Here’s a classic recipe for Authentic Mexican Green Chile Stew (Chile Verde) using Hatch chiles—hearty, flavorful, and perfect with rice or tortillas.
🌶️ Mexican Green Chile Stew (Chile Verde)
Ingredients (Serves 4–6)
Meat & Broth
- 2 lbs (900 g) pork shoulder or pork stew meat, cut into 1–2 inch cubes
- 1 tablespoon vegetable oil
- 1 cup chicken broth (or water)
- Salt and pepper, to taste
Chile & Veggies
- 4–5 Hatch green chiles, roasted, peeled, and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 cup canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Optional: 1 small jalapeño, chopped for extra heat
Optional Garnishes
- Chopped cilantro
- Lime wedges
- Warm tortillas or rice
Instructions
1. Brown the Pork
- Heat oil in a large pot over medium-high heat.
- Season pork cubes with salt and pepper, then brown on all sides.
- Remove pork and set aside.
2. Cook Aromatics
- In the same pot, sauté onion and garlic until fragrant (2–3 minutes).
- Add cumin, oregano, and optional jalapeño; cook 1 minute more.
3. Combine Ingredients
- Return pork to the pot.
- Add Hatch chiles, tomatoes, and chicken broth.
- Bring to a simmer. Cover and cook 1–1.5 hours until pork is tender and stew has thickened.
4. Adjust Seasoning
- Taste and add more salt, pepper, or cumin as needed.
5. Serve
- Ladle stew into bowls.
- Garnish with cilantro and lime juice.
- Serve with warm tortillas or over rice.
🌟 Tips for Authentic Flavor
- Roast the Hatch chiles for that smoky, authentic taste.
- Simmer low and slow to allow pork to become tender and flavors to meld.
- Can add potatoes or carrots for extra heartiness.
- Freeze leftovers—it tastes even better the next day.
If you want, I can also give a quick weeknight version that uses canned green chiles instead of roasting Hatch chiles but still tastes authentic.
Do you want me to provide that?
