Red Chile Potato Stew

Warm your soul with a bowl of Red Chile Potato Stew, a hearty and flavorful dish that showcases the rich culinary traditions of New Mexico. This stew features tender pork shoulder, slow-cooked to perfection with roasted red chiles, fresh tomatoes, and vibrant tomatillos, creating a deliciously robust flavor profile.

The addition of Yukon Gold potatoes adds a comforting texture, making this stew not just a meal, but an experience that invites you to savor each bite. Perfect for chilly evenings or family gatherings, this recipe is sure to become a cherished favorite that brings everyone to the table.

Red Chile Potato Stew

Ingredients:

3.5 lbs pork shoulder, cubed 1 to 1-1/2 inch cubes

2.5 lbs roasted New Mexico red chiles

4 tomatillos, cored & chopped

4 ripe tomatoes, cored & chopped

1 head of garlic, peeled and minced

4 yukon gold potatoes, chopped

1 Tbsp dried oregano

1/2 Tbsp cumin

2+ qts chicken stock

sea salt & fresh ground black pepper, to taste

Instruction

Step 1:

I bought a 4+ lb. bone-in, pork shoulder for this dish.

So, the first thing I had to do was debone the pork shoulder and cut it into large chunks.

Baby Lady was busy so I lost my handy-dandy, trusty photographer and no one wants to see me butcher a pork shoulder anyway.

Keep the bone and fat trimmings because you will want to use them.

Step 2:

Take some of the fat trimmings and place them in a large pot – this is going to make a lot of stew.

Fat trimmings may not be as beneficial as olive oil but it sure does help develop flavor.

Step 3:

Render the fat because you need something to sweat the onions and garlic.

Oh, and that shoulder blade bone, toss it in the pot and sear it, too.

You paid for it.

You might as well get the flavor out of it.

Step 4:

After you have rendered the fat and seared the bone

Add the meat in batches and brown.

Step 5:

When the meat has browned, remove and add the onions.

Sweat for 2 minutes or so over medium-high heat until translucent and then add garlic

Step 6:

When the garlic becomes aromatic add the chopped red chiles

Stir and cook for 2 minutes and add the seared pork back to the pot.

Step 7:

Now, add the chicken stock.

You want more than enough liquid to cover the vegetables and meat.

Don’t forget the blade bone.

Add the oregano, cumin, salt, pepper, tomatillos and tomatoes

Step 8:

Allow this to cook over medium heat, stirring occasionally, for 1 to 1-1/2 hours until the pork is tender.

You want this to reduce and thicken, as well.

If it gets too low on liquid either add more stock or water.

Now add the potatoes.

Step 9:

Allow to cook another 20 minutes or so until the potatoes are done.

Remove the blade bone and adjust seasoning.

Ladle into soup bowls.

Serve and enjoy.

Notes:

Pork Selection:

A bone-in pork shoulder adds depth of flavor, but you can also use boneless if preferred. The fat content helps to enrich the stew.

Chile Preparation:

Roasted New Mexico red chiles can be found dried or canned. If using dried, soak them in warm water until softened, then blend into a paste for better integration.

Tomatillos and Tomatoes:

Ensure tomatillos are fresh and firm; their tanginess complements the stew’s richness. You can substitute canned tomatoes if fresh are not available.

Cooking Technique:

Rendering the pork fat enhances flavor. Make sure to brown the meat well for a deeper taste.

Seasoning Adjustments:

Feel free to adjust oregano and cumin according to your taste preferences. Adding a touch of smoked paprika can also enhance the flavor profile.

Liquid Ratio:

Maintain enough liquid to cover the meat and vegetables; adjust with chicken stock or water as needed during cooking.

Texture Variations:

For a thicker stew, allow it to reduce longer. If you prefer a thinner consistency, add more stock.

Serving Suggestions:

Serve with warm tortillas or cornbread on the side. A sprinkle of fresh cilantro or a squeeze of lime adds a nice touch.

Storage:

The stew can be refrigerated for up to 3 days and tastes even better the next day. Reheat gently on the stovetop.

Freezing:

This stew freezes well. Portion it into airtight containers and store for up to 3 months for an easy meal later.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can use other cuts of pork like pork loin or pork butt, or even substitute with beef or chicken if you prefer.

What can I use if I can’t find New Mexico red chiles?

If New Mexico red chiles are not available, you can use other varieties of dried red chiles, such as Ancho or Guajillo chiles, for a similar flavor profile.

Is it necessary to roast the red chiles before adding them to the stew?

Roasting the red chiles enhances their flavor and adds depth to the stew, but if you’re short on time, you can skip this step.

However, roasting does contribute to the overall taste.

Can I substitute fresh tomatoes with canned tomatoes?

Yes, you can substitute fresh tomatoes with canned diced or crushed tomatoes.

Use about 1 can (14-15 ounces) of canned tomatoes as a replacement for the fresh tomatoes.

How spicy is this stew?

The spice level can vary depending on the type and quantity of red chiles used.

New Mexico red chiles typically have a mild to medium heat level.

Adjust the amount of red chiles or remove the seeds to control the spiciness according to your preference.

What can I use if I can’t find New Mexico red chiles?

If New Mexico red chiles are unavailable, you can use other varieties of dried red chiles such as Ancho or Guajillo as substitutes for a similar flavor.

Is it necessary to roast the red chiles before adding them to the stew?

Roasting the red chiles enhances their flavor, but if you’re short on time, you can skip this step.

However, roasting contributes to the overall taste of the stew.

Can I make this stew ahead of time?

Yes, you can make the stew ahead of time and store it in the refrigerator for a few days.

Reheat it gently on the stovetop or in the microwave before serving.

How do I adjust the spice level of the stew?

You can adjust the spice level by varying the amount of red chiles used.

Adding fewer chiles or removing the seeds can make the stew less spicy, while adding more chiles or using spicier varieties can increase the heat.

Can I freeze this stew?

Yes, this stew freezes well.

Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with this stew?

Red Chile Potato Stew pairs well with warm tortillas, rice, or crusty bread.

You can also serve it with a dollop of sour cream or avocado slices for added richness.

Can I use fresh chiles instead of roasted ones?

Roasting the chiles adds depth of flavor, but if you prefer to use fresh chiles, you can chop them and sauté them with the onions and garlic in step 5.

Do I need to peel the potatoes?

No, you don’t need to peel the potatoes for this stew.

The skin adds texture and flavor.

Just make sure to wash the potatoes thoroughly before chopping them.

What should I do if the stew becomes too thick during cooking?

If the stew becomes too thick, you can add more chicken stock or water to reach your desired consistency.

Adjust the seasoning accordingly before serving.