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New Mexican Green Chile Stew with Spiced Pork Shoulder and Potatoes

By Chris Maher From Moveable Feast Season 5, Ep.3

Servings: 6 to 8

In this classic preparation the robust flavors of Anaheim chiles are mellowed by the richness of the pork, creamy potatoes, and sweet corn. Charring the tortillas adds a bit of smoke.


  • 2 lb. boneless pork shoulder, cut into 3/4-inch pieces
  • Kosher sea salt and freshly ground black pepper
  • 1/4 cup grapeseed or canola oil
  • 15 medium cloves garlic, crushed
  • 2 tsp. toasted whole cumin seeds
  • 6 cups low-sodium chicken broth
  • 3 medium yellow onions, coarsely chopped (about 3 cups)
  • 2 lb. Anaheim chiles, roasted, peeled, seeded, and coarsely chopped (about 2 cups)
  • 1 tsp. ground coriander
  • 1 lb. russet potatoes, peeled, cut into 1/2-inch dice (about 3 cups)
  • 1-1/2 cups corn kernels, fresh or frozen
  • Flour tortillas, charred, for serving


  • Toss the pork with 1 tsp. salt and 1/2 tsp. pepper.
  • Heat 2 Tbs. of the oil in a medium Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Add the crushed garlic and cook, stirring until fragrant, about 30 seconds. Transfer to a bowl or rimmed plate and set aside. Add the pork to the pot in a single layer and sear, working in batches if necessary, stirring occasionally until light golden in places, 2 to 3 minutes per batch. Transfer to the bowl or rimmed plate with the garlic.
  • Return the pork and the garlic to the pot along with any accumulated juices. Add 1 tsp. of the cumin and 4 cups of the broth. Bring to a boil over medium-high heat and then reduce to a simmer. Cover and cook with the lid cracked, stirring occasionally until the pork is tender, about 45 minutes. Remove from heat, uncover, and set aside.
  • In a large Dutch oven or other heavy duty pot, heat the remaining 2 Tbs. of the oil over medium heat until shimmering. Add the onions, 1/2 tsp. salt, 1/4 tsp. pepper, and cook, stirring occasionally until the onions soften and become translucent, 8 to 9 minutes. Add the chilies, the remaining 1 tsp. of the cumin, and the ground coriander, and cook over low heat for about 8 minutes. Add the remaining 2 cups of broth, the pork, potatoes, corn, and 1 tsp. salt Bring to a boil and then reduce to low heat and cook, uncovered, stirring occasionally until the potatoes are tender and slightly broken down, and the stew has thickened, 30 to 35 minutes. Serve with the tortillas.
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Reviews (4 reviews)

  • user-7110823 | 09/10/2018

    In Southern Colorado we made this without adding potatoes or corn, but it's a nice addition, especially for those who prefer a milder version. We used Hatch or Pueblo green chillies. Anaheim or Poblano are great, too. Not sure why some reviewers think it's complicated. The most time-intensive step is roasting and peeling the chilies, but so worth it. If you haven't walked by a stand where they're roasting green chillies, you are really missing something!

  • user-6951515 | 01/29/2018

    Pork & green chile stew is a simple, delicious, one pot meal, and about as easy as it gets. This recipe, the way it is written, is unnecessarily complicated. Perhaps a re-write is in order?

  • User avater
    Buschmeister | 12/19/2017

    When co we combine the pork with the chili ?

  • kithall | 11/30/2017

    just can't figure out when to combine the pork mixture and the chile/potatoe/onion /corn mixture. the recipe doesn't say.

    (also what do you do with the tortillas?)

    So, I just put them together at the very end. Delicious!!

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