This easy spicy hatch green chile stew is a warm bowl of comfort! With fresh hatch chiles, tender meat, and hearty veggies, it’s full of flavor and the perfect dish for chilly days.
Warning: it might make you crave seconds! I love how easy it is to whip up. Just toss everything in a pot, let it simmer, and in no time, you’ll have a delicious meal ready to enjoy!
Key Ingredients & Substitutions
Pork Shoulder or Chicken Thighs: Both cuts provide tenderness and flavor. If you prefer something leaner, turkey is a great alternative, while beef can add a different depth to the dish. Just adjust cooking times as needed.
Hatch Green Chiles: Fresh Hatch chiles bring a lovely heat. If they’re out of season, use canned green chiles or substitute with jalapeños for a similar kick, though they may be spicier. Adjust to your heat preference!
Potatoes: I love using Yukon Gold potatoes for their creaminess. However, you can swap them out for sweet potatoes or even add beans, which will also thicken the stew.
Chicken or Vegetable Broth: Homemade broth is ideal, but store-bought works just fine. You can even make this stew vegetarian by using vegetable broth and omitting the meat, adding in more veggies instead.
How Do You Achieve Perfectly Sautéed Onions and Garlic?
Sautéing onions and garlic correctly is key to unleashing their flavors in your stew. Here’s how to get it just right:
- Start with a medium-high heat and let the oil shimmer before adding onions.
- Cook until the onions become soft and slightly translucent—this should take about 3-4 minutes.
- Next, add garlic and lower the heat slightly to prevent burning. This can cook quickly, just 1 minute, at which point it’s ready to combine with the other ingredients.
This technique builds a strong flavor base for your stew, setting the stage for deliciousness!
Easy Spicy Hatch Green Chile Stew
Ingredients You’ll Need:
Main Ingredients:
- 1 lb pork shoulder or chicken thighs, cut into bite-sized pieces
- 3 cups roasted and peeled Hatch green chiles, chopped (fresh or canned)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 large tomatoes, diced (or 1 can diced tomatoes)
- 4 cups chicken broth or vegetable broth
Spices and Seasonings:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Other Ingredients:
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
- Optional: 1 cup corn kernels or black beans for extra heartiness
How Much Time Will You Need?
This stew takes about 10 minutes to prep and around 40 minutes to cook, bringing the total to about 50 minutes. It’s a short time to create a big flavor dish. Plus, it’s perfect for making ahead and reheating!
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork or chicken pieces and brown them on all sides until cooked through, which takes about 5-7 minutes. Once done, remove the meat and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Add the Chiles and Other Ingredients:
Stir in the chopped Hatch green chiles, diced tomatoes, diced potatoes, cumin, smoked paprika, cayenne, oregano, salt, and pepper.
4. Combine and Simmer:
Return the browned meat to the pot. Pour in the chicken broth and stir everything together. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the potatoes are tender and all the flavors meld together.
5. Add Optional Ingredients:
If you’re using corn or black beans, add them during the last 10 minutes of cooking to heat through.
6. Adjust and Serve:
Taste the stew and adjust the seasoning if needed. Serve it hot, garnished with fresh cilantro. This stew goes great with warm tortillas, rice, or a loaf of crusty bread.
Enjoy your hearty and flavorful Easy Spicy Hatch Green Chile Stew!
FAQ for Easy Spicy Hatch Green Chile Stew
Can I Use Different Meats in This Stew?
Absolutely! While pork shoulder and chicken thighs work wonderfully, you can also use beef chuck or turkey for a different flavor. Just be mindful of adjusting the cooking times as needed based on the type of meat you choose.
How Can I Make This Stew Vegetarian?
To prepare a vegetarian version, simply omit the meat and use vegetable broth instead of chicken broth. You can load up on additional veggies, like bell peppers or zucchini, and incorporate beans for added protein and heartiness.
What if I Can’t Find Hatch Green Chiles?
No worries! If fresh Hatch chiles are unavailable, you can use canned green chiles or substitute with jalapeños for some spice. Just remember that jalapeños can be hotter, so adjust the quantity to fit your heat preference.
Can I Make This Stew Ahead of Time?
Yes, this stew is perfect for meal prep! You can make it up to 2 days in advance. Just store it in an airtight container in the fridge. When you’re ready to enjoy it, simply reheat it on the stove over low heat until warmed through. It may taste even better the next day!
