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New Mexico green chile stew simmers tender pork in roasted Hatch green chiles for a bold, spicy family staple. This high protein, southwestern comfort food is warming, flavorful, and uniquely New Mexican.
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the pork cubes in batches to ensure browning, about 5–6 minutes per batch.
Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and sauté for 1 minute, avoiding any burning.
Sprinkle in the ground cumin and dried oregano. Stir to coat the pork and onion mixture evenly with the spices for full aroma development.
Add the roasted Hatch green chiles and chicken broth. Scrape any browned bits from the bottom of the pot for deep flavor.
Bring the stew to a boil, then reduce heat to low, cover, and let simmer for 45 minutes. Stir occasionally to prevent sticking.
Add diced potatoes, salt, and black pepper. Continue simmering, uncovered, for 25–30 minutes or until potatoes and pork are fork-tender. Skim excess fat if necessary and adjust seasoning to taste before serving.
