New Mexico: Green chile stew

BY diyabaro@arc-en-ciel.org January 6, 2025

New Mexico: Green Chile stew

History: Green Chile stew is a dish that reflects rich culinary heritage of New Mexico, it is intertwined with Native American and Hispanic culture. Native American such as indigenous people of New Mexico have been cultivating and using crops such as corn, beans, and squash for thousands oh years. The Spanish influence began in 16th century. Spanish settlers brought, with them new agricultural techniques, which began a cultural homogenization between indigenous practices.

Symbolism: It symbolizes New Mexicans identity and tradition through this it has officially declared Chile as the states vegetable.

Ingredients

  • 2 lbs pork shoulder or beef chuck, cubed or chicken
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6-8 roasted Hatch green chiles or canned green chiles
  • 4 medium potatoes, peeled and diced
  • 4 cups chicken or beef broth or water
  • 1 cup diced tomatoes optional, for added depth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh cilantro
  • Warm tortillas or crusty bread for serving

1. Brown the Pork

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Season the pork cubes with salt and pepper.
  3. Sear the pork in batches, browning on all sides. Remove and set aside.

2. Sauté the Vegetables

  1. In the same pot, add the diced onion and cook for 3-4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent burning.

3. Add Chiles and Spices

  1. Stir in the chopped green chiles, cumin, and oregano.
  2. Return the browned pork to the pot, mixing well with the chiles and onions.

4. Simmer the Stew

  1. Pour in the chicken or beef stock, scraping the bottom of the pot to release any browned bits.
  2. Add the diced tomatoes and potatoes. Bring the mixture to a simmer.
  3. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is tender and the potatoes are cooked through. Stir occasionally.

5. Season and Serve

  1. Serve hot with warm tortillas or crusty bread on the side.
  2. Garnish with chopped cilantro and a squeeze of fresh lime juice.