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Hatch Green Chile Stew: One Perfect, Amazing Bite

Hatch Green Chile Stew
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Hatch Green Chile Stew is a hearty and flavorful dish that features the iconic smoky taste of New Mexico’s Hatch chiles. You can prepare this comforting stew with either pork or chicken on the stovetop or in a slow cooker.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 lbs pork shoulder or boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups roasted, peeled, and chopped Hatch green chiles (fresh or frozen)
  • 6 cups chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Warm tortillas or crusty bread, for serving

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add pork or chicken and cook until browned on all sides. Remove meat and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in chopped Hatch green chiles, broth, diced tomatoes, cumin, and oregano. Return the browned meat to the pot.
  4. Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender. For pork, simmer for 2-3 hours.
  5. If you want a thicker stew, whisk 1/4 cup flour with 1/2 cup of the hot broth from the stew until smooth. Stir the mixture back into the stew and simmer for 5-10 minutes, or until thickened.
  6. Season with salt and black pepper to taste.
  7. Serve hot with warm tortillas or crusty bread.

Notes

  • You can adjust the heat level by using mild, medium, or hot Hatch chiles.
  • For a slow cooker version, brown the meat and sauté the aromatics as directed. Transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • This stew freezes well. Store leftovers in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.

Nutrition

Find it online: https://whiskdaily.com/hatch-green-chile-stew-recipe/