New Mexico Green Chile with Pork & Roasted Chiles

Instructions:

1. Heat the oil in a large pot and brown the pork pieces on all sides.
2. Add the diced onion and garlic; sauté until softened and fragrant.
3. Sprinkle the flour over the pork and stir to coat, if using.
4. Add the roasted green chiles, tomatoes, cumin, oregano, salt, and pepper.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Add the potatoes, if using.
7. Cover and simmer on low for 1–1.5 hours, or until the pork is tender and the stew has thickened.
8. Taste and adjust seasoning before serving.

Variations

• Add a splash of beer or white wine for extra depth.
• Stir in fresh cilantro at the end for brightness.
• Use half tomatillos and half tomatoes for a tangier, more traditional flavor.
• Swap pork for chicken thighs for a lighter variation.

Tips

• Pork shoulder provides the best flavor and tenderness for long simmering.
• If you prefer a thicker consistency, add the flour early or simmer uncovered for the last 20 minutes.
• Hatch green chiles vary in heat — taste and adjust seasoning as needed.
• Serve with tortillas, rice, or beans to round out the meal, and add a squeeze of lime to bring everything to life.