New Mexico–Style Green Chile Stew

Total Time
27 min
7 min
20 min
Serve the stew with a bowl of steamed broccoli florets sprinkled with a pinch of red pepper flakes.


olive oil

2 tsp

uncooked red onion(s)

1 medium, thinly sliced

garlic clove(s)

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

uncooked lean boneless pork chop(s)

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

table salt

¼ tsp

black pepper


fat free vegetable broth

1½ cup(s)

uncooked baby potatoes

10 cup(s), red variety, quartered

canned green chili peppers

4½ oz, chopped


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. Yields generous 1 cup per serving.

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