Green Chile Stew from The Pink Adobe (Hatch Chiles!)

by Dorothy Reinhold on September 12, 2011

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Hatch chiles from Melissa's World Variety ProduceThe bushel of Hatch chiles that arrived on my doorstep from Melissa’s Produce demanded some serious thinking. After I roast and peel them, what is the best use for these beauties? My light bulb moment came when I mused that they are grown in New Mexico, so an authentic New Mexican treatment of them would be in order. The Pink Adobe CookbookOff to my bulging bookshelf I went, for “The Pink Adobe Cookbook,” by Rosalea Murphy. This 1988 classic features recipes from “the Pink,”  as it is called by locals in Santa Fe, where it has been open since 1944. Between Murphy’s roots in New Orleans and San Antonio, and the natural Anglo-American, Hispanic and native American cultures that combine in Santa Fe, this book is a feast of authentic fusion. I had earmarked her Green Chile Stew way back when. Now, 23 years after I got the book, I finally had that recipe bubbling on my stove. Talk about delayed gratification! It was worth the wait!

Recipe: Pink Adobe Green Chile Stew

Summary: A fragrant, flavorful, comforting, authentic pork stew from the Pink Adobe Restaurant in Santa Fe that showcases Hatch green chiles from New Mexico.


  • 2 tablespoons olive oil
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion (I used 1 small onion)
  • 1 clove garlic, minced (I used 2 garlic cloves)
  • 1/4 cup flour
  • 2 cup peeled and chopped fresh tomatoes
  • 2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)
  • 1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)
  • 1 teaspoon salt (I used ¾ teaspoon)
  • 1/2 teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)
  • 1/2 teaspoon sugar
  • 1 cup chicken or beef broth (I used chicken broth)


  1. Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
  2. Serve with flour tortillas.

Quick notesGreen Chile Stew

Source: “The Pink Adobe Cookbook,” By Rosalea Murphy; Dell Trade Paperback.

Preparation time: 15 minute(s) Cooking time: 70-90 minutes

Number of servings (yield): 6

Culinary tradition: USA (Southwestern)

My rating 4 stars:  ★★★★☆ 1 review(s)

Green Chile Stew

{ 31 comments… read them below or add one }

Dan September 2, 2013 at 4:22 pm

I was using the rest of my Chilies that were in freezer from last years crop from Hatch NM. Used this recipe and it was great. We went again to the Hatch Chile Festival as we do every year, so much fun. Last night after roasting the chilies I did this recipe except I used Beef short ribs with just a small amount of red potatoes, it was incredible. Had several guest, as we also made Chile Rellenos and several other dishes, my stew was the hit of the party. Thanks again!


Dorothy Reinhold September 2, 2013 at 5:33 pm

Love, love, LOVE your idea of tweaking with beef short ribs and potatoes! Brilliant! Thanks for letting me know of your success with this.


Susan Gosser August 31, 2013 at 7:40 am

This is the only Green Chile Stew recipe I have ever used, straight from the cookbook and it is awesome. Just finished roasting some chiles and they are ready to be peeled and eaten!


Dorothy Reinhold August 31, 2013 at 8:43 am

Right on! Let’s “Hatch” some chile!


Forrest Schlegel August 29, 2013 at 9:11 am

Hey thanks for this recipe. I’m from Albuquerque, but have moved to Japan. Someone sent me green chile and I made some stew for my bosses. Thanks again!


Dorothy Reinhold August 29, 2013 at 9:56 am

So glad you liked it! Green chiles transcend cultures, don’t they?


Nicole Cabrera August 12, 2013 at 5:13 pm

I’ve made this numerous times since I found this recipe 8 months ago. For a heartier meal I add a couple of small potatoes and sometimes a can of corn( plus extra cup of boiled water with a tomato/chicken bouillon cube dissolved). I live in Albuquerque NM and just got my batch of hatch Chile and have been cooking nonstop. Yesterday rellenos, today this wonderful stew. Thank you so much for sharing this recipe.


Dorothy Reinhold August 13, 2013 at 7:37 am

Love your tweaks! Taters and corn would be fantastic in this! Oh yes, we are deep in Hatch season…delicious time of year!


Irene Handiyanto Petersen July 4, 2013 at 4:07 pm

I tried the recipe, it tastes wonderful. I just wonder why my soup color is bright and not as thick as yours 🙁


Dorothy Reinhold July 5, 2013 at 9:51 am

Your soup/stew is brighter than mine? Not sure what you mean…is it the same color?


David Thompson May 8, 2013 at 11:37 pm

This recipe is totally bogus, I’ve seen the cookbook and that’s not what they serve. One of the key ingredients is potatoes, that’s what makes it a stew. Also, they finish it with cilantro. I’ve eaten this dish at least 20 times at the Pink Adobe when they were still open for lunch over at the dragon. I’ve also got it down pat and those who know say I’ve got it. Also, no tomatoes. I use 2 lbs and a whole box. But then I make a roux with the masa harina at the end to tighten it up and the potatoes that are supposed to be in this recipe do some too.


