat for a balanced flavor profile that defines authentic New Mexican cuisine.
Yellow Onion – Slowly sautéed until tender, it forms a sweet and savory base that complements the pungent aroma of the roasted chiles.
Lard or Cooking Oil – Adds richness and depth to the stew while carrying the flavors of the spices and vegetables, a nod to traditional Southwestern cooking methods.
Broth (or Beer/Water) – Provides the cooking liquid that ties everything together, infusing the pork with flavor while ensuring the sauce stays hearty yet spoonable.
All-Purpose Flour – Used as a thickener, it transforms the broth into a velvety sauce that clings to each piece of meat, creating that signature stew-like consistency.
Expert Tips:
Char the chiles properly – Roast them until the skins blister and blacken on all sides. This not only imparts a deep smoky flavor but also makes peeling effortless. Leaving a few tiny charred bits enhances the rustic flavor of the dish.
Steam before peeling – After roasting, cover the chiles with foil or place them in a sealed bag for 15–20 minutes. The steam loosens the skin, ensuring a smoother texture when added to the stew.
Brown in batches – When searing pork, avoid crowding the pan. Browning in small batches develops a proper fond (the golden crust at the bottom), which is the foundation of the dish’s depth and richness.
Deglaze with beer for complexity – Using a light lager or amber beer instead of just broth introduces malty undertones that complement the smokiness of the roasted chiles.
Layer your seasoning – Don’t add all the salt upfront. Season lightly at each stage (onion, pork, broth), then adjust at the end for a more balanced, rounded flavor.
Control thickness – If you prefer a stew-like consistency, let the pot simmer uncovered toward the end to allow natural reduction. For a saucier texture, keep the lid on and add a touch more broth or water as needed.
Rest before serving – Let the chile sit off-heat for 10–15 minutes before ladling into bowls. This pause allows flavors to meld and intensify, much like chili or curry tastes better after resting.
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.
Important Notes When Making New Mexico Green Chile with Pork and Roasted Chiles:
Chile Selection Matters – Authentic flavor comes from fresh Hatch green chiles when they’re in season, but Anaheim or poblano peppers are good substitutes. Choose mild, medium, or hot based on your spice tolerance.
Pork Cut Choice – Pork butt (shoulder) is ideal because its marbling breaks down into tender, flavorful bites during long simmering. Avoid lean cuts like pork loin, which can turn dry.
Broth Options – Chicken, pork, or vegetable broth all work, but each alters the profile: chicken broth is lighter, pork broth is richer, and vegetable broth makes the dish more earthy. Beer adds depth, but water can be used if you prefer a cleaner flavor.
Texture Control – If you prefer a thicker stew, simmer uncovered at the end to reduce the liquid. For a soupier consistency, keep it covered and add extra broth. Flour helps thicken, but you can skip it for a naturally lighter broth.
Handling Heat – Roasted chiles vary in spiciness, even within the same batch. Taste the dish halfway through cooking and adjust with extra chiles, cayenne, or a pinch of smoked paprika if more heat is desired.
Flavor Layering – Always sauté the onions, garlic, and chiles in fat before adding liquids. This step builds the foundation of flavor and ensures a deeper, more complex result.
Rest and Reheat – This dish tastes even better the next day after the flavors marry overnight. Store in the fridge for up to 4 days or freeze in airtight containers for up to 3 months. Reheat gently over medium-low heat to avoid drying out the pork.
Serving Suggestions – Traditionally served with warm tortillas, Mexican rice, or beans. For a modern twist, spoon it over roasted potatoes, polenta, or even pasta.
How To Enjoy New Mexico Green Chile with Pork and Roasted Chiles After Cooking:
Serve It Traditionally
With warm flour tortillas – Tear pieces and scoop up the chile like New Mexicans do. The soft tortillas soak up the sauce beautifully.
Over rice or beans – Pour the chile over Mexican rice, cilantro-lime rice, or creamy refried beans for a complete plate.
With fresh corn tortillas – For a lighter option, use corn tortillas toasted on a skillet for a bit of smokiness.
Enjoy It as a Comforting Stew
Bowl-style meal – Ladle into bowls, top with chopped onions, fresh cilantro, shredded cheese, or a squeeze of lime.
Layered toppings – Add avocado slices, sour cream, or a sprinkle of cotija cheese to balance the chile’s heat.
With bread – Pair with warm bolillo rolls or cornbread to dip into the rich broth.
Creative Leftover Uses
Smothered burritos – Roll leftover pork and rice into tortillas, then ladle chile over the top for a saucy, restaurant-style burrito.
Breakfast hash – Spoon chile over fried or scrambled eggs with potatoes for a hearty morning meal.
Nacho topping – Spread tortilla chips on a sheet pan, drizzle chile over them, and add cheese for a bold party snack.
Over roasted potatoes or fries – A fun “green chile fries” twist, perfect for casual meals.
Pairings
Drinks – Complement with Mexican lager, crisp pilsner, or a light IPA to cut through the richness. For non-alcoholic options, horchata or lime agua fresca work perfectly.
Sides – A simple cabbage slaw or fresh pico de gallo brightens up the meal, balancing the hearty pork.
Best Way to Savor
Serve it hot, fresh from the pot – the aroma of roasted chiles is most vibrant right after simmering.
Let guests customize their bowls with toppings like jalapeños, cilantro, crema, or shredded cheese.
Always prepare extra tortillas or bread – they’ll disappear quickly as everyone scoops up the sauce.
Nutrition Information
For New Mexico Green Chile with Pork and Roasted Chiles:
Calories: 340 kcal | Total Fat: 20 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 720 mg (varies with broth and seasoning) | Total Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 30 g
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.