Green Chile Stew Recipe from Wendy.   Wendy’s brother is a Cordon Blue trained chef, so this is the real deal.  It’s one of our two favorite recipes for Hatch, New Mexico green chile.  We make this recipe at least once a month, as it is one of our favorites.

For a kid friendly twist, serve a ladle of this over tater tots.  

Most Coloradans or New Mexicans don’t just have opinions about green chile; they have manifestos. First, it can be in the form of a sauce, a soup, or a stew, depending on who you talk to and where you order it.  This variety is a stew and the traditionally simple one. Second, his is not the thick and brownish one, which is more of a gravy that clings well to everything it touches: fries, burgers, burritos and crispy rellenos.  Third, nor does it have tomatoes or tomatillos which are often found in other versions.


  • 1 ½ pounds lean pork (loin roast) cut into 1 ½” cubes
  • 4-5 sliced garlic cloves
  • 1 quart chicken broth
  • 6 or more Hatch, New Mexico green chilies -roasted, peeled and roughly chopped
  • 1-2 large potatoes, peeled and cut into pieces same size as pork
  • 1t. dried oregano


  1. In large heavy bottomed stockpot, brown the pork well in olive or vegetable oil.  You want brown bits to stick to the pan, but don’t let it burn.
  2. When pork well browned, deglaze pot with chicken broth or wine, if you have some on hand.
  3. Add all remaining ingredients with broth.  I think red wine works best.
  4. Simmer, covered, until potatoes are tender.
  5. Add salt to taste.  If chilies are too mild, add a few red pepper flakes and simmer 10-15 more minutes.
  6. Tastes even better the second day after the flavors meld.