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This rich and hearty stew is a bold New Mexico-style comfort dish made with tender pork, roasted Hatch green chile, and rustic seasonings. Perfect with warm tortillas or served over rice!<\/p>\n
2 lbs pork shoulder or pork stew meat (cut into chunks)<\/p>\n
Salt & pepper to taste<\/p>\n
1 tbsp oil (vegetable or lard)<\/p>\n
1 medium onion (chopped)<\/p>\n
4 garlic cloves (minced)<\/p>\n
1 lb roasted Hatch green chiles (peeled, seeded, chopped)<\/p>\n
3 Roma tomatoes (chopped) or 1 can diced tomatoes<\/p>\n
2\u20133 small potatoes (peeled and diced)<\/p>\n
4 cups chicken broth (or water with bouillon)<\/p>\n
1 tsp Mexican oregano<\/p>\n
1\/2 tsp cumin<\/p>\n
Optional: a pinch of flour or cornstarch to thicken<\/p>\n
Warm tortillas for serving<\/p>\n
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<\/div>\nStep 1: Brown the Pork<\/strong> Step 2: Saut\u00e9 the Aromatics<\/strong> Step 3: Add Flavor<\/strong> Step 4: Simmer the Stew<\/strong> Step 5: Optional Thickener<\/strong> Step 6: Serve Hot<\/strong> \ud83d\udca1 Pro Tip:<\/strong> For spicier flavor, add a few roasted hot Hatch chiles or a pinch of crushed red pepper. This stew gets even better the next day!<\/p>\n","protected":false},"excerpt":{"rendered":" This rich and hearty stew is a bold New Mexico-style comfort dish made with tender pork, roasted Hatch green chile, and rustic seasonings. Perfect with warm tortillas or served over rice! \ud83d\udccc Ingredients: 2 lbs pork shoulder or pork stew meat (cut into chunks) Salt & pepper to taste 1 tbsp oil (vegetable or lard) […]<\/p>\n","protected":false},"author":1,"featured_media":6492,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
Season pork with salt and pepper. Heat oil in a pot and brown pork on all sides. Set aside.<\/p>\n
In the same pot, saut\u00e9 onion until translucent. Add garlic and cook 1 minute more.<\/p>\n
Add roasted green chiles, tomatoes, oregano, and cumin. Stir and let simmer briefly.<\/p>\n
Return pork to the pot. Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer for 1.5\u20132 hours until pork is fork-tender and potatoes are soft.<\/p>\n
For a thicker stew, mix 1 tbsp flour with cold water and stir it in during the last 10 minutes.<\/p>\n
Garnish with fresh cilantro or diced onions if desired. Serve with warm flour tortillas.<\/p>\n
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