New Mexico–style green chile stew

Total Time
30 min
10 min
20 min
This Southwestern stew features pork chops, baby potatoes, green chili peppers, and lots of fresh cilantro. It takes just one pot and less than 30 minutes to make. We call for pork here, but beef would also work (or you could even use both!). Serve the stew with a bowl of steamed broccoli florets sprinkled with a pinch of red pepper flakes alongside. You could also brighten things up by squeezing fresh lime juice over the stew just before serving. This recipe will soon become the one thing you'll crave when the weather starts cooling off.


Olive oil

2 tsp

Red onion

1 medium, thinly sliced


1 clove(s), crushed with the side of a large knife

Uncooked lean boneless pork chop

1 pound(s), 4 (1/4-pound) trimmed and cut into 3/4-inch pieces

Table salt

¼ tsp

Black pepper


Vegetable broth

1½ cup(s)

Uncooked baby potatoes

10 cup(s), red variety, quartered

Canned diced green chiles

4½ oz, drained


¾ cup(s), fresh


  1. Heat the oil in a large heavy saucepan over medium heat. Add the onion and garlic; cook, stirring frequently, until the onion is softened, about 5 minutes. Add the pork, salt, and pepper; cook, stirring frequently, just until the pork is no longer pink, about 3 minutes. With a slotted spoon, transfer the pork to a plate.
  2. Add the broth, potatoes, and chiles to the saucepan; increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 10 minutes. Discard the garlic. Return the pork to the saucepan; cook, stirring constantly, until heated through, about 1 minute longer. Stir in 1/2 cup of the cilantro.
  3. Ladle the stew evenly into 4 bowls. Serve sprinkled with the remaining 1/4 cup cilantro.
  4. Yields generous 1 cup per serving.