1-Step 1: Prepare the Green Chiles Begin by broiling the 12 to 15 hatch green chiles until their skin darkens evenly, which usually takes a few minutes under the broiler. Once done, steam them under a cloth to loosen the skin, then peel and chop them, including the seeds for maximum flavor. This step is crucial for that smoky taste that’s central to any traditional New Mexico green chile stew.

2-Step 2: Brown the Pork and Aromatics Cube the 2 pounds of pork shoulder and season it with 1/2 teaspoon of salt and 1 teaspoon of black pepper. In a large pot, heat 2 tablespoons of vegetable oil over medium heat, then add the pork along with 1/2 cup finely chopped onions and 2 cloves of garlic. Brown everything together until the pork is golden and the onions are soft, which takes about 5-7 minutes.

3-Step 3: Build the Base and Simmer Next, stir in the 1 to 2 diced jalapenos if you’re using anaheim chiles, 6 cups of broth, half of the 6 ounces of beer if desired, and the spices: 1 teaspoon of black pepper, 1 teaspoon of cumin, 3 teaspoons of Mexican oregano, and 1/2 teaspoon of cayenne pepper. Bring the mixture to a simmer and let it cook for one hour, allowing the flavors to meld.

4-Step 4: Add Chiles and Continue Simmering After the initial simmer, add the chopped green chiles to the pot and cook for another 30 minutes. This step infuses the stew with that authentic New Mexico green chile essence, perfect for enhancing your green chile recipe repertoire.

5-Step 5: Incorporate Tomatoes and Potatoes Then, mix in the 10-ounce can of diced tomatoes and the 3 large potatoes diced into 1/2-inch pieces. Continue simmering until the potatoes are tender, adding extra hot water if the stew gets too thick. For more on similar hearty recipes, check out our turkey carcass soup guide for ideas on building flavorful broths.

6-Step 6: Prepare and Add the Roux In a separate pan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour, cooking for two minutes to make a roux. Mix this into the stew to thicken it, stirring well to avoid lumps. This final touch gives the stew its comforting body and texture.