Classic New Mexican Green Chile Stew


  • 2 tsp olive oil
  • 1 lb. pork loin- cut into ½ inch chunks
  • 3 garlic cloves- finely minced
  • 1 red onion- finely chopped (optional)
  • 2 TBSP flour- preferably masa flour
  • 2 TBSP cornstarch
  • 4 TBSP water
  • 28 oz. New Mexican chiles- roasted, peeled, seeded and finely chopped
  • ½ TBSP chopped jalapeno pepper
  • 1 tsp cumin
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 large fresh tomatoes- peeled and chopped
  • 2 ¾ cups chicken broth

In a skillet, heat olive oil over medium-high heat. Sautee pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crock-pot on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking process to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crock-pot.

Add chiles, spices, and chicken broth to crock-pot. Bring to a low boil, and then reduce heat to low and add tomatoes. Simmer on low heat, covered, for at least 1 hour (preferably all day).

Makes 4 servings. Freezes very well. Serve over plain or Mexican rice, burritos, chile rellenos, chimichangas, etc.

Recipe courtesy of Karen Baldwin