Absolutely! Here’s a classic, hearty recipe for Grandma’s Traditional Green Chile Stew — the kind of comforting, rustic dish that warms your soul and fills your kitchen with incredible aromas. This stew is especially popular in New Mexico and the Southwest, and it’s all about tender pork, roasted green chile, and potatoes simmered to perfection.
🫓🌶️ Grandma’s Traditional Green Chile Stew
🛒 Ingredients:
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2 lbs pork shoulder or pork stew meat, cut into ½–1 inch cubes
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1 tablespoon oil or lard (for browning)
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1 medium onion, chopped
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3–4 cloves garlic, minced
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4–5 roasted Hatch green chiles, peeled and chopped (or use canned roasted green chile if needed)
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4 medium potatoes, peeled and diced
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1–2 tomatoes, chopped (optional, for slight sweetness)
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4 cups chicken broth (or water)
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Salt and black pepper to taste
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1 teaspoon cumin (optional)
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½ teaspoon dried oregano (Mexican oregano if possible)
🌶 Optional Add-ins:
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1 jalapeño or serrano pepper for extra heat
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½ cup chopped cilantro (added at the end)
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Lime wedges for serving
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Warm flour tortillas or cornbread on the side
👩🍳 Instructions:
1. Brown the pork:
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Heat oil or lard in a large Dutch oven or pot over medium-high heat.
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Season the pork with salt and pepper.
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Brown the pork in batches to get a good sear — about 5–7 minutes total. Set aside.
2. Sauté aromatics:
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In the same pot, add chopped onion and cook until translucent (about 4–5 minutes).
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Add garlic and cook for 1 minute more, just until fragrant.
3. Simmer the stew:
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Return the browned pork to the pot.
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Add chopped green chile, tomatoes (if using), cumin, and oregano.
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Pour in the broth and bring to a simmer.
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Cover and simmer on low for 45–60 minutes, until the pork is tender.
4. Add potatoes:
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Stir in the diced potatoes.
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Simmer uncovered for another 20–30 minutes, until potatoes are fork-tender and the stew thickens slightly.
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Adjust salt and pepper to taste.
5. Finish and serve:
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(Optional) Stir in fresh cilantro before serving.
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Serve hot with warm flour tortillas or cornbread.
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A splash of lime juice over the top adds a great finishing touch.
📝 Tips:
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If you’re using frozen Hatch green chile, thaw and drain it before adding.
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For thicker stew, mash a few potatoes into the broth near the end of cooking.
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Like Grandma did: cook it low and slow — the longer it simmers, the better the flavor.
