New Mexico Chili Stew

For best results, use authentic New Mexican chilies.

Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. vegetable oil
  • 3⁄4 lb. pork stew meat, cut into 1-inch chunks
  • 3 garlic cloves, peeled and finely chopped
  • 1 medium onion, peeled and finely chopped
  • 1 red jalapeño pepper, sliced
  • 2 Tbsp. tomato paste
  • 1 can (28 oz.) of roasted New Mexican chilies, roughly chopped or torn apart by hand
  • 1 tsp. ground cumin
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 3 cups chicken broth
  • 1 scallion, chopped


  • Heat oil in a large Dutch oven. Add pork and brown on all sides, about 5 minutes.
  • Add garlic, onion, and jalapeño, and tomato paste. Cook until onion and garlic soften and become translucent, about 5 minutes more.
  • Add chilies, spices, and chicken broth. Bring mixture to a boil, then lower heat and let simmer until pork is tender, at least 1 hour. Let stew simmer on very low for 2 to 4 hours. Add a little liquid if it becomes too thick. Top with scallion before serving.