Southwestern Green Chile Stew
“A recipe carved into the bones of mesas and memory.”
Southwestern Green Chile Stew
Born in the high desert and handed down in cast-iron pots, this stew isn’t a trend—it’s tradition. Pork, fire-roasted green chile, and potatoes—no shortcuts, no substitutions, and no mercy for bland palettes. It’s made when the chiles are fresh, the wind smells like dust and woodsmoke, and the family gathers because something ancient stirs.
Ingredients
- 2 tbsp lard or oil (don’t sub olive oil unless you have to)
- 2–2.5 lbs pork shoulder, cut into bite-sized chunks
- Salt + black pepper to taste
- 1 large onion, diced
- 4 garlic cloves, minced
- 1½–2 cups roasted Hatch green chile, peeled, deseeded, and chopped (or use frozen if it’s good)
- 1½ lbs potatoes, peeled and cubed (Yukon or russet)
- 4 cups pork or chicken broth
- ½ tsp cumin (optional, if you want a subtle smoky edge)
- ¼ tsp Mexican oregano (optional, but adds soul)
How The Alchemy Happens
Brown the pork: Season generously. Heat lard in a heavy pot, brown pork in batches so it gets that sear. Don’t rush. Set aside.
In the same pot, sauté onion until soft and golden. Add garlic and cook for 1 min.
Add chopped green chile and stir. Let it all get friendly.
Return pork to the pot. Add broth, potatoes, cumin, and oregano.
Bring to a simmer. Cover and cook gently for 45–60 min until pork is tender and potatoes are falling apart just enough to thicken the broth.
Taste and adjust salt.
Serve hot, with tortillas or cornbread—or nothing. It holds its own.
“This isn’t just stew. It’s a story of land, fire, and staying.”