As I write this, snow is swirling outside my window and even though itās midmorning, I have lit all the candles in my kitchen. This first winter wonderland scene is both a surprise and a comfort, reminding me how thankful I am to have a batch of green chile stew in the fridge for dinners throughout the week.
Here, I use pork shoulder for a couple of reasons. First, itās the classic choice of protein for a stew that goes back centuries with Mexican, Spanish and Native American roots. And second, pork shoulder becomes fall-apart tender when exposed to a low and slow braise. You could swap out the pork for boneless chicken breasts or thighs, or beef roasts or stew meat. If you want to make a vegetarian version, swap out the chicken broth for vegetable broth, skip the bacon and try adding zucchini, any kind of hard squash, pumpkin, broccoli or cauliflower. Even without meat, this stew will be a warm and nourishing delight.
There are many takes on this stew, and I think Iāve made it differently each time. But this is my most straightforward approach. I lean into the green with green chile and tomatillos. Masa harina adds a bit of texture and thickness while also adding a subtle corn flavor. If you have frozen green chile in your freezer, feel free to use it. Because this recipe calls for a hefty 4 cups, I usually buy pints of frozen mild green chile at any number of grocery stores.
The last time I made this, we were out of the house for most of the day so I pulled out the Crock-Pot. In the morning, I rendered the bacon, seared the pork shoulder pieces and even caramelized the onion and carrots in a skillet on the stovetop. Then I deglazed my pan with a bit of broth and transferred everything to the Crock-Pot. Seven hours later, we returned home and the house smelled like a New Mexico dream.
This hearty classic stew ā topped with a fired egg ā features pork shoulder and a blend of green chile and tomatillos.
Marianne Sundquist/For The New Mexican
Green chile stew
Makes: 6-8 servings;
total time: around 4 hours
3 thick slices of bacon, sliced into lardons (small strips)
2 pounds pork shoulder, trimmed and cut into 1-inch pieces
4 cups (2 pints) mild frozen green chile, defrosted
10 tomatillos, husks removed, cored and halved
4-6 cloves garlic, peeled
2 large yellow onions, diced
4 large carrots, sliced into 1-inch pieces
Ā¼ cup masa harina
1 tablespoon High Desert Herbs or 1 tablespoon dried Mexican oregano
3-4 large Yukon gold potatoes, diced
8 cups chicken broth
Salt and pepper to taste
Minced cilantro, for garnish
Preparation: In a large soup pot over medium-low heat, add the bacon. Let this slowly cook, until the fat is rendered out and the bacon is crispy. With a slotted spoon, transfer the bacon to a large bowl. Left behind will be rendered bacon fat for searing your pork pieces.
Turn the heat up to medium-high. Season the pork pieces with salt and pepper and sear them on all sides until they are browned. Transfer them to the bowl with the bacon as you go, as you will probably need to work in batches so as to not overcrowd the pan.
While the pork is searing, place the green chile, tomatillos and garlic in a blender. Blend for around 30 seconds and reserve.
When the pork is seared and reserved, add the onion and carrot. Cook until the onions begin to caramelize. Add the masa harina and dried herbs. Stir for a couple of minutes.
Now add the potatoes, reserved chile-tomatillo mixture and chicken broth. Turn the heat up to medium-high until the stew comes to a simmer, then turn the heat down to low and keep it there. Simmer for around 2-3 hours, or until the pork is completely tender and almost falling apart. Season with salt and pepper as needed. Garnish with cilantro.
Marianne Sundquist is a chef and writer based in Santa Fe. Find her on Instagram @marianne__sundquist or email her at marianne@stokli.com. Shop for nourishing goods from the high desert, recipes and information about private events at .
