New Mexico Green Chile Stew Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly.

Vegetable oil: Used for browning the pork and sautéing the vegetables.

Onion: Adds a sweet and savory base flavor to the stew.

Garlic: Provides a pungent, aromatic flavor that enhances the dish.

Roasted green chiles: Adds a smoky heat and distinctive flavor to the stew.

Chicken broth: Forms the base of the stew, adding depth and richness.

Potatoes: Adds heartiness and helps to thicken the stew.

Salt: Enhances the overall flavor of the dish.

Ground cumin: Adds a warm, earthy flavor.

Dried oregano: Provides a subtle herbal note.

Fresh cilantro: Used as a garnish to add a fresh, bright flavor.

When browning the pork shoulder, make sure to do it in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your stew. Additionally, when adding the onion and garlic, use the browned bits at the bottom of the pot to deglaze, as these bits are packed with flavor that will enhance the overall taste of your New Mexico Green Chile Stew.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also tender and flavorful, making them a good alternative to pork shoulder in stews.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium and adds a subtle flavor.

• large onion - Substitute with shallots: Shallots have a milder taste and can be used in place of onions for a slightly different flavor profile.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar taste.

• roasted green chiles - Substitute with poblano peppers: Poblano peppers have a similar heat level and can be roasted to mimic the flavor of green chiles.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar depth of flavor, especially for a vegetarian version.

• large potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness to the stew.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor that can work well in stews.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different herbal note that can still complement the stew.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, green garnish.

• Allow the stew to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.

• Transfer the New Mexico Green Chile Stew to airtight containers. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze it.

• Label the containers with the date and contents. This will help you keep track of how long the stew has been stored and ensure you use it within a safe timeframe.

• For refrigeration, store the stew in the airtight containers in the fridge. It will keep well for up to 3-4 days. Reheat thoroughly before serving.

• For freezing, place the airtight containers in the freezer. The stew can be frozen for up to 3 months. To thaw, transfer the container to the refrigerator and let it thaw overnight.

• When reheating, whether from the fridge or freezer, use a pot over medium heat. Stir occasionally to ensure even heating. If the stew is too thick, add a splash of chicken broth to reach the desired consistency.

• If you prefer to reheat individual portions, you can use a microwave. Place the stew in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• For best flavor and texture, garnish with fresh cilantro after reheating. This will give the stew a fresh, vibrant finish.

• Stovetop Method:

  1. Place the leftover New Mexico Green Chile Stew in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Add a splash of chicken broth if the stew appears too thick.
  4. Once the stew is heated through and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if necessary, until the stew is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stew in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the stew is hot and bubbling.
  4. Stir halfway through to ensure even heating.

• Slow Cooker Method:

  1. Transfer the stew to your slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. This method is perfect for maintaining the stew's flavors and texture without overcooking.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the stew in the top pot and cover.
  3. Heat, stirring occasionally, until the stew is hot and ready to serve.

• Large pot: Used for browning the pork and simmering the stew.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the pork, onion, garlic, and potatoes.

• Cutting board: Provides a safe surface for chopping all the ingredients.

• Measuring spoons: Used to measure out the vegetable oil, salt, cumin, and oregano.

• Measuring cup: Necessary for measuring the chicken broth and roasted green chiles.

• Peeler: Handy for peeling the potatoes.

• Tongs: Useful for turning the pork pieces to ensure they brown evenly.

• Ladle: Perfect for serving the stew into bowls.

• Bowl: Used for holding the chopped cilantro for garnish.

Pre-cut ingredients: Chop the onion, garlic, and potatoes in advance and store them in airtight containers.

Use pre-roasted chiles: Purchase roasted green chiles from the store to save time on roasting and peeling.

Instant pot option: Use an Instant Pot to reduce cooking time. Pressure cook the stew for about 30 minutes instead of simmering for 1.5 hours.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-mix spices: Combine salt, cumin, and oregano in a small bowl ahead of time.