1-Prep and roast chiles: Creating this New Mexico Green Chile Stew is a fun process that starts with prepping your ingredients. Begin by broiling the 12 to 15 Hatch chiles until their skins darken, then steam them under a dishcloth to make peeling easier. This step is crucial for that authentic flavor. Once done, cube the 2 pounds of pork shoulder and get ready to brown it.

2-Brown pork and aromatics: Next, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the cubed pork, 1/2 cup finely chopped onion, and 2 cloves of garlic, browning them until the meat is cooked through. If you’re using Anaheim chiles, toss in 1 to 2 diced jalapenos at this point for extra kick.

3-Simmer base: Then, stir in 6 cups of broth, 6 ounces of beer if you like, 1/2 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 3 bay leaves, and 1/2 teaspoon black pepper. Let it simmer for about 1 hour to develop the flavors.

4-Add chiles and veggies: After that, add the peeled and chopped chiles with their seeds for heat, and simmer for another 30 minutes. Now, mix in the 1 (10-ounce) can of diced tomatoes and the 3 large potatoes diced into 1/2-inch pieces. If the stew looks too thick, add 1 cup of hot water. Continue simmering until the potatoes are fully cooked, which might take a bit longer.

5-Thicken and finish: To thicken the stew, melt 2 tablespoons of butter in a skillet, stir in 2 tablespoons of flour, and cook for 2 minutes while stirring. Then, blend this into the pot. The whole process takes about 2 hours and 45 minutes, but the result is worth it. For more recipe ideas that pair well, try our Lemon Blueberry Bread Recipe, which complements the stew’s flavors with a fresh twist.