New Mexico Green Chile With Pork and Roasted Chiles
This hearty and flavorful dish is a staple of New Mexico cuisine, celebrating the region’s love for roasted green chiles and tender pork. Perfect for cooler days or whenever you’re craving a comforting, savory stew, this recipe combines smoky, roasted chiles with rich, succulent pork for a dish that’s as satisfying as it is delicious. Serve it on its own, with warm tortillas, or over rice for a complete meal.
Ingredients
- Main Ingredients:
- 2 to 2½ pounds pork butt or pork shoulder, cut into bite-sized pieces
- 12 large mild green chile peppers, roasted and peeled
- 1 large yellow onion, thinly sliced
- Seasonings and Cooking Essentials:
- 1½ teaspoons salt (plus more to taste)
- 2 tablespoons lard or cooking oil
- 1 cup broth, beer, or water
- 2 cups broth or water
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Chiles:
- Preheat the oven to 400°F and position a rack in the middle.
- Roast the green chile peppers until charred on all sides.
- Cover them with foil, letting them steam and cool for about 20 minutes.
- Remove the stems, seeds, and membranes, then chop the chiles into small pieces.
- Cook the Vegetables:
- In a Dutch oven or cast iron skillet, melt the lard over medium heat.
- Add the onions, chopped chiles, and salt.
- Cook for 3 minutes or until the onions are tender, then transfer to a bowl, leaving the fat in the skillet.
- Brown the Pork:
- Working in batches, brown the pork in the skillet, searing all sides.
- Remove the meat and set aside.
- Make the Roux:
- Sprinkle the flour into the remaining fat in the skillet.
- Stir constantly for 3 minutes to cook the flour.
- Deglaze the Skillet:
- Slowly add the beer or broth, scraping up any browned bits stuck to the skillet.
- Add the remaining broth or water, and stir until well combined.
- Combine Ingredients:
- Return the browned pork and cooked vegetables to the pot.
- Add enough liquid to ensure all ingredients are submerged.
- Simmer to Tenderness:
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 1 hour, or until the pork is tender.
- Adjust Consistency:
- If the stew is too thin, uncover and simmer longer to thicken.
- Taste and adjust salt as needed.
- Serve Hot:
- Ladle the stew into bowls and serve with warm tortillas, over rice, or on its own.
This New Mexico Green Chile with Pork brings the authentic flavors of the Southwest right to your kitchen. Enjoy every smoky, savory bite! 🌶️