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–+ servings

Green Chile Stew with Hatch Hot and Homemade Tortillas

A hearty and comforting stew made with tender pork and roasted Hatch chiles, served with fluffy homemade tortillas, celebrating New Mexican culinary traditions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: New Mexican
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs pork butt or shoulder roast, cubed
  • ¼ cup all-purpose flour (for dredging)
  • 2 tablespoons shortening or lard
  • 2 large onions, chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 2 cups Hatch green chiles, roasted and coarsely chopped
  • ¼ cup pickled jalapeños, drained and chopped
  • 1 cup tomatoes, chopped (optional) Add for extra flavor
  • 2-3 cups chicken stock (or water) Use enough to cover the meat
  • 3 cups potatoes, diced
For the Homemade Tortillas
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup warm water
  • 3 tablespoons lard or vegetable shortening

Method
 

Preparation
  1. Toss the pork cubes in flour to coat them lightly.
  2. In a heavy pot or Dutch oven, heat the shortening or lard over medium heat.
  3. Brown the pork in batches until golden on all sides. Remove and set aside.
Cooking
  1. In the same pot, add the chopped onions and cook until soft and golden, about 5 minutes.
  2. Return pork to the pot and stir in garlic powder, salt, green chiles, jalapeños, and tomatoes (if using).
  3. Pour in enough chicken stock or water to just cover the meat.
  4. Bring to a gentle boil, reduce heat, cover, and simmer for 1 to 1½ hours, or until the pork is fork-tender.
  5. Stir in the diced potatoes and simmer uncovered for 20 minutes, or until the potatoes are tender.
Serving
  1. Serve hot with fresh homemade tortillas and garnish with queso fresco, cilantro, diced onion, or sour cream.
  2. Add a wedge of lime or side of pickled red onions for extra brightness.
Homemade Tortillas
  1. Mix flour and salt in a large bowl.
  2. Add lard and mix until crumbly.
  3. Slowly add warm water and knead until a soft dough forms.
  4. Let rest for 30 minutes, covered.
  5. Divide into small balls and roll each flat.
  6. Cook on a dry skillet for 1–2 minutes per side, until light brown spots form.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g

Notes

Keep tortillas warm in a towel-lined basket or tortilla warmer.

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