Few dishes capture the heart of Southwestern comfort food like a warm bowl of Green Chile Stew. Deeply aromatic, mildly smoky, and layered with heat, this stew celebrates the bold flavor of Hatch green chiles—famous for their perfect balance between spice and sweetness. Slow-simmered pork, soft potatoes, earthy chiles, and warm homemade tortillas come together to create a dish that feels rustic, soulful, and unforgettable. Whether enjoyed on a chilly night or shared with family around the table, this stew delivers both comfort and tradition in every spoonful.
WHAT MAKES HATCH CHILES SPECIAL
Hatch chiles come from Hatch, New Mexico, a region known for its fertile soil and ideal climate that produce chiles with exceptional flavor. These chiles offer a unique combination of heat, smokiness, and gentle sweetness. When roasted and chopped, they deepen beautifully as they simmer, infusing the stew with a rich, earthy warmth that defines this iconic dish.
INGREDIENTS YOU’LL NEED
For the Stew
2 lbs pork butt or shoulder roast, cubed
3 cups potatoes, diced
¼ cup all-purpose flour
2–3 cups chicken stock (or water)
2 tablespoons shortening or lard
½ teaspoon garlic powder
2 large onions, chopped
1 teaspoon salt
2 cups Hatch green chiles, roasted and coarsely chopped
¼ cup pickled jalapeños, chopped
1 cup tomatoes, chopped (optional)
For Homemade Flour Tortillas
2 cups all-purpose flour
½ teaspoon salt
¾ cup warm water
3 tablespoons lard or vegetable shortening
HOW TO MAKE GREEN CHILE STEW WITH HATCH HOT
Step 1: Dredge and Brown the Pork
Coat the pork cubes lightly in flour. Heat the shortening or lard in a large Dutch oven over medium heat. Once hot, add the pork and brown it on all sides. This step builds deep flavor and creates a rich base for the stew.
Step 2: Sauté the Onions
Remove the browned pork and add the chopped onions to the same pot. Sauté for about 5 minutes, or until soft and translucent. The onions absorb the flavorful drippings, adding depth and sweetness to the stew.
Step 3: Add Everything Except the Potatoes
Return the pork to the pot. Add the garlic powder, salt, roasted Hatch chiles, jalapeños, and tomatoes if you’re using them. Pour in enough chicken stock (or water) to just cover the meat. Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for 1 to 1½ hours. The pork should become fork-tender and the flavors fully melded.
Step 4: Add the Potatoes
Stir in the diced potatoes and continue simmering for about 20 minutes, or until the potatoes are soft and the stew has thickened slightly from their starch. Taste and adjust seasoning if needed.
SERVING SUGGESTIONS
Serve the stew piping hot with warm, soft homemade tortillas. Add toppings such as crumbled queso fresco, chopped cilantro, or a dollop of sour cream. A squeeze of lime or a side of pickled red onions adds a bright, refreshing contrast to the heat of the stew.
HOMEMADE TORTILLA GUIDE
Homemade tortillas elevate this dish, offering softness, warmth, and a slightly chewy texture perfect for scooping up stew.
Step 1: Mix the flour and salt in a bowl.
Step 2: Add the lard or shortening and rub it into the flour until crumbly.
Step 3: Slowly pour in warm water while kneading until a soft, smooth dough forms.
Step 4: Let the dough rest for 30 minutes.
Step 5: Divide into small balls and roll them into thin rounds.
Step 6: Cook each tortilla on a dry, hot skillet for 1–2 minutes per side until lightly puffed and golden.
WHY YOU’LL LOVE THIS STEW
This recipe is bold, comforting, hearty, and incredibly aromatic. The tender pork melts into the broth, the potatoes thicken the stew naturally, and the Hatch chiles provide an unforgettable, earthy heat. Paired with fresh tortillas, it becomes a complete meal that feels both rustic and luxurious.
EXPERT TIPS
Use fire-roasted Hatch chiles for the best depth of flavor.
If the stew becomes too thick, add a splash of stock near the end.
For more heat, include an extra spoonful of jalapeños or use “hot” Hatch chiles.
For a milder version, use mild Hatch chiles and reduce the jalapeños.
Sear the pork in batches to ensure even browning.
VARIATIONS
Swap pork for chicken thighs for a lighter option.
Add carrots or zucchini for extra vegetables.
Stir in a handful of fresh cilantro at the end for brightness.
Include a cup of hominy for a New Mexican-style twist.
HOW TO STORE & REHEAT
Refrigerate leftovers for up to 4 days in an airtight container.
Reheat gently on the stovetop, adding a splash of broth if needed.
This stew also freezes wonderfully for up to 2 months—freeze without the potatoes for best texture.
CONCLUSION
Green Chile Stew With Hatch Hot and Homemade Tortillas is a dish that brings warmth, history, and flavor straight to your table. With its rich broth, tender pork, spicy chiles, and freshly cooked tortillas, it delivers a comforting experience that’s both rustic and deeply satisfying. Perfect for family meals, gatherings, or cozy evenings, this recipe is one you’ll come back to again and again.