Hatch Green Chile Pork Stew

This Hearty New Mexico Green Chile Pork Slow Cooker Stew will warm up your fall and winter nights. With it bursting with the bold flavors of Hatch green chiles, tender pork shoulder, potatoes, and savory spices, this recipe is a comforting, soul-warming dish perfect for cozy family dinners or gatherings. Made effortlessly in a slow cooker, it’s easy to prepare and pairs wonderfully with tortillas or cornbread.

Course Main Course

Cuisine Mexican

Keyword chile verde recipe, Green Chile Pork Slow Cooker, Green Chile Stew, Hatch Green Chile Recipe, New Mexico Green Chile Stew

Prep Time 20

Slow Cooker 4

Total Time 4 20

Servings

Calories 547kcal

Author Evelyn Osborn

Equipment

Ingredients

3 pounds Pork shoulder cut into ½ inch cubes
½ tsp Pepper
½ tsp Salt
1-2 Tablespoons olive oil
1 large onion chopped (about 1 cup)
5 cloves garlic minced
6-7 whole Hatch green chiles roasted and chopped into ½ inch pieces or 1(14ounce) can of chopped green chiles
1 Tablespoon cumin
1 Tablespoon Mexican oregano
2 Tablespoons cider vinegar
1 10 ounce can green enchilada sauce
2 cups chicken broth
3 whole potatoes peeled and cubed
Flour Tortillas

Instructions

Cut the pork shoulder into ½-inch cubes and season it well with kosher salt and black pepper, then toss it so every side is covered. This takes a few minutes. It is worth doing before the pan is hot.
Heat 1 to 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the pork in batches. If the pan is crowded, the meat steams instead of browning, and you lose the flavor that makes the broth taste cooked.
Set each batch aside and cover it while finishing the rest of the pork cubes. This step usually takes 15 to 20 minutes. Remove all the pork cubes from the dutch oven and set aside. (I use a pie plate, lined with a paper towel and cover to keep warm until all the pork cubes are cooked.)
Chop 1 whole white onion to equal one cup and mince 5 cloves of peeled garlic. We use this rubber tubey thingy Garlic Peeler and this Green Garlic Chopper which works amazingly well.
Add the chopped onion to the same pot that was used to brown the pork with all the flavor bits left over in it. Let the onions cook until it is soft and translucent, about 5 to 6 minutes. Then the garlic goes in for about a minute. Garlic turns bitter fast if it gets too brown so continue to stir and not walk away.
Stir in the chopped roasted chile, cumin, and Mexican oregano and cook it for 1 to 2 minutes, just long enough to wake the spices up. Add the cider vinegar and scrape the bottom of the pot. Enchilada sauce and chicken broth go in next, and I let it heat through.
Add the pork goes into a slow cooker and I pour the chile mixture over it. Add the cubed potatoes, and cook on high for 3 to 4 hours. The pork should be tender and the sauce a little thicker than when it started.
Serve it with warm flour tortillas. Corn tortillas are good too. If I have cornbread, that works just as well.

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