Hatch green chile stew is made by combining cooked, diced pork shoulder with sauteed onion, Hatch chile peppers, bell peppers, garlic and chicken broth and simmering. Potatoes and cilantro are added and the stew thickened with cornstarch then served with flour tortillas.
Hatch Green Chile Stew
Made in a single pot, this easy recipe yields around 8 servings.
Prep Time: 1 hr. 35 min.
Cook Time: 1 hr. 20 min.
Ready In: 2 hrs. 55 min.
- 2 tbsp. vegetable oil
- 3 lbs. boneless pork shoulder, diced
- Kosher salt
- 1 large white onion, diced
- 1 1/2 cups diced Hatch chile peppers
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 lb. Yukon gold potatoes, peeled and diced
- 30 oz. white hominy
- 1 large bunch cilantro, chopped
- 2 tbsp. cornstarch
- Flour tortillas
- Cook the pork
- Cook the vegetables with pork
- Add potatoes and hominy
- Thicken the stew
Heat half of the vegetable oil in a large Dutch oven over a medium-high setting and cook the pork in batches, sprinkled with salt, until brown. Set aside and clean fat from the pan.
Soften the onion, chile peppers, bell peppers and garlic in the same pot with the other half of the vegetable oil. Add the pork and chicken broth, cover and bring to a boil. Reduce heat and simmer for 30 minutes, or until the pork is tender.
Return to a boil and add the potatoes, hominy, half of the cilantro and a teaspoon of salt, as well as enough water to cover. Cook for 30 minutes until the potatoes are soft.
Combine the cornstarch with a quarter cup of water and add to the stew with the other half of cilantro. Cook and stir for about 5 minutes until thick, then serve with flour tortillas.