For a vegetarian version, omit the pork and consider adding a can of drained and rinsed pinto beans or black beans along with the potatoes for added protein and texture. Roasting your own chiles is highly recommended for the best flavor. You can roast them over an open flame on a gas stovetop, under a broiler, or on a grill until the skins are blackened. Place the roasted chiles in a bowl and cover with plastic wrap for 10 minutes to steam, which makes peeling the skins easier. The heat level of this stew can be adjusted by using more or fewer serrano peppers, or by removing the seeds and membranes from the serranos before dicing. Serve with warm tortillas, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro for a complete and satisfying meal.
Roasted Green Chile Stew
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PREP TIME0 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs
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SERVING6 People
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VIEWS235
A vibrant and deeply flavorful stew, inspired by the rich culinary traditions of New Mexico. Earthy roasted green chiles mingle with tender pork (or substitute for a vegetarian delight!), creating a comforting and aromatic dish perfect for a cool evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol48 mg
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Fiber5 g
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Protein20 g
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Saturated Fat4 g
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Sodium199 mg
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Sugar11 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed pork (if using), garlic, onion, cumin, and oregano. Cook, stirring occasionally, until the pork is browned on all sides. (Approximately 8-10 minutes)
02 Step
Recipe View Continue to cook and stir for a few more minutes, allowing the spices to bloom and release their fragrance. Then, pour in the vegetable broth. Reduce the heat to low, cover, and simmer gently for about 30 minutes, allowing the flavors to meld.
03 Step
Recipe View Add the cubed potato to the stew. Continue to simmer, covered, for approximately 45 minutes, or until the potatoes are tender. While the stew simmers, if you haven't already, roast, peel, seed, and chop your green chiles. Add the roasted chiles and diced serrano peppers to the stew.
04 Step
Recipe View If the stew becomes too thick or dry during cooking, add a little water or additional broth to reach your desired consistency. Once the potatoes are soft and the pork is tender (if using), add the chopped tomatoes. Cook for an additional 10 minutes, allowing the tomatoes to soften and release their juices into the stew. Taste and adjust seasoning with salt as needed. Remove from heat and serve hot.
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RECIPE REVIEWS
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Addie Kuhic
Jun 19, 2025Easy to follow recipe, and the results were delicious. I added a dollop of sour cream on top for extra richness.
Tevin Bogan
May 19, 2025My family loved this stew! It's definitely going into our regular rotation.
Leta Kub
Feb 6, 2025This recipe is fantastic! The roasted chiles really make a difference.
Agnes Cruickshank
Sep 21, 2024I made this vegetarian with tofu, and it was still incredibly flavorful. Thanks for the great recipe!
Lindsay Beatty
May 13, 2024A little too spicy for my taste, I will reduce the amount of serrano peppers next time. But the overall flavor was amazing!