Hatch Green Chile and Pork Chops Stew

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the pork pieces, season with salt and pepper, and brown on all sides.
2. Add the onion and garlic; sauté until softened and fragrant, about 3 minutes.
3. Stir in the Hatch green chiles, tomatoes, cumin, and oregano, coating everything well.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Reduce the heat, cover, and cook for 30–40 minutes, until the pork is tender and the broth is rich.
6. Taste and adjust seasoning as needed. Serve hot with tortillas, rice, or crusty bread.

Variations

• Add potatoes or hominy for a heartier, more traditional bowl.
• Stir in a handful of cheese (like Monterey Jack) for a creamy finish.
• Swap pork chops for pork shoulder for an even richer stew.
• Add corn kernels for a sweet Southwestern touch.

Tips

• Browning the pork deeply enhances the entire flavor of the stew.
• Use freshly roasted Hatch chiles when in season for unmatched depth.
• A splash of lime and sprinkle of cilantro at the end brighten and balance the heat.
• If the broth reduces too much, add a bit more chicken stock to loosen it.