Few dishes embody the spirit of Southwestern cuisine like New Mexico Green Chile with Pork, a dish steeped in tradition, fire-roasted flavor, and pure comfort. This hearty, rustic stew brings together tender pieces of pork simmered slowly with roasted green chiles, tomatoes, onions, and a blend of earthy spices that create a deep, smoky heat. Each bite delivers that unmistakable balance of spice and warmth that makes New Mexican cuisine so distinctive bold yet balanced, spicy yet soothing. It’s a dish that feels just as at home at a family dinner table as it does at a roadside café along Route 66.
The magic begins with the roasted green chiles, often Hatch chiles, prized for their smoky sweetness and mild heat. Roasting them until blistered unlocks a depth of flavor that becomes the backbone of the stew. The pork, seared until golden, slowly tenderizes in the chile-infused broth, absorbing every ounce of flavor. Tomatoes add a touch of acidity, while garlic, cumin, and oregano round out the rich base. As the stew simmers, it thickens slightly, developing a complex, layered taste that gets even better the next day.
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