🌶️ New Mexico Green Chile with Pork and Roasted Chiles

A soul-warming Southwestern stew bursting with roasted chile flavor and tender pork.

If you’re looking for a dish that embodies the bold, comforting, and smoky flavors of the American Southwest, look no further than this New Mexico Green Chile with Pork. This hearty stew is a true staple of New Mexican cuisine, combining fire-roasted green chiles, succulent chunks of pork, and slow-cooked magic into one unforgettable bowl of goodness.

Traditionally served during chile harvest season (late summer and fall), this recipe captures everything locals love about green chile season—the smell of roasted peppers in the air, handmade tortillas on the side, and family-style comfort food that warms you from the inside out.

Whether you enjoy it on its own, over rice, or tucked into a warm flour tortilla, this green chile stew is simple, rustic, and full of flavor.

❤️ Why You’ll Love This Recipe

🔥 Made with authentic, roasted green chile peppers
🍲 Hearty and filling, yet simple and rustic
🐖 Uses affordable, flavorful cuts of pork like shoulder or butt
🍺 Enhanced with beer or broth for richness
🌿 Naturally gluten-free if made without flour or with cornstarch

🛒 Ingredients

🌶 Main Ingredients:

2 to 2½ pounds pork butt or pork shoulder, cut into 1-inch pieces
12 large mild green chile peppers, roasted, peeled, and chopped
1 large yellow onion, thinly sliced

🧂 Seasonings & Cooking Essentials:

1½ teaspoons salt, plus more to taste
2 tablespoons lard (or vegetable oil)
1 cup beer, broth, or water (for deglazing)
2 cups broth or water (for simmering)
2 tablespoons all-purpose flour (optional, for thickening)

🌟 For an extra kick, feel free to mix in a few hot Hatch green chiles with the mild ones.

👩‍🍳 Step-by-Step Instructions

🔥 1. Roast and Prepare the Green Chiles

Preheat your oven to 400°F (200°C) and line a baking sheet.
Roast the green chile peppers until they’re blistered and charred on all sides, turning occasionally (about 20 minutes).
Once roasted, place the chiles in a bowl and cover tightly with foil or plastic wrap. Let steam for 20 minutes.
Peel off the charred skins, remove stems and seeds, and chop the chiles into small pieces. Set aside.

🧅 2. Cook the Onion and Chiles

In a Dutch oven or heavy-bottomed pot, melt the lard over medium heat.
Add the onions, chopped green chiles, and salt.
Sauté for 3–4 minutes, just until the onions begin to soften.
Transfer the mixture to a bowl, leaving the rendered fat in the pot.

🐖 3. Brown the Pork

Working in batches, sear the pork pieces in the hot fat until browned on all sides.
Avoid crowding the pan to ensure a proper sear.
Transfer browned pork to a plate and continue until all meat is cooked.

🍳 4. Make a Roux for the Stew Base

With the remaining fat in the pan, sprinkle in the flour.
Stir constantly for 2–3 minutes to cook out the raw flour taste.
This step adds body and depth to the stew.

Skip this step for a gluten-free version and thicken later with mashed potato or a cornstarch slurry.

🍺 5. Deglaze and Build the Stew

Slowly pour in the beer or broth, scraping the bottom of the pot to lift up browned bits (aka flavor gold).
Add the remaining 2 cups of broth or water, stirring well.
Return the browned pork and onion/chile mixture to the pot.
Add more liquid if needed to ensure all ingredients are just submerged.

🍲 6. Simmer to Perfection

Bring the stew to a gentle boil, then reduce heat to low.
Cover and simmer for 1 to 1½ hours, or until pork is fork-tender.
Stir occasionally and check liquid levels, adding more broth if necessary.

🧂 7. Adjust and Serve

Remove the lid and simmer uncovered for a few minutes if you’d like a thicker stew.
Taste and adjust seasoning—add more salt or a pinch of cumin if desired.
Serve hot in bowls with warm tortillas, over steamed rice, or as a smothering sauce for burritos.

🧠 Expert Tips & Variations

✅ Make It Spicier

Use a mix of mild and hot Hatch chiles, or add a roasted jalapeño or serrano to the blend.

🍻 No beer? No problem.

Use chicken broth, vegetable broth, or water. For added depth, stir in a splash of apple cider vinegar or lime juice at the end.

🌽 Add Corn or Potatoes

For extra texture and sweetness, stir in corn kernels or diced potatoes during the last 30 minutes of simmering.

❄️ Freezer-Friendly

Let cool completely, then portion into freezer bags or containers. Keeps well for up to 3 months.

⚠️ Important Notes

Use freshly roasted Hatch green chiles for the most authentic flavor—frozen roasted chiles work too!
Don’t skip searing the pork. It adds depth and richness to the final dish.
Make sure to peel the chiles well. Charred skin can leave a bitter aftertaste.
For a smoother sauce, blend half the chiles before adding to the pot.

🔢 Nutritional Information (Per Serving – Serves 6)

Approximate values based on pork shoulder and mild chiles

Calories: 340
Protein: 28g
Fat: 22g
Carbohydrates: 6g
Fiber: 2g
Sodium: 590mg

Nutrition will vary based on broth used and additional ingredients.

❓ Frequently Asked Questions (FAQ)

Can I use canned green chile instead of fresh?

Yes! Use two 7-ounce cans of fire-roasted diced green chiles in place of fresh roasted peppers. Drain before using for best texture.

Is this the same as Chile Verde?

While similar in flavor, New Mexico Green Chile typically uses roasted Hatch green chiles and doesn’t include tomatillos like traditional Chili Verde from central Mexico.

Can I make this in a slow cooker?

Yes! Brown the pork and sauté the onions first, then transfer all ingredients to a slow cooker. Cook on LOW for 6–8 hours, or until the pork is tender.

What’s the best cut of pork for this recipe?

Pork shoulder (butt) is best. It’s well-marbled and becomes melt-in-your-mouth tender after slow cooking.

How spicy is this dish?

It depends on the chiles used. Mild Hatch chiles offer flavor without heat, while hot varieties can pack a punch. Always taste your chiles before cooking.

🥄 Bring the Taste of New Mexico to Your Table

Whether you’re a native New Mexican or just discovering the region’s bold cuisine, this New Mexico Green Chile with Pork is a timeless, comforting dish that never disappoints. With fire-roasted chiles, tender pork, and rich, savory broth, it’s a stew you’ll come back to again and again.

Pair with homemade flour tortillas, pinto beans, or Mexican rice, and you’ve got a meal fit for any gathering—or just a cozy night at home.

🌶️ Craving more New Mexican flavors? Ask me for a printable version, freezer instructions, or even a red chile version next!

New Mexico Green Chile With Pork and Roasted Chiles