Dorothy Reinhold May 9, 2013 at 11:46 am

I’m a bit jealous that you have eaten at the Pink Adobe 20 times! However, this recipe is NOT “bogus.” It comes straight from the book, as I describe. It is in her words — her ingredients, her recipe, her vision. If potatoes are added at the restaurant, well, that sounds good to me, but they aren’t listed as an ingredient in her recipe in this version of the book. And I like cilantro on virtually everything, so yes on cilantro on top. for sure!


Cindy December 15, 2012 at 11:54 am

Great recipe! I followed someone else’s suggestion and sprinkled the flour on the pork (pork shoulder) before browning. I used a large can of tomatoes (with juice) instead of fresh. I ended up making two batches–one with medium-hot Hatch chiles (which were too hot) and one with mild Hatch chiles. The heat was perfect after I mixed the batches together. Thanks for posting this recipe!


Sam September 18, 2012 at 5:56 pm

If you haven’t been to the Pink Adobe in Santa Fe, make a note. Their Gypsy Stew with jalepeno cornbread is to die for.


facebook_deedle2038 September 2, 2012 at 12:26 pm

SO good. great, simple recipe; thank you!


[HOG]sLoth August 25, 2012 at 3:55 pm

i too love the hatch chilis!! SuperWalMart in Fort Collins, CO brings them up direct and roasts them by the box for you in the parking lot. I paid $24 for the typical produce box. Seems like deal to me. So this is my 4 th consecutive year on the chili train and this one looks so simple and athentic to showcase the chilis. Love it! Getting my grocery list together now 🙂


Dorothy August 25, 2012 at 8:23 pm

That’s about what a case of Hatch costs in So Calif. too, roasted!


Laura @ Family Spice August 22, 2012 at 5:48 pm

Oh this must taste amazing! I’m starting to really get into chiles and spicy food. But since I’m the only one eating it in my house, I don’t make it often enough!


Dorothy August 22, 2012 at 8:08 pm

Yep, it’s really, really good!


Bubba hotep August 22, 2012 at 1:19 pm

Another August and another batch of Hatch. I’ve always floured the pork before browning instead of adding flour in a seperate step as you do. This way is a bit easier but I think the flavors aren’t quite as deep. Adding sugar wasn’t something I’d ever considered and it definitely rounds out the spices, I’ll be doing it from now on. In El Paso, if we make a straight Chile Verde, one cup of broth is fine, if we add carrots, potatos, celery and extra onion, we double or triple the amount of liquid.


Dorothy August 22, 2012 at 1:27 pm

Thanks for the authentic tips!


facebook_ptmitchell July 8, 2012 at 10:20 pm

If you can’t find hatch chile locally, you can order it online from a couple of farms. Be careful though, there are only two sites that are actually based in hatch. The Hatch Chile Store is one of them.


Mary January 2, 2012 at 11:18 am

I have some hot Hatch chiles in the freezer from the August harvest and am now planning to make green chile stew again now that it is cold! I haven’t seen this recipe before, but will probably try it….is one cup of liquid enough for 2 lbs of meat simmering for so long? Other recipes call for 2-4 cups for that amount of meat. Just curious if you ended up adding more.


Dorothy January 2, 2012 at 11:29 am

I made this recipe exactly as is shown here (with my modifications in blue). It simmers, covered, on low for 1 to 1 1/2 hours, so there isn’t much evaporation because the pot is covered. But if you find your mileage varies 🙂 , feel free to add a splash more broth as needed. I hope you make it. It was delicious!


Cherry December 24, 2011 at 10:04 am

Holy Cow! This is so good!!! I love spicy food and this hits the spot.
We buy Hatch chilis every year when we go to NM and I had run out of ideas as to what to do with them and then I found this. YUMMY!!!!


Dorothy December 24, 2011 at 11:20 am

So glad you like it! Hatch chiles are very special, aren’t they?


Jenn Erickson/Rook No. 17 September 26, 2011 at 10:50 pm

Oh my goodness….your green chile stew looks so good that I’m pretty sure my rumbling tummy may have just awakened the whole household! I must try this recipe!

Thank you so much for being a part of “A Little Birdie Told Me…” Tuesday at Rook No. 17.


Connie Kaiser September 19, 2011 at 5:48 pm

OK – so roasting hatch chiles got me started. Weekend before last I made an an egg and cheese crustless qiche with roasted chles. And a chorizo and chile stuffed turnover. That wasn’t enough. So this weekend I made a Mexican Torte with chroizo, ground pork and … yes… roasted chiles. That was Saturday. Sunday I made the Pink Adobe stew. My husband loves me. Tonight I came home from work and – without even stopping to change clothes – started the ingrediants to make the chile and corn pudding (Sweet and Spicy Corn Pudding). I am obsessed. Truly…


Dorothy September 19, 2011 at 5:56 pm

Do share your recipe for the Mexican Torte, and the Chile and Corn Pudding! Yum, at your house!


mjskit September 19, 2011 at 4:59 pm

What a great use of NM chile!!! I’ve had the Pink Adobe Green Chile stew and it is awesome. Your pictures definitely show it off!


Dorothy September 19, 2011 at 5:03 pm

Thank you! I have never had the pleasure of dining there, so I am officially jealous of you!


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