- Shockingly Delicious - https://www.shockinglydelicious.com -

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

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 [1] 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 [2]

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 [3]