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Green Chile Stew - Comfort Food

This comforting New Mexican stew will get you through January and keep your family warm and full. Traditional and flavorful.

Green Chile Stew


  • 2 pounds boneless pork cut into 1-inch cubes
  • 3 tablespoons all -purpose flour
  • 2 tablespoons butter
  • 1 cup white onion, chopped
  • 2 garlic cloves, minced
  • 3 cups ripe tomatoes, peeled and chopped
  • 1 teaspoon salt
  • ½ teaspoon dried leaf oregano
  • ¼ teaspoon ground cumin
  • Water as necessary
  • 20 fresh New Mexico green chiles, roasted, peeled, seeded, deveined and chopped OR 4 4-ounce cans of New Mexico green chile, chopped.
  1. Toss pork with flour to coat. In a 4-quart Dutch oven or heavy pot heat butter and add pork cubes a few at a time. Stir to brown. Push to side of pot add onion and garlic. Cook until onion is soft. Stir in browned pork.
  2. Add tomatoes, salt, oregano, and cumin. Cover and simmer for 1 hour, adding water as necessary and stirring occasionally. Add chiles, simmer 30 minutes more and continue adding water as necessary.

Makes 4 servings.

Clyde Casey, Red or Green New Mexican Cuisine, (University of New Mexico Press, November 15, 2013).

Snow on Bent St. in Taos, New Mexico