Pork And Chile Stew With Hatch Roasted Green Chiles

headerlogo-optimPreston from the Hatch Chile Store contacted me to see if I wanted to try some of the famous Hatch Chiles from New Mexico. And because I am not one to say no to trying some good food, I said yes, send em on! The chiles arrived soon after, frozen in 2.5 pound packages. I asked myself what the heck I was going to do with that much of a good thing? I decided after thinking on it awhile, that I would use  a third  of one of the packages, which was about 5 of them, to make my Pork and Chile Stew.

photo from Hatch Chile website

photo from Hatch Chile website

Now, there must be thousands, or at least, hundreds, of recipes for Pork and Chile Stew out there on the internetz.  Just like with any other dish, each cook has her own version of whatever it is that she is cooking. Heck, I have a different version almost every time I make mine, because I use whatever I have on hand at the time. This time, I used some of the basil and parsley that I have growing on the porch, and a can of Red Gold Cilantro & Lime Diced Tomatoes. I normally don’t use tomatoes in my Pork and Chile Stew, but I had this can with Cilantro and it just seemed to fit into this dish today.

I could tell you all about Hatch Chiles from New Mexico, but they have done a good job of it on their website, so just hop over there and read all about them while I tell you how to make my delicious stew. If you don’t think you could roast and peel them yourself, you may be surprised to find that you can buy them already roasted, peeled, and seeded so that all you have to do is chop and cook.

Pork and Chile Stew Georgia Style

1.5 pounds pork tenderloin, cut into bite size pieces

5-6 Hatch Chiles from New Mexico, roasted, peeled, seeded, stemmed and chopped

3-4 cloves garlic, minced

3-5 tablespoons Olive Oil

1 can Red Gold Diced Tomatoes with Cilantro & Lime Juice

4-5 potatoes, peeled and cubed

1 bunch of fresh parsley, chopped

1 bunch of fresh basil, chopped

2 teaspoons Cumin powder

salt and pepper to taste

Heat the Canola oil in a dutch oven.  Cut the pork into bite sized pieces and mince the garlic. Add to the pot, and stir often. While searing the pork, cut up the Hatch Chiles into strips. Add to the pot. Peel and cube the potatoes, and add to the pot. Stir in the chopped herbs, Cumin, salt and pepper. Add 3-4 cans of water. Stir, cover, and simmer for 1 hour. Serves 4-6. Serve with hot flour tortillas and cheddar cheese, if desired.

Here is what my Pork and Chile Stew looks like today:

Pork and Chile Stew

Pork and Chile Stew

The new crop of Hatch Roasted Chiles from New Mexico will be coming in late July. Get yours by ordering from the website. You can get them fresh; roasted and frozen;dried and powdered; in salsa; and organic! Either way, I can tell you from experience that they are delicious, and the mild ones are just right for sissy girls like me.


The Giveaway ended on 7/30/2014.

About Karen

Karen Eidson is telling the world way too much about her, whether they want to know it or not. She writes about her life of living full time in an RV, eating a gluten free diet, things she does for fun, and things that are important to her. She makes you look at photos of her grandchildren, talk about her husband's survival of oral cancer, and shows you things she has made. You know you want to look.


  1. I love the mild chiles. They are so good without too much heat.

  2. Jessica Hearn says:

    I like the medium green chile. Not too hot and not too mild, just the right amount of heat

  3. This looks delicious! I love a good chile! Would love to try this! I like that it would probably be mild enough for the kids too. I hate having to cook separate meals for them.

  4. That looks really good!

  5. This looks so good. I bet it would be perfect for one of those cold fall days.

  6. angela cunningham says:

    I would pick the medium green chile

  7. bethelderton says:

    I’d love the medium green chiles.

  8. Hot green chiles are the best! I’ve been away from New Mexico too long and miss the food so much!

  9. Shelly Buchanan says:

    I love NM green chiles! Started eating them in Santa Fe.

  10. patricia wisdom says:

    Built here in New Mexico about 26 years ago, totally committed to HATCH GREEN CHILI. Do not like any other kind…they are sweeter, smoother and fruitier than the hotsy totsy reds grown in other regions. I like mild, but some mediums are also delicious.

  11. Mary Casper says:

    The medium green I cannot stand anything too terribly hot

  12. jalapenomamamn says:

    I’m all for the hot ones – oh yum!
    form name Barbara Montag
    thank you

  13. i would choose medium heat.

  14. julie murphy says:

    I would get the hot ones.

  15. Medium green chilies are plenty for me!

  16. I would love the medium chiles! Just enough heat but not enough to really burn

  17. jalapenomamamn says:

    I’m all for the hot ones – oh yum!
    form name Barbara Montag
    thank you

  18. Medium sounds like a good middle path! :)

  19. Sandi Johnson says:

    I would take the medium. Have made Green Chile stew for years, used to live in Southern Colorado and now live in Arizona. Love Hatch chiles.

  20. Cecily case says:

    Medium!!!!!!! My mouth is watering just thinking about it!!!!

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