Green Chile Stew

How to Make Green Chile Stew

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1. Season the pork with the salt and pepper.

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2. Heat the oil in a large, heavy pot over medium-high heat and brown the pork in two batches for 5 minutes each, until golden on all sides. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the onion to the pot and cook for 5 minutes, scraping up the browned bits, until soft. Stir in the garlic, cumin and oregano and cook for 1 minute.

   Mark done Start 5 min timer

4. Return the pork to the pot, add the green chiles and stock and bring to a simmer.

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5. Cover with the lid slightly ajar and simmer over low heat for 45 minutes, until the pork is nearly tender.

   Mark done Start 45 min timer

6. Add the potatoes and simmer for 25 minutes more, until they are tender and the stew has thickened slightly. Mash a few potato chunks against the side of the pot to thicken it further.

   Mark done Start 25 min timer

7. Taste and season, then ladle into bowls and top with the coriander. Serve with the lime wedges and warm tortillas.

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Tips for Making Green Chile Stew

• Roast fresh chiles under a very hot grill, or over a gas flame, until the skin blisters and blackens. Then steam them in a covered bowl for 15 minutes and the skins slip off.
• Taste a chile before you add them all. They vary from mild to fiery, and it is easier to add heat than take it away.
• Mash a few of the potatoes into the broth at the end. It thickens the stew without flour, and it keeps it gluten-free.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Green Chile Stew

• Warm flour tortillas
• Pinto beans
• Lime wedges

Storing & Reheating Green Chile Stew

Keeps in the fridge for up to 4 days and improves on the second day. Freeze for up to 3 months, though the potatoes soften a little on thawing. Reheat gently on the hob until piping hot.

Green Chile Stew FAQ: Common Questions

Green Chile Stew Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.