New Mexico Green Chile Stew - Recipe by Cooks and Kid (2024)
Some like it hot! We do. There is something about the slow burn of spicy foods and the satisfaction it brings that keeps you wanting more. I like heat, but I also like flavor, and I think there needs to be an equal balance of both for me to enjoy. In comparison to my husband, I am a wimp. My husband, not so much. He eatsspicy food just for the fun of it and puts sriracha on everything. He enjoys spicy food somuch that our 2 year old son asks for hot sauce at dinner time. This is ourNew Mexico Green Chile Stew made with Hatch Chiles!
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As you have probably guessed this New Mexico Green Chile Stew recipe is spicy, but also has very bold flavors to round out the heat.Ever since we had Hatch Chile Rellenosat a restaurant here in Atlanta called Taqueria Del Sol, we have become obsessed. The flavor of hatch chile is definitely spicy, but also tart and smoky because of the roasting.Once you try it you will fall in love and no other chile will do. Poblano is a good runner up, but it just isn’t quite as potent as hatch chiles. You can only get fresh hatch chiles (outside of NM) around late Summer, early Fall. Frozen works just the same. I have seen diced hatch chiles in the freezer section at Trader Joe’s and Sprouts and in the international aisle (canned or jarred) at most grocery stores.
Late last summer there were fresh ones at Sprouts, so I bought a ton, roasted and peeled them and stocked my freezer full. I asked Lori, one of my friends who is fromColorado and is a green chile enthusiast “after I stuff and fry some of these, what should I do with the rest.” She told me about “Green Chile Stew.” Its like a stew/gravy. Lori explained in Colorado they eat it over everything, burritos, stuffed sopapillas, over eggs, hasbrowns, etc. She stated it was also amazing served like a stew withhomemade tortillas. I was sold! Lori started me out with a basic recipe (barely any measurements) of literally browning pork, adding flour and the green chiles and simmer with water. I added some spices and made it to an actual recipe. I must sayI really am proud of this one. Simmering pork with green chiles (and a couple of spices) are magic together. The spicy smoky flavor of the green chile pairs so well with the tender pieces of pork. After we finished all the pork there was still gravy left, so I reduced it with chicken stock (to make it into a sauce) and made Spinach and Cheese Enchiladas Verde. I suggest you do the same! Oh and don’t forget to serve this New Mexico Green Chile Stewwith homemade tortillas.
Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1 1/2 tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1 1/2 tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
A medium pepper, green before ripening to a dark, red color. This variety is a landrace historically grown in the foothills of the Southern Rockies near Chimayó, New Mexico. The peppers are small and curled, and have a complex flavor described as sweet and smoky.
A traditional New Mexican dish known as Green Chile Stew has influences from both Native Americans and the foreign invaders that settled the area. The Spaniards brought beef and lamb to the table and the indigenous peoples contributed green chile and potato. As a result, this culinary truce can still be enjoyed today.
The best side dishes to serve with Chile Verde are red beans and rice, baked potatoes, tostadas, guacamole, radish chips, corn salsa, refried beans, Spanish rice, tortilla chips, Mexican street corn, quinoa salad, black bean salad, Mexican coleslaw, cheesy chile cornbread, roasted cauliflower, and Mexican rice pilaf.
Why is New Mexico's green chile so revered? It goes well beyond the sweetness of the flavor and the intensity of the heat. It has something to do with the growing conditions in the Hatch Valley of southern New Mexico, where the green chile pepper was cultivated at New Mexico State University.
New Mexicans Know Our Chile. For hundreds of years, New Mexicans have perfected the art of growing exquisite chiles from our rocky, rugged soil. Mastering this land has given our chile its unparalleled, world-famous flavor that you just can't find anywhere else.
It's firm, even after long cooking, and starchy, not sweet. Use chicos if you can get them, otherwise simple fresh or frozen sweet corn is fine. Or leave it out. Once made, your green chile stew will keep in the fridge a week.
Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them.
Chillies are believed to be first cultivated in Mexico around 3500 BC. When Christopher Columbus discovered America in 1493 he also discovered the spicy taste of chilly and brought it to the rest of the world.
Green chillies are rich in vitamins A, B6, and C, antioxidants, calcium, zinc, and iron. That means your skin, eyes, heart, lungs, digestion, immunity, and bones are going to stay in their best form if you include green chillies in your diet.
Anaheim peppers are another suitable green chili you could swap for poblanos. You can also, of course, use fresh Pueblo or Hatch Green chiles if you have access to them too. Jalapeño Peppers. Since poblanos are the milder cousin to classic hatch, I reached for a few jalapeños to kick up the heat.
New Mexico green chiles also have a variable level of heat, which is key to their fame. You can really play around with the spice level you desire, building it incrementally. And because of their sweet flavor profile, you can add a lot to a stew and have it be extremely spicy, but still pleasurable to eat.
Time is the difference between green and red chiles in New Mexico. The green chiles turn red as they ripen. In general, fresh and/or roasted chiles are green and dried chiles and dried chile powder are red. In any case, they start green—when many people harvest and roast them—and turn red as they ripen.
What makes them different is probably the growing conditions that we have in Colorado versus New Mexico," said Shepherd. He mapped out the differences on a white board and explained that Hatch chiles have a slightly thinner skin while Pueblo chiles are thicker probably due to being grown at a higher altitude.
Substitutions. Anaheim Chiles are a close relative of New Mexico Chiles, and share a similar flavor and heat profile. They are the closest substitution. If you want a bit more heat we recommend Guajillo Chiles.
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