Commonly called simply chile verde, or “green chile,” this easy-to-make dish is one of New Mexico’s most popular traditional stews. Regional markets sell the state’s green chiles both fresh and frozen. If you cannot find them, substitute Anaheims or poblanos. To roast the chiles, preheat a broiler. Cut the chiles in half lengthwise and remove the stem and seeds. Place, cut side down, on a baking sheet and broil until the skin blackens and blisters, about 6 minutes. Remove from the broiler, cover loosely with foil and let cool for about 10 minutes before peeling away the skin.
Green Chile Stew
3 Tbs. toasted peanut oil or canola oil
2 lb. (1 kg) boneless pork shoulder, trimmed and cut into 3/4-inch (2-cm) cubes
1 white onion, chopped
2 garlic cloves, minced
1/2 lb. (250 g) white or brown mushrooms, quartered
3/4 lb. (375 g) small yellow-fleshed potatoes, quartered lengthwise
1 1/2 tsp. coriander seeds, toasted and ground
1 tsp. dried oregano
2 bay leaves
6 cups (48 fl. oz./1.5 l) chicken broth
12 to 16 New Mexico green chiles (about 2 lb./1 kg), roasted, peeled, seeded and chopped
6 Tbs. (3 oz./90 g) sour cream
Cilantro leaves for garnish
In a large, heavy pot, warm the oil over high heat. Working in batches, add the pork and brown well on all sides, 6 to 8 minutes per batch. Transfer to a plate.
Add the onion to the oil remaining in the pot and sauté over medium-high heat until lightly golden, about 4 minutes. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté until the edges are browned, 3 to 4 minutes. Add the potatoes, coriander, oregano and bay leaves and return the meat to the pot. Stir well, pour in the broth and add 1 tsp. salt. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the meat is just tender, about 30 minutes.
Add the chiles and simmer, uncovered, until the meat is very tender, about 20 minutes. Stir in another 1 tsp. salt, then taste and adjust with more salt if necessary. Serve, garnished with the sour cream and cilantro. Serves 6.
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Williams-Sonoma Soup of the Day, by Kate McMillan.