New Mexico Green Chile Stew

Ingredients

• 1.5 lbpork shoulder, cubed$7.90
• 1.5 cupHatch green chiles, roasted and chopped$2.36
• 1 lbYukon Gold potatoes, cubed$2.17
• 1 eachyellow onion, diced$1.23
• 3 eachgarlic cloves, minced$0.53
• 3.5 cupchicken broth$2.29
• 2 tbspall-purpose flour$0.04
• 2 tbspvegetable oil$0.20
• 1 tspground cumin$0.16
• 1 tspkosher salt$0.01
• 0.5 tspdried oregano$0.08
• 0.5 tspblack pepper$0.08
• Total for 4 servings$17.05

Most of the cost is pork shoulder, cubed ($7.90) and hatch green chiles, roasted and chopped ($2.36). With oil, spices and staples already at home, the shop drops to about $14.35. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Toss the cubed pork shoulder with the kosher salt and black pepper until evenly coated.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork in a single layer and sear without moving for 4 to 5 minutes until browned, then turn and cook until browned on all sides, 4 to 5 minutes more.
3. Lower the heat to medium. Stir in the yellow onion and garlic cloves and cook until the onion is soft and translucent, 3 to 4 minutes.
4. Sprinkle the all-purpose flour over the pork and onions, stirring constantly for 1 minute to cook out the raw flour taste.
5. Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Stir in the Hatch green chiles, Yukon Gold potatoes, ground cumin, and dried oregano.
6. Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently until the pork and potatoes are fork-tender, 50 to 60 minutes.
7. Uncover and simmer for 5 minutes until the stew reaches your preferred thickness, then taste and adjust salt if desired.
8. Ladle the hot stew into warm bowls and serve with warm tortillas, if you like.