New Mexican Green Chile Stew with Spiced Pork Shoulder and Potatoes

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Yield: 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 potatoes, the 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.